2 eggs, beaten to blend
1/2 cup sugar
3/4 cup vegetable oil
3 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1-1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon salt
3/4 cup fresh blueberries | | Preheat oven to 350ºF. Line 12-cup muffin tin with paper liners. Using electric mixer, beat eggs and sugar until pale and thick, about 2 minutes. Add oil in thin stream. Stir in lemon juice and peel.
Sift together 1 cup flour, baking soda, nutmeg, ginger and salt. Mix into batter. Dredge blueberries in remaining ¼ cup flour. Fold into batter. Pour into prepared tin. Bake until lightly browned, about 25 minutes. Transfer muffins to rack. Serve warm or at room temperature.Makes 12 muffins.
|
|
