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Lemon Muffins

Holidaycooking's picture
Ingredients
  Lemon 1
  Sugar 1 Cup (16 tbs) (250 ml)
  Butter margarine 125 Milliliter (1/2 cup, at room temperature)
  Eggs 3
  Almond extract 1 Milliliter (1/4 teaspoon)
  All purpose flour 2 Cup (32 tbs) (500 ml)
  Baking powder 1 Teaspoon (5 ml)
  Salt 2 Milliliter (1/2 teaspoon)
Directions

Preheat oven to 375°F (190°C).
Assemble Citrus Juicer.
Juice lemon into glass measure (about 1/4 cup or 50 ml); set aside.
Carefully remove only peel from lemon, put into "Mini-Blend" container, and add 1/2 cup (125 ml) sugar; process 2 or 3 cycles at CHOP, or until peel is finely chopped.
Set aside.
Assemble Mixer.
In large mixer bowl, cream remaining sugar, butter, and eggs at MEDIUM-LOW until smooth.
Add lemon-sugar mixture, lemon juice, and remaining ingredients; mix at LOW until flour is moistened.
Divide batter equally in 12 paper-lined muffin cups.
Bake 15 to 20 minutes

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cake

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