(originally made 8/1/2008)
I'm all for shortcuts, and I hate that whole "cut in with 2 knives" business LOL I put the ingredients in the food processor, put in the butter, cut into tablespoons, into the food processor and pulsed it. Also, when portioning out the muffins, I use a cookie scoop.
These would be great with raspberries, or blackberries (maybe switch out the zest/juice to orange?).
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk -- (used fat free)
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
1 tablespoon fresh lemon juice
1/2 cup powdered sugar
Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. ( I used the food processor)
Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.
Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.
Yield: 1 dozen (serving size: 1 muffin)
NUTRITION PER SERVINGCALORIES 187(23% from fat); FAT 4.8g (sat 2.7g,mono 1.4g,poly 0.3g); PROTEIN 3.7g; CHOLESTEROL 30mg; CALCIUM 59mg; SODIUM 264mg; FIBER 1g; IRON 1.1mg; CARBOHYDRATE 32.6g
Cooking Light, APRIL 2003
(I did get 12, but Jake and I each had one!)