Lemon Blueberry Madeleins Recipe

How to make it

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• Butter or spray madelien pans(I used cupcake pans) & flour them
• In a small sauce pan, melt butter over medium heat & cook just til light golden brown and fragrant, about 5 minutes
• Remove from heat and cool to room temp.
• In a small bowl combine with whisk: flour, baking powder & salt, blend
• In a medium bowl, using a hand held mixer, beat eggs & sugar at high speed until mixture has tripled in volume and forms thick ribbony when beaters are lifted. Lower speed to medium and beat in lemon zest and extract.
• Using a large rubber spatula, fold flour into beaten eggs in 3 additions. Fold in melted butter in 3 additions.cover & fridge for 30 minutes.
• Position rack in center of oven and preheat to 375 degrees.
• Drop by teaspoonfuls of batter into molds make sure enough for each 12 cupcake ( 1 heaping t. for each)
• Spread about 1 T blueberries across the top of batter.
• Bake 8 to 10 minutes
• Remove from oven and cool 3 minutes, slide a sharp knife around edges of each cup and carefully take out and cool on wire rack completely.
• Store in air tight container for 2 or 3 days. or frozen for a month