Do You Have Enough to Share with the Class??

A few weeks I learned a very valuable "life" lesson.  And by life I mean social life.  I made the mistake of bringing 2 muffins to work for a few co-workers to sample.  I needed some feedback from someone who did not have the same last name as me.  They are biased.  They like everything..well, almost everything I make :)

I thought I was being sly.  I sent my youngest to deliver the little gems to my two tasters.  He loves jobs like this almost as much as I do.  He had one of these bad boys for breakfast and for dessert the previous night so he knew what a treat they were in for.  I told him to be discreet.  I think he heard carry them around with a neon sign that read "NO muffins for you"...  Suffice it to say I will never hear the end of this.  Really, I don't think I will.  Apparently I ruffled more than feathers that morning.  Here I was thinking I was going to make someones morning when in actuality I hurt another persons feelings.


Well, to that I say put on your big girl panties and get over it.  Really, I do.  We can not all be equal opportunity treat suppliers.  Later this week I will have a post about the "treat to feed a 1000" that I shared later that week.  Did that smooth things over you ask?  NO WAY.  Alas, this is a post for another time...


So now to the muffin in question.  For a few years now I have been making this muffin and normally I use lemon zest and juice.  This time I decided to shake things up a bit and use a lime.  That and I was out of lemons so I had to use what I had!

I wish I had another adjective to use other that my least favorite word: moist, but I don't.  The description for this Lime and Blueberry Muffin can be only summed up as moist.  And zippy.  That moniker was given by my oldest son.  He ate 3 for breakfast.  What can I say, I was asleep and my husband can't say no to him...

So here it is.  It really is an easy to prepare muffin, lower in fat than most and very flavorful.

Lime and Blueberry Muffins

1 3/4 C all-purpose flour
1 C sugar (a lot, I know)
2 tsp baking powder
1/4 tsp salt
1/2 C light sour cream
1/3 C canola oil
Zest of 1 lime
2 TB lime juice
1 tsp pure vanilla extract
2 large egg whites
1 large egg
1 6oz. container of plain Greek yogurt
1 C fresh blueberries

Preheat oven to 350 and spray a muffin pan with non-stick spray.  Add the first 4 ingredients to a bowl.  Make a well in the center.  In a separate bowl combine the sour cream and the next 7 ingredients.  Add the sour cream mix to the flour mixture and fold.  Spoon lightly in to the muffin tins and add your desired amount of blueberries on top.

Bake at 350 for 25 minutes or until the muffin springs back a little to the touch.

This post can also be found on : Hugs and Cookies ! A great site, check it out :)