Saturday, November 10, 2012

Lemon Muffins

I found this recipe in the November Southern Living under the Community Cookbook. These are a good muffin, although I thought a little dry. Definitely needs a cup of coffee or glass of milk. There is not a lot of lemon in the muffin itself, but the glaze certainly adds what is missing. Of course, I had to throw in some chopped pecans.


3 cups all-purpose flour
1 cup granulated sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1 1/4 cups milk
1/2 cup melted butter
1 Tablespoon lemon zest.

Whisk together the flour, sugar, baking powder, and salt.  In another bowl whisk together the eggs, milk, butter and lemon zest.  Add wet to dry and stir just until moistened.  Add pecans if desired.  Spray muffin tin with Pam.  Fill cups 2/3 full. Bake at 350 for 25 to 30 minutes until golden brown.

1 cup powdered sugar
1 1/2 Tablespoons lemon juice

Whisk together and drizzle over muffins.

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