Blueberry Lemon Muffins

1 3/4 cups flour
1/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 egg, beaten
1/3 cup vegetable or canola oil
3/4 cup milk
1 cup blueberries, fresh or frozen
1 to 2 tsp grated lemon rind
2 Tbs. or more butter, melted
1/4 cup sugar

Preheat oven to 400 degrees. Grease 12 muffin cups or fill with papers. Spoon flour into measuring cups and level with a knife. Put measured flour in a mixing bowl and stir in 1/4 cup sugar, baking powder and salt. Beat egg in a separate bowl with oil and milk. Add flour mixture to egg mixture until just moistened. Fold blueberries and lemon rind gently into batter. Fill prepared muffin cups two thirds full. Bake 20 to 25 minutes, until muffins are done. While still warm invert muffins and dip tops into melted butter and remaining 1/4 cup sugar. Makes 12 muffins.

Lemon Squares

1/2 c. powdered sugar
1/4 tsp. salt
2 c. flour
1 c. butter

Mix above in order listed. Bake in a 9x13 pan for 15 minutes at 350. Remove from oven and spread with the following mixture:

2 c. granulated sugar
1 tsp baking powder
1/4 tsp salt
4 eggs, slightly beaten
4 T lemon juice and zest
1/4 c flour

Return to oven and bake 20 minutes longer at 350.

When cool, sprinkle with powdered sugar or spread with the following glaze:

4 T lemon juice
1 1/2 c. powdered sugar
2 T melted butter.

Lemon Chicken Tenders

1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3 large boneless, skinless chicken breasts, cut into 2-inch pieces
2 eggs, slightly beaten
1 cup Italian seasoned bread crumbs
1/2 cup sugar
1/2 cup lemon juice
1 1/2 teaspoons curry powder

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
Bake in preheated oven for 15 minutes, turning once.
In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.