Plump Blueberry Muffins
|Flour||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine / salad oil||3 Tablespoon, melted and cooled|
|Grated lemon rind||1⁄2 Teaspoon|
|Blueberries||1 Cup (16 tbs)|
|Sugar||2 Tablespoon, mixed with 1/8 teaspoon cinnamon|
|Cinnamon||1⁄8 Teaspoon, mixed with 2 tablespoons sugar|
1. Take a 2 ¾ inch muffin pan and grease it.
2. Preheat oven to 400° F.
3. Take a big mixing bowl, add flour, 1/3rd cup sugar, nutmeg, baking powder and salt and mix well.
4. Take a small bowl, add eggs, milk, lemon rind and butter and whisk well. Add to flour mixture and stir till dry ingredients become damp.
5. Stirring very little, add blueberries. Transfer to prepared pans, filling each with 3/4th. Top with sugar-cinnamon mixture and bake for half an hour till top turns slightly brown.
6. Serve warm.