Submitted by Marlene Metherel
Yield: 12 muffins
Dry mixture 2 c. (500 ml) All Purpose Flour 1/2 c. (125ml) Granulated Sugar 1 tbs (15ml) Baking Powder 1 tsp (5ml) Salt
Moist mixture 2 large eggs ½ c (125ml) butter ½ c (125ml) fresh lemon juice (See hint below) 1 tsp (5ml) grated lemon peel (See hint below)
Topping 2 tbs sugar
Preheat oven to 400F (200C) Combine dry mixture & mix well
Melt butter.
In a medium bowl beat eggs lightly & stir in melted butter Add the moist mixture to the dry mixture all at once & stir until the batter is still lumpy.
Fill 12 muffin cups approx. 3/4 full. Sprinkle each with a little of the topping.
Bake at 400º for 15 to 20 minutes or until lightly brown.
Hint: Always grate the peels of the lemons before squeezing them. Three large lemons should make about ½ cup of juice. Remember to roll lemons firmly on counter before cutting to increase the amount of juice you can squeeze.
Notes: I have added handful of dried cranberries to dry mixture & are very good. Also have used rhubarb in this recipe. |