Hi all– It’s pretty quiet around here. Christmas tree down–check. Clutter picked up and stashed–check. Gifts all stowed in cupboards and closets–check. Kids all gone & settled back in their own homes–check. Sort of missing the hub-bub of ten people filling up our little house.
Here’s one Christmas week leftover still waiting to be shared. Citrusy, sweet muffins were our quick breakfast one morning– sort of add a little sunshine on a gray sky day. Add a mug of tea. Perfect.
LEMON BLUEBERRY MUFFINS
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
1/4 cup canola oil
1/4 cup lemon juice (about 1 large lemon)
1/2 cup milk
grate peel from 1 large lemon
1 cup blueberries (6 oz. pack)
a little extra sugar
First take the lemon and grate off all the peel. Set aside. Then juice the lemon and strain out the seeds. Set aside.
In a mixing bowl, stir together the flour, baking powder, salt and sugar. Next mix in the eggs, oil, lemon juice and milk. Last, fold in the lemon peel and blueberries.
Spoon the batter into a muffin tin lined with paper liners (makes about 10). Dust the tops with a slight sprinkle of sugar.
Bake them up at 350 degrees for 20 to 22 minutes, until they are slightly browned on top and firm to the touch. Delicious warm with a big mug of tea.