 | Miss F has a snack bag to be filled every day for school. I usually go with some sort of baked good (lately, she has been on a lemon bread kick) with a squeeze yogurt or applesauce. My mom mentioned making mini lemon muffins for a luncheon she was hosting and I knew they would be perfect for Miss F's snack. Bite sized and sweet for the kid who is always starving, no matter how much she eats. So these also work well as an afternoon snack with some fresh fruit. Or an after dinner treat. Or with breakfast. My kid eats a lot. |
½ cup butter
½ cup Sugar
2 eggs
¼ cup fresh lemon juice
1 cup flour
1 teaspoon baking powder
⅛ teaspoon salt
2 tablespoons sugar
Preheat the oven to 375 degrees.
Cream butter; gradually. Add ½ cup sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the lemon juice. Combine flour, baking powder and salt; add to creamed mixture, beating well.
Spoon batter into greased miniature (1¾ inch) lined muffin pans, filling ⅔ full. Sprinkle the 2 tablespoons sugar over the muffins. Bake for 15 minutes, cool 5 minutes in the pan, then cool completely on wire racks.
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