Lemon Muffins

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.