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Ingredients
- 3 x Lemons
- 1 Tbsp. water
- 1/2 c. sugar
- 6 Tbsp. unsalted butter
- 2 c. all-purpose flour
- 2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 x Large eggs
- 1 c. lowfat milk
Directions
- Preheat oven to 400iF
- Butter standard muffin tins.
- Finely grate the zest from the lemons, removing only the bright yellow portion of the peel. Set the lemons aside.
- Combine the zest, the water and 1/4 c. of the sugar in a small saucepan. Stir over medium heat for about 2 min, just till the sugar dissolves. Add in the butter and stir till melted, about 1 minute longer. Set aside.
- With a sharp knife remove and throw away all the remaining peel from the lemons. Cut the lemons crosswise into slices about 1/4 inch thick; throw away any seeds. You will need about 12 nicely shaped slices. Put about 1 tsp. of the remaining sugar in the bottom of each prepared muffin c. and place a lemon slice on top.
- In a medium bowl stir and toss together the flour, baking pwdr, baking soda and salt. Set aside. In a larger bowl whisk together the Large eggs, lowfat milk and the reserved lemon mix till smooth. Add in the combined dry ingredients and stir just till blended.
- Spoon into the tins, filling about three quarters full. Bake till a toothpick comes out clean, 15 to 20 min. Immediately invert the tins into a wire rack. Cold in the tins for 5 min, then lift away the tins; the muffins should fall out. If they resist, nudge them with a knife.
- Makes about 12 standard muffins
- Angel Villanueva
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