Return to Content

Lemon Muffins

Lemon Muffins
0 votes, 0.00 avg. rating (0% score)
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

Bring New England Home
Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 
  • 65 Best Summer Events
  • The Elusive Promise of the Maine Tides
  • The Easiest Clambake You'll Ever Make
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111