Rich Lemon Muffins
Yield
1 dozenPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
butter
|
|
| ½ | cup |
lemon juice
fresh |
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
butter
|
|
| 118 | ml |
lemon juice
fresh |
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
lemon zest
grated |
|
Directions
Heat oven to 400℉ (200℃).
Grease 12 muffin cups Combine flour, ½ cup sugar, baking powder, and salt; blend well. Melt butter.
Remove from heat and stir in lemon juice, eggs, and lemon rind.
Stir egg mixture into dry ingredients and blend until well moistened.
Spoon into muffin cups; sprinkle top of batter with 2 tbsp. of sugar.
Bake until lightly browned 15 to 20 minutes.
