| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Crook2 |
1 |
servings |
INGREDIENTS
| 1 3/4 |
c |
Flour; divided |
| 1/4 |
c |
Sugar |
| 3/4 |
c |
Brown sugar; packed and divided |
| 2 |
tb |
Baking powder |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Cinnamon; divided |
| 1 |
|
Egg; slightly beaten |
| 10 |
|
Tablespoons; unsalted butter, |
|
|
; melted and divided |
| 1/2 |
c |
Milk |
| 1 1/4 |
c |
Strawberries; chopped |
| 2 |
tb |
Lemon zest; grated and divided |
| 1/2 |
c |
Pecans; chopped |
| 1/2 |
c |
Powdered sugar |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
Preheat oven to 350 degrees. Line muffin cups with paper liners. Sift
together 11/2 cups flour, sugar, 1/4 cup brown sugar, baking powder, salt
and cinnamon into medium size bowl. Make a well in the center. Put the egg,
8 tablespoons melted butter and milk in the well. Stir until combined.
Quickly stir in strawberries and 1 teaspoon lemon zest. Fill each muffin
cup 3/4 full with batter. Combine pecans, 1/2 cup brown sugar, 1/4 cup
flour, 1 teaspoon cinnamon and 1 teaspoon lemon zest in a small bowl. Pour
in 2 tablespoons melted butter and stir to combine. Sprinkle mixture evenly
over top of each muffin. Bake for 20 to 25 minutes. Mix lemon juice with
powdered sugar and drizzle over muffins while warm.
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