Lemon-Glazed Blueberry Muffins:
To Prepare the Muffins:
2 tbsp. (30 mL) freshly grated lemon rind
1 tbsp. (15 mL) lemon extract
3 c. (750 mL) all-purpose flour
3/4 tsp. (4 mL) baking soda
1/2 tsp. (2.5 mL) baking powder
1/2 tsp. (2.5 mL) salt
1 c. (250 mL) fresh blueberries
1 c. (250 mL) butter or margarine, softened
2 c. (500 mL) granulated sugar
4 eggs, at room temperature
1 c. (250 mL) buttermilk
Preheat oven to 350 deg. F. Drop ungreased paper liners into muffin pans or spray-grease muffin cups lightly. In small bowl, combine rind and extract. Set aside.
Combine dry ingredients; carefully fold in blueberries. Set aside.
In a large mixing bowl, combine butter or margarine and sugar until no graininess remains when mixture is rubbed between thumb and forefinger.
Add eggs one at a time, mixing well after each addition. Mixing by hand, fold in thirds of dry ingredients and half the buttermilk alternately, beginning and ending with dry ingredients. Beat in rind and extract. Spoon into ungreased paper liners in muffin pans. Bake 25-to-30 min. or until toothpick poked into center of muffins comes out dry. Proceed with Lemon Glaze recipe while muffins are baking. Cool muffins in pan 10 min. before transferring onto cooling rack. Serve warm or at room temperature. Brush on Lemon Glaze. Makes 2-1/2 doz. standard-sized muffins.
To Prepare the Lemon Glaze:
2 tbsp. (30 mL) silver thread lemon marmalade (see Third Note)
1-1/2 tsp. (2.5 mL) waterIn small saucepan over low heat, combine marmalade and water, stirring frequently until marmalade melts.
Continue warming over low heat 3 or 4 min. or until mixture thickens enough to coat back of spoon. Do not allow to boil.
Using a pastry brush, dab muffin tops with glaze. Cool muffins to room temperature, allowing glaze to firm up at least 15 min.