| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Muffins, Breads |
12 |
Servings |
INGREDIENTS
| 3 |
|
Lemons |
| 1 |
tb |
Water |
| 1/2 |
c |
Sugar, Or More, If Needed |
| 6 |
tb |
Unsalted Butter |
| 2 |
c |
Flour |
| 2 |
ts |
Baking Powder |
| 1/2 |
ts |
Baking Soda |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs |
| 1 |
c |
Milk |
INSTRUCTIONS
Preheat oven to 400°F. Butter standard size muffin tins. Finely grate the
zest from the lemons, removing only the bright yellow portion of the peel.
Set the lemons aside. Combine the zest, the water and 1/4 cup of the sugar
in a small saucepan. Stir over medium heat for about 2 minutes, just until
the sugar dissolves. Add the butter and stir until melted, about 1 minute
longer. Set aside. With a sharp knife remove and discard all the remaining
peel from the lemons. Cut the lemons crosswise into slices about 1/4 inch
thick; discard any seeds. You will need about 12 nicely shaped slices. Put
about 1 teaspoon of the remaining sugar in the bottom of each prepared
muffin cup and place a lemon slice on top. In a medium bowl, stir and toss
together the flour, baking powder, baking soda and salt. Set aside. In a
larger bowl whisk together the eggs, milk and the reserved lemon mixture
until smooth. Add the combined dry ingredients and stir just until
blended. Spoon into the tins, filling about 3/4 full. Bake until a
toothpick comes out clean, 15 - 20 minutes. Immediately invert the tins;
the muffins should fall out. If they resist, nudge them with a knife. *
Makes about 12 standard muffins. * Source: Williams Sonoma Kitchen Library,
Muffins and Quickbreads Book.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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