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Muffin Ingredients |
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2 c. Butter (melted)
2 c. Sour Cream
8 Eggs
2 T.Lemon Juice
5 Fresh Lemons |
4 c.Sugar
6 c.Flour (we use Softex Pastry Flour)
3/4 t.Baking Soda
3/4 t.Salt |
Sift all dry ingredients together. Grate the rind of 5 lemons, set the lemons aside. Whisk eggs & add sour cream, butter, lemon juice; whisk until smooth. Fold in the lemon rind. Fold all dry ingredients into the egg mixture. Blend well.
Struesel
1 1/4 c. Sugar
1 1/4 c. Flour
1/3 c. Softened Butter
Sift sugar & flour together. Add softened butter, work into dry ingredients until smooth.
Lemon Glaze
1/2 c.Sugar
1/3 c.Lemon Juice
Stir together until all of the sugar is dissolved. Spray muffin tins & fill with lemon muffin batter. Top with struesel. Bake at 350 for 18 to 20 minutes (325 for convection oven). Poke muffins with a toothpick, drizzle top with lemon glaze. Remove from muffin tin and store in airtight container.
Yield: 24-30 muffins
Note: Batter can be kept up to 1 week in refrigerator. |