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Lemon: Lemon Breakfast Muffins

Source of Recipe

Mimi's Archive


List of Ingredients

DRY MIX
1 cup flour
1 tsp. baking powder
1/2 cup sugar
1 teaspoon salt

WET MIX
1/4 cup melted butter
1/2 cup fresh lemon juice
2 eggs
zest of 1 lemon

TOPPING:
1/4 cup melted butter
1/2 cup sugar
1 tablespoon lemon juice


Recipe

Preheat over to 375ºF. Prepare pans. Combine dry ingredients and blend well. Melt butter, remove from heat and stir in juice, eggs and rind. Add dry mix to wet mix until just combined. Spoon into pans and bake for 15-20 minutes or until nicely browned. Remove from pan while warm and dip in topping.

TOPPING: Combine melted butter and juice, measure sugar into separate dish. Dip top of muffins into butter then sugar. VARIATION: A cup of raisins added to this batter makes this a delicious muffin for any time of day.