Lemon Verbena Muffins
Source of Recipe
Unknown
1 T. chopped fresh lemon verbena leaves
1 c. softened butter
2-1/2 c. sifted confectioners' sugar
4 eggs at room temperature
2 c. all-purpose flour (or can use bread flour)
1 t. grated lemon zest
Clean, dry and finely chop the fresh lemon verbena leaves.
With an electric mixer beat butter until fluffy and then
gradually beat in sugar.
Add eggs one at a time and beat at high speed after each
addition.
Add flour, lemon zest and chopped lemon verbena leaves;
mix well after each addition.
Spoon 1 T. batter into each cup of a buttered muffin pan.
Bake at 350 deg. for 20-25 minutes or until lightly browned.
Remove muffins from pan immediately.
Cool on wire rack.
Dust lightly with confectioners' sugar and serve warm or
at room temperature.
These muffins can be frozen.
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