| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
April 1992 |
1 |
servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 1/2 |
c |
Fresh lemon juice |
| 1 |
|
Stick unsalted butter; melted and cooled |
|
|
; (1/2 cup) |
| 1 |
ts |
Vanilla |
|
|
Cream cheese as an accompaniment |
|
|
Papaya in Cinnamon Syrup as an |
|
|
; accompaniment |
INSTRUCTIONS
In a bowl whisk together the flour, the baking soda, the salt, and the
sugar. In another bowl whisk together the eggs, the lemon juice, the
butter, and the vanilla, add the egg mixture to the flour mixture, and stir
the batter until it is just combined. Divide the batter among 24 buttered
1/8-cup muffin tins and bake the muffins in the upper third of a preheated
400F. oven for 10 to 12 minutes, or until a tester comes out clean. Turn
the muffins out onto a rack, let them cool, and serve them with the cream
cheese and the papaya in cinnamon syrup.
Makes 24 small muffins.
Gourmet April 1992
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