Ingredients
2 1/4 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs
1 cup nonfat plain yogurt
1 tablespoon lemon rind, grated
1/4 cup lemon juice
1/4 cup vegetable oil
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Whisk flour, sugar, baking powder, salt and nutmeg. In separate bowl, whisk together eggs, yogurt, lemon rind and juice and oil. Pour over dry ingredients sprinkle with blueberries; stir just until dry ingredients are moistened. Bake at 375 for about 25 minute Stir 4 tsp lemon juice into 1/2 cup icing sugar;drizzle over cool muffins.
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Controlled temperature for homemade yogurt fermentation
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Spring-loaded scoop — even muffins, cookies, meatballs every time
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Controlled temperature for homemade yogurt fermentation
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Spring-loaded scoop — even muffins, cookies, meatballs every time