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Lemon Sour Cream Muffins
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2 cups all-purpose flour
1/2 cup sugar
1 tbl. baking powder
1 tsp. grated lemon peel
1 tsp. lemon extract
1/2 tsp. salt
1/2 cup sour cream
1/2 cup milk
1/2 cup butter or margarine, melted
1 egg, beaten
1 tbl. sugar
Preheat oven to 400. Grease or paper-line 12 (2-1/2 inch) or 6 (4 inch) muffin cups.
In a large bowl, combine flour, 1/2 cup sugar, baking powder, lemon peel and salt. In a small bowl, combine sour cream, milk, butter and egg until blended. Stir into flour mixture just until moistened. Spoon into muffin cups. Sprinkle remaining 1 tablespoon sugar over tops. Bake 15 to 20 minutes for regular-size muffins, 20 to 25 minutes for giant-size muffins or until wooden pick inserted in center comes out clean.
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