Lemon slice muffins
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Lemon slice muffins
  Lemon    Muffins  
Last updated 6/12/2012 1:22:05 AM. Recipe ID 54546. Report a problem with this recipe.
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      Title: Lemon slice muffins
 Categories: Muffins, Breads
      Yield: 12 Servings
      3    Lemons
      1 tb Water
    1/2 c  Sugar, Or More, If Needed
      6 tb Unsalted Butter
      2 c  Flour
      2 ts Baking Powder
    1/2 ts Baking Soda
    1/2 ts Salt
      2    Eggs
      1 c  Milk
  Preheat oven to 400F.  Butter standard size muffin tins. Finely
  grate the zest from the lemons, removing only the bright yellow
  portion of the peel. Set the lemons aside. Combine the zest, the
  water and 1/4 cup of the sugar in a small saucepan.  Stir over medium
  heat for about 2 minutes, just until the sugar dissolves. Add the
  butter and stir until melted, about 1 minute longer.  Set aside. With
  a sharp knife remove and discard all the remaining peel from the
  lemons. Cut the lemons crosswise into slices about 1/4 inch thick;
  discard any seeds. You will need about 12 nicely shaped slices. Put
  about 1 teaspoon of the remaining sugar in the bottom of each
  prepared muffin cup and place a lemon slice on top. In a medium bowl,
  stir and toss together the flour, baking powder, baking soda and
  salt. Set aside. In a larger bowl whisk together the eggs, milk and
  the reserved lemon mixture until smooth.  Add the combined dry
  ingredients and stir just until blended. Spoon into the tins, filling
  about 3/4 full. Bake until a toothpick comes out clean, 15 - 20
  minutes. Immediately invert the tins; the muffins should fall out. If
  they resist, nudge them with a knife. * Makes about 12 standard
  muffins. * Source: Williams Sonoma Kitchen Library, Muffins and
  Quickbreads Book.

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Recipe ID 54546 (Apr 03, 2005)

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