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Prairie Flavors


Blueberry Muffi ns with Lemon Thyme Yields 1 dozen muffi ns


✓ 1½ plus 1/3 cups all-purpose fl our ✓ 1¼ cups granulated sugar ✓ ½ teaspoon salt ✓ 2 teaspoons baking powder ✓ 1/3 cup olive oil ✓ 1/3 cup plus 2 tablespoons milk ✓ 1 egg ✓ 1 cup blueberries ✓ Zest of 1 lemon ✓ 1 tablespoon lemon thyme leaves, chopped ✓ 3 tablespoons butter, cubed


Preheat the oven to 400°F. In a medium bowl, combine 1½ cups of the fl our, ¾ cup of the sugar, the salt and the baking powder. In a separate bowl, whisk together the olive oil, milk and egg. Stir the wet ingredients into the dry ingredients along with the blueberries, half of the lemon zest and the thyme. Spoon the mixture into a greased muffi n pan to form 12 muffi ns. In a small bowl, combine the remain- ing 1/3 cup of fl our, ½ cup of sugar, zest of half of the lemon and butter. Mix with a fork until coarse crumbs are formed. Sprinkle the crumb mixture over the muffi ns. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.


TIPS


✓ If using dry herbs in a recipe that calls for fresh herbs, use one third of the amount listed.


✓ Maximize the life of fresh herbs by storing them in a jar of water in the refrigerator; wash just before using. Basil is best stored outside the refrigerator.


✓ Add fresh herbs to cooked dishes toward the end of the cooking process to keep their fl avors vibrant.


OKLAHOMA PORK PRODUCERS. DOING WHAT’S RIGHT.


Pork producers are on a mission. We have a legacy of responsible practices but we’re committed to ongoing improvement, always striving to do better. In fact, America’s pork producers are leaders in quality assurance and continuous improvement. Today there is no higher quality or safer pork. That’s quite an accomplishment. And it’s only getting better. Because when it comes to responsible pork production, nobody cares more about the environment, animal care, food safety, and the community than we do.


okpork.org


Funded by America’s Pork Checkoff Program and Oklahoma’s Pork Producers.


Rich Robinson Holdenville, OK


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