Lemon breakfast muffins
12 Servings
Ingredients
| Quantity | 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 |
Directions
DRY MIX
WET MIX
TOPPING
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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .