BLUEBERRY-LEMON MUFFINS

Steps:

• You will need 2 medium (2 1/2") muffin tins for 18, or 3 small (1 1/2") muffin tins for 36, greased or coated. Preheat oven to 400 degrees. (If using a convection oven, reduce heat by 40 degrees.) Into a mixing bowl sift the flour and add the other dry ingredients. In a small bowl crack the eggs and beat with a wire whisk for 10 seconds. Add the milk and oil to the eggs and stir to blend. Make a well in the flour and pour in the egg-milk mixture. Stir as little as possible to moisten the flour. Set the batter aside for a moment. Combine the blueberries with the lemon zest, and fold the berry mix into the muffin mix. Again stir gently and as little as possible. Spoon the batter into the tins to three-fourths full. Put the muffins in the oven and set the timer for 20 minutes. It may take them an additional 5 minutes, however, to get golden brown. Check at 15 minutes, and if they are browning too quickly, set on the bottom shelf of the oven. NOTE: In both types of ovens, the muffins on the outside may get done before those on the inside. If so, remove the ones that are brown and return the tray to the oven for an additional 5 minutes. In the meantime, melt the butter in a small saucepan. Pour the sugar into a small bowl or pan into which the muffins will be dipped. When the muffins are baked, cool for 5 minutes. Run a knife around the edges of each Tilt the tray and gently lift each muffin from its tin. Dip the top of each lightly in the melted butter and then lightly in the sugar. The muffins can be held overnight and heated for eating the following day. They can also be frozen, but fresh baked are best.