Differences

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--- tangy_lemon_blueberry_muffins [2025/06/07 12:19] – karin
+++ tangy_lemon_blueberry_muffins [2026/05/24 10:04] (current) – karin
@@ Line 1: / Line 1: @@
 ~~NOCACHE~~
-====== Tangy Lemon Blueberry Muffins ======
+====== Lemon Blueberry Muffins ======
 ===== Ingredients =====
@@ Line 6: / Line 6: @@
   * 1 3/4 c. white flour
   * 3/4 c. sugar
-  * zest of 1 lemon, grated (~2 T.)
+  * zest of 1 lemon, grated and finely chopped
   * 1 t. baking powder
   * 3/4 t. baking soda
   * 1/4 t. salt
-  * 1/2 pint fresh blueberries (~1 c.)
+  * 1 c. fresh blueberries
-  * 6 oz. lemon yogurt
+  * 10.6 oz. lemon yogurt
-  * 1/2 c. rice milk
+  * 1/4 c. oat milk
   * 1/3 c. canola oil
   * 1 egg
@@ Line 21: / Line 21: @@
   * Preheat oven to 375º F
   * Mix together dry ingredients (flour, sugar, lemon zest, baking powder, baking soda, salt) in a large bowl. Add blueberries and stir to coat blueberries with flour mixture.
-  * Mix together wet ingredients (yogurt, rice milk, canola oil, egg, lemon juice) in a small bowl. Pour into bowl with dry ingredients and mix just until combined.
+  * Mix together wet ingredients (yogurt, oat milk, canola oil, egg, lemon juice) in a small bowl. Pour into bowl with dry ingredients and mix just until combined.
   * Pour into muffin tins lined with muffin papers and bake for 20-25 min.
-===== Notes =====
-  * Usually I do 12 oz. of yogurt but I messed up and only had 1 container of yogurt on hand, so I used that plus 1/2 c. of rice milk.
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   * [[:book:muffins_sweet_savory_comfort_food|Muffins: Sweet and Savory Comfort Food]] by Cyndi Duncan and Georgie Patrick, p. 44
-  * Yield: 15 muffins
+  * Yield: 16 muffins
-  * Last updated: 6/7/25
+  * Last updated: 5/24/26
 {{tag>type:muffins type:ww ingredient:lemon ingredient:blueberry book:muffins_sweet_savory_comfort_food}}