Lemon Verbena-Blueberry Muffins |
|
 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 1 |
|
Lemon verbena smells fabulous in the garden and can be dried for potpourri, but it is fragrant and tasty in baked goods as well. Ingredients:
1 egg |
3/4 cup milk |
1 teaspoon vanilla extract |
1 3/4 cups all-purpose flour |
1/3 cup white sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/3 cup chopped fresh lemon verbena |
1/4 cup cold butter |
1 cup fresh blueberries |
Directions:
1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line pan with paper muffin liners. Whisk together the egg, milk, and vanilla extract until smooth; set aside.
2. Place the flour, sugar, baking powder, salt, and lemon verbena into a food processor. Pulse until the lemon verbena has been finely chopped. Add the butter, and pulse quickly until finely chopped. Pour the flour mixture into a mixing bowl, and stir in the blueberries. Pour in the milk mixture, and stir until just moistened. Fill the prepared muffin cups 3/4 full.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Allow to cool before serving.
|
|