Lemon Muffins

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DVO Recipe Center
Makes: 12 Servings

Unsure of what do to with extra lemons juiced for lemonade or pie? Grate the clean peel and toss it into a freezer bag to have on hand for these superb "Good-Morning" muffins!

1-3/4 cup flour
1/2 cup plus 3 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
2/3 cup milk
1 tablespoon lemon zest, minced, divided
1 tablespoon lemon juice
1/3 cup oil

Preheat oven to 400 F. Combine flour, 1/2 cup sugar, baking powder and salt in medium mixing bowl. In a small bowl, beat the egg lightly. Stir in milk, 2-1/2 teaspoons lemon zest, lemon juice, and oil. Add liquid to dry ingredients, stirring just until moistened. Coat muffin tins with nonstick cooking spray or line with paper muffin cups. Fill 2/3 full with batter. Combine remaining 3 tablespoons sugar with remaining 1/2 teaspoon lemon zest. Sprinkle over tops of muffins. Bake for about 20 minutes or until test done when toothpick inserted in center comes out dry.




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