Lemon breakfast muffins

Yield: 12 Servings

Measure Ingredient
1 cup Flour
1 teaspoon (heaping) baking powder
½ cup Sugar
1 teaspoon Salt
¼ cup Melted butter
½ cup Fresh lemon juice
2 Eggs
1 Lemon; finely grated rind of
¼ cup Melted butter
½ cup Sugar
1 tablespoon Lemon juice




Preheat over to 375øF, prepare pans. Combine dry ingredients & blend well.

Melt butter, remove from heat & stir in juice, eggs & rind. Add dry mix to wet mix until just combined. Spoon into pans & bake for 15-20 mins or until nicely browned. Remove from pan while warm & dip in topping. Variation: A cup of raisins added to this batter makes this a delicious muffin for any time of day.

Topping: Combine melted butter & juice, measure sugar into separate dish.

Dip top of muffins into butter then sugar.


From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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