2 c Unsifted all-purpose flour

2/3 c Sugar

1 t Baking powder

1 t Baking soda

1/2 ts Salt

-Pinch of ground cloves -(optional) 2 c Fresh or frozen blueberries

1/4 c (1/2 stick) butter or

-margarine 1 8-ounce container plain

-low-fat yogurt 1 lg Egg

2 ts Grated lemon rind

1 t Lemon extract

1 t Vanilla extract

1. Heat oven to 375-F. Grease twelve 3-inch muffin-pan

cups. In large bowl, combine flour, sugar, baking powder, baking soda, and salt; add cloves, if desired. Add blueberries and toss to coat with flour mixture; set aside. 2. In medium-size microwave-safe howl, microwave

butter on medium (50 percent), 10 to 15 seconds, or until melted. Cool slightly, then add yogurt, egg, lemon rind, and lemon and vanilla extracts; beat until blended. 3. Stir yogurt mixture into flour-berry mixture just

until blended and dry ingredients are moistened- do not overmix. Divide batter among muffin-pan cups. Bake 20 to 25 minutes or until muffins spring back when

gently pressed with fingertip. Cool in pan on wire rack 5 minutes. Remove muffins from cups and serve warm. Nutrition information per muffin- protein: 4 grams; fat: 4 grams; carbohydrate 32 grams; fiber: 1 gram; sodium 238 milligrams; cholesterol: 26 milligrams; calories: 161. Source: 1994 COUNTRY COOKING, p.110 From: Sallie Krebs These muffins won Sally a second-place ribbon at the Dartmouth Mall Cookbook and Recipe Contest, as well as continuous raves from guests. MAKES TWELVE 3-INCH MUFFINS From: Sallie Krebs Date: 08-26-94