| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Muffins, Breads |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Baking Powder |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Melted Butter Or Margarine |
| 1 |
|
Egg |
| 1 1/2 |
c |
Quartered Fresh Strawberries |
| 1 |
ts |
Grated Lemon Peel |
| 1/2 |
c |
Chopped Pecans |
| 1/2 |
c |
Brown Sugar |
| 1/4 |
c |
Flour |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Grated Lemon Peel |
| 2 |
tb |
Melted Butter Or Margarine |
| 1/2 |
c |
Confectioners' Sugar |
| 1 |
tb |
Fresh Lemon Juice |
INSTRUCTIONS
MUFFINS
LEMON STREUSEL TOPPING
LEMON GLAZE
Preheat oven to 375°F, 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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