Blueberry lemon muffins
Preheat oven to 400F
Grease muffin pans
2 cups all purpose flour
3/4 cup granulated sugar
2/3 cup skim milk powder
1 tbsp. baking powder
2 tsp. grated lemon peel
1 tsp. baking soda
1 egg, beaten
1 cup water
1/2 cup butter, melted
1 tbsp. lemon juice
1 cup blueberries, fresh or frozen
12 large muffins
In large bowl, combine flour, sugar, skim milk powder, baking powder, grated lemon peel and baking soda.
In separate bowl, stir beaten egg with water, melted butter and lemon juice.
Pour egg mixture over flour mixture and stir just until moistened.
Do not overmix.
Sprinkle berries over batter.
Fold in using light strokes.
Spoon batter into prepared pans and bake in centre of oven for 20 minutes or until firm to the touch.