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Lemon Muffins

by

Yield: Makes 1 dozen.

A good accompaniment for seafood salad. Butternut Inn, Chaffee, New York

Ingredients:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup sugar
  • 4 eggs
  • 6 tablespoons lemon juice
  • Grated peel of 1 lemon
  • 2 tablespoons sugar mixed with cinnamon to taste

Instructions:

Preheat oven to 375°F. In a medium bowl combine the flour, baking powder, and salt and set aside. In a second bowl cream together the butter and 1 cup sugar. Add the eggs, lemon juice, and lemon peel and stir in the dry ingredients, mixing only enough to form a moist batter. Spoon the batter into muffin tins, sprinkle with the cinnamon sugar, and bake 15-20 minutes.
Updated Monday, October 26th, 2009
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