Barley Casserole or Richard+
INGREDIENTS:
2 c Unsifted all-purpose flour 1/4 c (1/2 stick) butter or
2/3 c Sugar -margarine
1 ts Baking powder 1 8-ounce container plain
1 ts Baking soda -low-fat yogurt
1/2 ts Salt 1 lg Egg
-Pinch of ground cloves 2 ts Grated lemon rind
-(optional) 1 ts Lemon extract
2 c Fresh or frozen blueberries 1 ts Vanilla extract
2 c Unsifted all-purpose flour 1/4 c (1/2 stick) butter or
2/3 c Sugar -margarine
1 ts Baking powder 1 8-ounce container plain
1 ts Baking soda -low-fat yogurt
1/2 ts Salt 1 lg Egg
-Pinch of ground cloves 2 ts Grated lemon rind
-(optional) 1 ts Lemon extract
2 c Fresh or frozen blueberries 1 ts Vanilla extract
1. Heat oven to 375-F. Grease twelve 3-inch muffin-pan cups. In large bowl, combine flour, sugar, baking powder, baking soda, and salt; add cloves, if desired. Add blueberries and toss to coat with flour mixture; set aside.
2. In medium-size microwave-safe howl, microwave butter on medium (50 percent), 10 to 15 seconds, or until melted. Cool slightly, then add yogurt, egg, lemon rind, and lemon and vanilla extracts; beat until blended.
3. Stir yogurt mixture into flour-berry mixture just until blended and dry ingredients are moistened-
do not overmix. Divide batter among muffin-pan cups. Bake 20 to 25 minutes or until muffins spring back when gently pressed with fingertip. Cool in pan on wire rack 5 minutes. Remove muffins from cups and serve warm.
Nutrition information per muffin-
protein: 4 grams; fat: 4 grams; carbohydrate 32 grams; fiber: 1 gram; sodium 238 milligrams; cholesterol: 26 milligrams; calories: 161.
2. In medium-size microwave-safe howl, microwave butter on medium (50 percent), 10 to 15 seconds, or until melted. Cool slightly, then add yogurt, egg, lemon rind, and lemon and vanilla extracts; beat until blended.
3. Stir yogurt mixture into flour-berry mixture just until blended and dry ingredients are moistened-
do not overmix. Divide batter among muffin-pan cups. Bake 20 to 25 minutes or until muffins spring back when gently pressed with fingertip. Cool in pan on wire rack 5 minutes. Remove muffins from cups and serve warm.
Nutrition information per muffin-
protein: 4 grams; fat: 4 grams; carbohydrate 32 grams; fiber: 1 gram; sodium 238 milligrams; cholesterol: 26 milligrams; calories: 161.