Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Lemon Crunch Blueberry Muffins




Source of Recipe


Internet


List of Ingredients




1 3/4 unsifted all-purpose flour
1/3 c. wheat germ
1/3 c. gran. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. cooking oil(canola ok)
1 egg
1 c. fresh/frozen blueberries

TOPPING:
2 tbs. gran. sugar
2 tbs. grated lemon rind


Recipe



Measure flour, wheat germ, 1/3 c. sugar, baking powder
and salt into a bowl. Stir well to blend. Combine milk,
oil, and egg in a small bowl; beat to combine. Add liquid
ingredients to blended dry ingredients all at once.
Stir just until all ingredients are moistened.
Fold in blueberries. Fill greased muffin pans 2/3 full.
Combine topping ingredients; sprinkle on top of the batter
in the muffin tins. Bake in preheated 425˚ oven for 20-25
minutes.