....make Lemon-Drizzled Lemon Muffins!
This is a lucious muffin recipe I found in a book several years ago. We can devour a plate of these like nobody's business. Not too sweet, they are bathed in a lemon glaze and explode with lemon flavor. I like to make them in mini-muffin pans because they soak up more glaze per square inch! But, you can make them regular size as well. I think you'll fancy them anytime, holiday or not.
Lemon-Glazed Lemon Muffins- 2 cups all purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon soda
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1 egg, slightly beaten
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 2 teaspoons lemon zest
Mix together dry ingredients. In separate bowl, mix together wet ingredients. Gently stir wet mixture into dry ingredients. Spoon into mini-muffin tins which have been sprayed with Pam. Bake at 400 degrees for 12 minutes, longer if using regular muffin pans. Remove to plate while warm. Drizzle with glaze.
Lemon Glaze
- 1 tablespoon fresh lemon juice
- 1/2 cup powdered sugar
Fill the pans pretty full.
Betcha' can't eat just one!Love,
Laura Lee
4 comments:
I'm perplexed, no... astonished, no... amazed, no.... umm, I dont know, but I do notice two things that I was hoping you would comment on.
In this photo there are no little paper thingy's. While I can understand that, what I cant understand is why the batter is ONLY in the muffin pan's cups???? There is not as much as a stray drop anywhere else. How is that possible???
We always use the little paper thingy's, and if we dont have any....well, then we dont have muffins.
Perhaps you should have a video how-to like they do on FOODTV.com or CooksIllustrated.com?
You're too funny!
first of all, I never use paper thingys for muffins. I do use them for cup cakes, because a kid would not know what to do with a cupcake if he didn't have to first remove the paper thingy.
But, for muffins, no way. I don't want any of that delicious muffiny goodness left stuck to the paper, KWIM?
So, I just spray the muffin tins before I put the batter in and they pop out like magic every time.
This muffin batter is light and fluffy because of the yogurt, I think. But it isn't the least bit runny, and that is probably why it made such an outstanding photo-op presentation with nary a drip on the pan or counter. And if it HAD dripped, you know I would have already wiped it up and licked my fingers before the photo!
I just gained two pounds looking at those muffins...sigh...guess I need to go for a run.
That looks like my hand squeezing the lemon........
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