Lemon Muffins

Submitted by Marlene Metherel

Yield: 12 muffins

Ingredients

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

Directions

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.

I have added handful of dried cranberries to dry mixture & are very good. Also have used rhubarb in this recipe.