Tuesday, September 9, 2008

Blueberry Muffins

1egg, beaten
½ tsp. Vanilla
¼ tsp. Lemon extract
¼ cup sugar
2 Tbsp. Vegetable oil
2Tbsp. Applesauce
6 Tbsp. Buttermilk or soured milk
2/3 cup flour
½ tsp. Soda
¼ tsp. Salt
¼ tsp. Finely grated lemon zest
½ cup canned or frozen blueberries, rinsed.

Preheat oven to 350°. Combine egg, vanilla, lemon extract, lemon zest, and sugar and beat until smooth and lemon colored. Add oil, applesauce, and buttermilk and mix well. Combine flour, ULTRA GEL, soda, and salt and mix thoroughly. Add to creamed mixture. Fold in blueberries and spoon into prepared muffin tins, filling each 2/3 full. Bake until lightly brown—about 20 minutes. Yield 6-8 muffins.