| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, Muffins | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | Flour |
| 1/2 | c | Sugar |
| 2 | t | Baking Powder |
| 1 | t | Cinnamon |
| 1/4 | t | Salt |
| 1/2 | c | Milk |
| 1/2 | c | Melted Butter Or Margarine |
| 1 | Egg | |
| 1 1/2 | c | Quartered Fresh Strawberries |
| 1 | t | Grated Lemon Peel |
| 1/2 | c | Chopped Pecans |
| 1/2 | c | Brown Sugar |
| 1/4 | c | Flour |
| 1 | t | Cinnamon |
| 1 | t | Grated Lemon Peel |
| 2 | T | Melted Butter Or Margarine |
| 1/2 | c | Confectioners' Sugar |
| 1 | T | Fresh Lemon Juice |
INSTRUCTIONS
Preheat oven to 375øF, prepare pans. Prepare Lemon Streusel Topping and set aside. In a bowl combine flour, sugar, baking powder, cinnamon and salt. In another bowl combine milk, butter and eggg. Stir dry mix into wet mix until just combined. Fold in strawberries and lemon peel. Spoon into pans. Sprinkle with Lemon Streusel Topping and bake for 20 to 25 minutes or until done. Remove from pans, prepare Lemon Glaze and drizzle over warm muffins. LEMON STREUSEL TOPPING: In a medium bowl, combine chopped pecans, brown sugar, flour, cinnamon, grated lemon peel and melted butter or margarine. Stir this mixture until crumbly. LEMON GLAZE: In a small bowl, combine Confectioners' sugar and lemon juice, stir until smooth. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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