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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

LEMON CRUMB MUFFINS Recipe

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This recipe for LEMON CRUMB MUFFINS is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 c. flour/3 c. flour
4 c. sugar/2 c. sugar
¾ tsp. soda/not quite 1/2 tsp. soda
¾ tsp. salt/not quite 1/2 tsp. salt
8 eggs/4 eggs
2 c. sour cream/1 c. sour cream
2 c. butter, melted/1 c. butter, melted
3 T. grated lemon peel/1-1/2 T. grated lemon peel
2 T. lemon juice/1 T. lemon juice

Combine the flour, sugar, soda and salt. Whisk the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill cups ¾ full.

Streusel - combine 3/4 c. flour, 3/4 c. sugar; cut in 1/4 c. butter til mixture resembles coarse crumbs. Sprinkle over batter. Bake 350 20-25 minutes.
Directions:
Directions:
All are good lemon glazes:
½ c. sugar, 1/3 c. lemon juice. Whisk the glaze ingredients and cook on low heat til sugar is dissolved. Or 1/4 c. lemon juice, 1 T. water, 1/2 tsp. lemon extract, or 3/4 c. sugar, 1/3 c. white sugar, 1/3 c. butter, 1-1/2 T. water, 2 T. fresh lemon juice
Personal Notes:
Personal Notes:
Drizzle the glaze over warm muffins. Very good! I usually cut the recipe in half.

 

 

 

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