Muffins

• 1/4 cup – unsalted butter, softened
• 2/3 cup – sugar
• 1 1/2 teaspoons – grated lemon zest
• 1 – egg
• 1/2 teaspoon – vanilla extract
• 1 1/4 cups – blueberries
• 1 cup and 1 tablespoon – unsifted Swans Down Cake Flour
• 1 teaspoon – baking powder
• 1/4 teaspoon – salt
• 1/3 cup – milk

Topping

• 3/4 teaspoon – sugar
• 1/8 teaspoon – nutmeg

PREHEAT oven to 375 degrees.

IN large bowl cream butter, sugar and lemon zest until light, about 5 minutes. Beat in egg and vanilla. Mash 1/4 cup of the berries. Beat into batter. Whisk together flour, baking powder and salt. Fold into batter alternately with milk. Fold into berries.

SPOON into 8 paper-lined muffin cups. Place topping of 3/4 teaspoons sugar and 1/8 teaspoons nutmeg, mixed, in small strainer and dust each muffin. Bake until muffins spring back when lightly touched, 20 to 25 minutes. Serve warm or at room temperature. Makes 8 muffins.