"The belly rules the mind."--Spanish Proverb

Glazed Strawberry Lemon Streusel Muffins Recipe

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This recipe for Glazed Strawberry Lemon Streusel Muffins, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Olson


Lemon Streusel Topping (Recipe Follows)
Lemony Glaze (Recipe Follows)
1 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup milk
1/2 cup (1 stick) butter or margarine, melted
1 egg
1 1/2 cups fresh strawberries, chopped
1 tsp. grated lemon peel

Preheat oven to 375. Paper-line 12 muffin cups. Prepare Lemon Streusel Topping and Lemony Glaze; set aside. Combine flour, sugar, baking powder, cinnamon and salt in large bowl. Combine milk, butter and egg in small bowl until well blended. Stir into flour mixture just until moistened. Fold in strawberries and lemon peel. Spoon evenly into prepared muffin cups. Sprinkle Lemon Streusel Topping evenly over tops of muffins. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool on wire rack 10 minutes. Drizzle Lemony Glaze over tops of warm muffins. Serve warm or cool completely. Makes 12 muffins.
Lemon Streusel Topping: Combine 1/4 cup chopped pecans, 1/4 cup packed brown sugar, 2 tbsp. flour, 1/2 tsp. ground cinnamon and 1/2 tsp. grated lemon peel in medium bowl. Add 1 tbsp. melted butter or margarine, stirring until crumbly.
Lemony Glaze: Combine 1/2 cup powdered sugar and 1 tbsp. fresh lemon juice in small bowl, stirring until smooth.




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