What could be nicer or more attractive to serve with brunch or lunch. The Lemon Glaze adds a little extra flavor.
1 egg
1 cup low-fat sour cream
1/4 cup melted butter
3/4 cup sugar
2 tablespoons grated lemon, (use peel, juice and fruit)
2 1/4 cups flour
1 teaspoon baking powder
1 cup chopped walnuts
1 1/2 cups firm ripe blueberries, fresh or frozen
Preheat oven to 400°. Have ready 12 paper-lined muffin cups.
In the large bowl of an electric mixer, beat first 5 ingredients until blended. Add the flour, baking powder and walnuts and stir until dry ingredients are just moistened. (Do not overbeat!) Stir in the blueberries.
Divide batter between 12 paper-lined muffin cups and bake in a 400° oven for about 22 to 25 minutes or until muffins are lightly browned and a cake tester, inserted in center, comes out clean. Allow to cool in pan for 10 minutes, and then remove from pan, and continue cooling on a rack. Brush tops with Lemon Glaze (optional). Yields 12 muffins.
Lemon Glaze:
1 tablespoon lemon juice
1/3 cup sifted powdered sugar
1 teaspoon finely grated lemon peel
Stir together all the ingredients until blended.
P13
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