Texas Maryland Blue Crabs
sun dried tomato shrimp pasta
spicy corn chowder, popovers
crockpot barbecue brisket, corn on the cob, Texas toast
beef with broccoli, rice
garlic and rosemary pork loin, parmesan baked potato halves, green beans
oven baked chicken parmesan, garlic fat bread, broccoli

Thursday, May 26, 2016

Sweet Lemon Muffins

Is anyone else excited for the end of the school year? I am most excited to not have to pack lunches every day, but I will miss packing snack.  I usually have some sort of baked good on hand and anything with lemon is usually Miss F's absolute favorite.  The sprinkle of sugar on top makes these muffins a sweet treat, the whole pan was devoured in a matter of days.  Breakfast, snack, dessert...whenever...they were gobbled right up!  I will say that I am excited to make more doughnuts now that we will have more time in the mornings.  So out with the muffins and in with the doughnuts!  This recipe is adapted from Martha Stewart.
Sweet Lemon Muffins

2 ½ cups flour
1 ¾ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling
2 large eggs
¼ cup lemon juice
¼ cup milk
1 stick unsalted butter, melted

Preheat the oven to 350 degrees. Line a 12 cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In another medium bowl, whisk together the sugar, eggs, lemon juice, milk and butter. Stir the wet ingredients into the dry ingredients until just combined. Dish the batter into the prepared pan. Sprinkle each muffin with sugar. Bake for 20 to 25 minutes, until the tops spring back when touched. Cool on a wire rack.
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