| Lemon Breakfast Muffins |
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Dry Mix
1 cup flour
1 heaped tsp baking powder
1/2 cup sugar
1 tsp salt
Wet Mix
1/4 cup melted butter
1/2 cup fresh lemon juice
2 eggs
finely grated rind of 1 lemon
Topping
1/4 cup melted butter
1/2 cup sugar
1 Tbsp lemon juice |
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| Instructions |
| Preheat over to 375 degrees F, prepare pans. Combine dry ingredients and blend well. Melt butter, remove from heat and stir in juice, eggs and rind. Add dry mix to wet mix until just combined. Spoon into pans and bake for 15-20 mins or until nicely browned. Remove from pan while warm and dip in topping.
Variation: A cup of raisins added to this batter makes this a delicious muffin for any time of day.
Topping: Combine melted butter and juice, measure sugar into separate dish. Dip top of muffins into butter then sugar.
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