3 lemons
1 tbsp water
1/2 cup sugar, or more, if needed
6 tbsp unsalted butter
2 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup milk
A Recipe for
Lemon Slice Muffins
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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A good cook is like a sorceress who dispenses happiness. |
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The rich would have to eat money if the poor did not provide food |
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This Recipe for Lemon Slice Muffins is one of thousands in the Recipes-to-go Bread Cookbook.
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Food Tip |
This is a recipe for Lemon Slice Muffins from the recipe cookbook of Recipes-to-go (Bread)
Vengeance is a dish that can be eaten colld. |
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I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
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"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
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A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
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Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
Preheat oven to 400øF. Butter standard size 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 cup of the sugar in a small saucepan. Stir over medium
heat for about 2 minutes, just until the sugar dissolves. Add the
butter and stir until melted, about 1 minute longer. Set aside. With
a sharp knife remove and discard all the remaining peel from the
lemons. Cut the lemons crosswise into slices about 1/4 inch thick;
discard any seeds. You will need about 12 nicely shaped slices. Put
about 1 teaspoon of the remaining sugar in the bottom of each
prepared muffin cup and place a lemon slice on top. In a medium bowl,
stir and toss together the flour, baking powder, baking soda and
salt. Set aside. In a larger bowl whisk together the eggs, milk and
the reserved lemon mixture until smooth. Add the combined dry
ingredients and stir just until blended. Spoon into the tins, filling
about 3/4 full. Bake until a toothpick comes out clean, 15 - 20
minutes. Immediately invert the tins; the muffins should fall out. If
they resist, nudge them with a knife. * Makes about 12 standard
muffins. * Source: Williams Sonoma Kitchen Library, Muffins and
Quickbreads Book.
Serves: 12
Lemon Slice Muffins Recipe brought to you by Recipes To-Go