LEMONy blueBERRY muffins

Now that I finally have given a proper THANK you shout out to my life long pal. I would love to share with you my lemony blueberry muffins.

Today is the second Monday of the month. And for me that means baking day for my friends down at the PRC. The second Tuesday morning of the month is the “Meet the PRC” meeting. Where people from the area who are interested in finding out what the pregnancy resource center does, and is about, can go in and have a tour and hear all about the facility. AND have a homemade goody from ME. So if you want to learn more about the PRC and/or have a fresh baked muffin with out making them yourself…then head on down there tomorrow morning.

Or you can make them for yourself. Here is what you will need. I was having an out of body experience when I took this picture.

 

[print_this]Lemony Blueberry Muffins
2 1/2 cups Flour
1/1/2 cups granulated sugar
3/4 cup shortening
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 lemon zested
1 1/2 cup blueberries (frozen or fresh)
crumble top
1/2 stick butter
1/2 cup flour
1/2 cup brown sugar
preheat oven 350
1.mix flour, baking powder, and salt in a bowl
2.blend shortening sugar and eggs together. beat well 3-5 minutes. Add vanilla, beat
again.
3.alternate pouring milk and dry ingredients into the egg mixture
4.zest one lemon into the batter
5.add blueberries, fold into batter
6.put muffin papers in large muffin tins, fill 3/4 full
7.make crumble top. in a food processor add butter, sugar and flour pulse until crumbley.
Or you can do the same thing with a little elbow grease and a fork.
8.add a tablespoon of topping to each muffin
9.bake for 30 minutes until just slightly browned and tooth pick comes out clean
10.let cool ENJOY!

Cream the shortening and sugar together, add eggs, beat well, then add the vanilla. In a separate bowl mix the dry ingredients together, flour, salt, and baking powder.

Then alternate adding the 1 cup milk and the dry ingredients until incorporated in to the sugar mixture.

Now you can grab yourself a lemon, wash with water and dry. Then get your self a zester, if you don’t have one, then use a serrated edged knife and scrape off the outer yellow part of the peel right on into the batter.

There is the poor little naked lemon, sitting on the window sill wondering what is in store for him now.

Grease your muffins tins, unless you decide to use muffin papers, then no need. Fill tins 3/4 full of batter. Go ahead lick your finger…it’s OK.

Now the crumble topping needs to be made. I like to use my mini food processor. If you have one cut up your cold butter into pieces throw it in there add the flour and sugar and pulse until it looks like the below picture. Before I acquired a mini food processor I just used a good old fashioned fork and it worked just dandy. So don’t feel like you need one of these gadgets. I got along for decades with out one.

What are these you ask? No they are not calf nuts. They are butter balls. Literally butter balls. If you get these little guys in your food processor after you pulse the dickens out of the topping..then remove them because you don’t want to plop one on top of your muffin. They will make you muffin all weird on the inside. Side note: when I turned my back these babies where gone…..some one ate them, gobbled them right up. I think it was my youngest. She is such a scrawny butt, a little sugar and butter might do her good.

Or for these monsters you will need to bake them 30 minutes or until they are a nice golden brown. Watch them closely so they don’t get too brown. You don’t want dry muffins. Dry muffins are a very bad thing.

Oh yeah feel free to use my new sidebar share thing-a-ma-jig! Now you can easily share me with your FB friends and twitter me and all that jazz.

It’s nice to share!

LuvYA as much as Cris Co….reeally I do!