Walnut Lemon Muffins
|Sifted all purpose flour||1 3⁄4 Cup (28 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||3 Teaspoon|
|Chopped california walnuts||2⁄3 Cup (10.67 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Melted shortening||1⁄3 Cup (5.33 tbs)|
|Walnut halves||1⁄4 Cup (4 tbs)|
Sift the flour with 1/2 cup sugar, baking powder and salt into a bowl and add the chopped walnuts.
Beat the egg lightly and add the milk, 1/2 teaspoon lemon peel, lemon juice and shortening.
Add to the flour mixture and stir just until dry ingredients are moistened.
Spoon into greased 2 1/2-inch muffin cups.
Mix 3 tablespoons sugar with remaining lemon peel and sprinkle on muffins.
Top each muffin with a walnut half.
Bake at 400 degrees for about 20 minutes or until brown.
Let stand for 2 minutes, then remove from pan carefully.