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Lemon Verbena-Blueberry Muffins |
"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
Instructions :
Prep : 25M | Cook : 12M | Ready in : 1H |
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- 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.
- 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.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Allow to cool before serving.
Notes :
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