Friday, October 24, 2008

Blueberry Lemon Muffins with crumb topping.

This is from Jessica Seinfelds cookbook Deceptively Delicious.
I have made them a few times, and we have loved them. We use soy yogurt and dairy free margarine, and they worked fine. I have also substituted applesauce for the yellow squash. and both ways worked. Also, instead of lemon extract, I add the juice of the lemon that I zested. I'm sure the lemon flavor would be more pronounced if you use the extract. We have used frozen blueberries and that worked.

1/2 cup packed brown sugar
4 tbl tub or stick margarine, chilled
1 c lemon yogurt
1 c blueberries
1/2 c yellow squash puree
1 egg
2 tea pure lemon extract
1 tea grated lemon zest
2 c flour
1/4 c flaxseed
1 tea baking powder
1 tea baking soda
1/2 tea salt

1. Preheat the oven to 350. Spray the muffin tin with cooking spray or use paper baking cups.
2. In a large bowl, mix the sugar and margarine. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
3. Add the flour, flaxseed, baking powder, baking soda and salt. Stir until just combined, don't overmix, batter will be lumpy.
4. Divide among the muffin cups. Bake 13-16 min. toothpick will come out clean. Turn on to a rack to cool.

Crumb topping

1/2 c sugar
1/3 c flour
1/4 c butter 1 1/2 tea cinnamon

Mix until combined. It should be dry like wet sand, not a glob of sugar and flour. You can add less butter or more sugar or flour to get the right texture. Sprinkle over the muffins before baking. I promise you will do this on all your muffins.

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