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Yogurt muffins with blueberries

Olga Ocwieja
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baking breakfast cheese delicious eggs flour fruits lunch lunch-box meat milk party potatoes salad savory sweets tasty vegetables vegetarian вегетарианские вегетарианские блюда вегетарианство вкусно выпечка говядина десерт завтрак закуска картофель ланч-бокс лук молоко мука мучные изделия мясо обед овощи праздник рис салат сладкое сыр тесто фрукты яйца
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baking breakfast cheese delicious eggs flour fruits lunch lunch-box meat milk party potatoes salad savory sweets tasty vegetables vegetarian вегетарианские вегетарианские блюда вегетарианство вкусно выпечка говядина десерт завтрак закуска картофель ланч-бокс лук молоко мука мучные изделия мясо обед овощи праздник рис салат сладкое сыр тесто фрукты яйца

What a yummy muffins it turned out! The yogurt and the whole bucket of blueberries stayed in the refrigerator and asked “eat me!” (there was market day in the store – and that said it all). It was necessary to invent what can be cooked from these ingredients, so even such that you could put your son in a lunch box. The experiment was a success!


Yogurt muffins with blueberries


Ingredients:

  • 1 cup of self-raising flour
  • 1 tsp baking powder
  • 1/3 cup of sugar
  • zest of 1 lemon
  • 250 g natural yogurt
  • a pinch of salt
  • 2 large eggs
  • 50 g melted butter
  • 250 g blueberry

Directions:

  1. Sift flour into a large bowl, add sugar, salt and lemon zest.
  2. Mix yogurt, eggs and melted chilled butter in a separate bowl. Add to dry ingredients. Mix gently and not too long. Put the blueberry and mix it gently again.
  3. Put the dough into the muffin molds. Bake in the oven for 30 minutes at a temperature of 190 C. When the muffins grow and become golden, remove from the oven, leave in the molds for 5 minutes. Then serve warm or cooled.

Bon Appetit!

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blueberries butter eggs flour lunch-box sweets tasty yogurt вкусно голубика десерт йогурт масло маффины мука мучные изделия сладкое яйца

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