Lemon Blueberry muffins


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 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


Set the oven 350ºF and then fill your muffin tin with liners. Yes, I still use the paper ones.

Beat the eggs and sugar until fluffy and then add the oil, just a tiny bit at a time. Now finish up with the lemon juice and the peel.

So that I don’t make a mess of the island, I usually sift the dry ingredients over a plastic chopping board. Works for me. I just hate a messy kitchen. Once the dry ingredients have been sifted, mix into your batter. Dust the blueberries in a little flour and then fold into your batter. Spoon into your muffin cups and then bake for about 25 minutes. Allow to cool on a wire rack and then serve. Great with coffee in the morning.

I tend to constantly cut down on sugar, so adjust accordingly. My mom and sister are both diabetic, so I'm doing my best to reduce the sugar everywhere I can. Hey, you get used to it lol... 

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