RECIPE MONDAY!!!

March is the month for Breakfast recipes, so here is what we have today:

Lemon-Blueberry Muffins (courtesy of Taste of Home magazine)

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup 2% milk
2 Tbsp lemon juice
2 tsp grated lemon peel
2 cups all-purpose flour
2 tsp baking powder
Dash salt
2 cups frest or frozen blueberries

GLAZE:
1-1/2 cups confectioners' sugar
2 Tbsp. lemon juice
1 tsp butter, melted
1/4 tsp. vanilla extract


In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, lemon juice and peel. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.

Fill paper-lined muffin cups 3/4 full. Bake at 400 degrees for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

In a small bowl combine the confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins.

*If using frozen blueberries then use without thawing to avoid discoloring the batter.*



As usual, try out the recipe and let us know how you liked it. Also we would love to hear any variation of this recipe you may have.