Fresh Lemon Muffins
PREP TIME: 15 min
|
COOK TIME: 15 min
|
YIELD: 12 muffins |
INGREDIENTS:
| Crisco® Original No-Stick Cooking Spray | 6 tbsps. whole milk |
| 1 1/2 cups White Lily® Enriched Bleached Self-Rising Flour | 2 tbsps. fresh lemon juice |
| 1/2 cup sugar divided | 1 large egg lightly beaten |
| 1 tbsp. grated lemon peel (from 1 medium lemon) divided | 1/3 cup Crisco® Pure Vegetable Oil |
- Crisco® Original No-Stick Cooking Spray
- 1 1/2 cups White Lily® Enriched Bleached Self-Rising Flour
- 1/2 cup sugar, divided
- 1 tablespoon grated lemon peel (from 1 medium lemon), divided
- 6 tablespoons whole milk
- 2 tablespoons fresh lemon juice
- 1 large egg, lightly beaten
- 1/3 cup Crisco® Pure Vegetable Oil
|
PREPARATION DIRECTIONS:
-
1.
HEAT oven to 400°F. Spray 12 muffin cups lightly with no-stick cooking spray or use muffin cup liners.
-
2.
MIX together flour, 1/4 cup sugar and 1/2 tablespoon lemon peel in large bowl.
-
3.
COMBINE milk, lemon juice, egg and oil in small bowl. Make a well in flour; add milk mixture, stirring just until combined (batter will be lumpy).
-
4.
COMBINE remaining 1/4 cup sugar and remaining 1/2 tablespoon grated lemon peel to make topping.
-
5.
FILL muffin cups 2/3 full. Sprinkle tops with the lemon sugar mixture.
-
6.
BAKE in center of oven 12 to 15 minutes or until very lightly browned.
|