Saturday, February 14, 2009

Lemon Muffins

For our breakfasts this week, Dan wanted to try a new recipe for lemon muffins. They produce smaller muffins than our standard recipe, but they have a great, refreshing lemon flavor.

Lemon Muffins
2 cups unbleached flour
1/2 cup sugar, plus 1 Tbspn sugar
1 Tbspn baking powder
1 tspn salt
1/2 cup butter
1/2 cup fresh lemon juice
2 eggs
Zest of 1 lemon, finely grated

Preheat oven to 400 degrees F. Spray one standard muffin tin with nonstick cooking spray. In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt; blend well. In a saucepan over medium heat, melt butter. Turn off heat and allow to cool. When butter is cooled but still liquid, whisk in lemon juice, eggs and most of lemon zest, reserving some zest for garnish on top of muffins. Stir egg mixture into dry ingredients and blend until well moistened. Spoon into greased muffin tins, evenly sprinkle top of batter with 1 T sugar and remaining zest. Bake 15 minutes, or until lightly browned.

(Recipe Courtesy

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