I LOVED the lemon flavor and was glad I took her advice and upped the zest. These came out perfect!
Adapted from Sweet as Sugar Cookies
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
6 tbsp. unsalted butter, room temperature
1 cup sugar
2 tbsp. lemon zest (I used 4 lemons)
2 eggs
1/2 cup freshly squeezed lemon juice
1 1/2 cup finely chopped fresh strawberries
Preheat oven to 500 degrees. Line or grease mini muffin cups.
Rub the zest into the sugar with your fingers until the sugar is moistened and fragrant. Cream the lemon sugar with the butter. Add the eggs and vanilla. Mix the lemon juice.
Combine the flour with the baking powder, baking soda and salt. Add to the wet ingredients and stir until just combined. Fold in the chopped strawberries quickly.
Spoon batter out into prepared muffin cups. The muffin cups should be fairly full. Bake for 5 minutes at 500 degrees, then immediately lower the temperature to 350 degrees. Continue baking for about 5 minutes. If you are making regular muffins, the time will be longer. Turn muffins out onto a wire rack to cool completely.
Makes 48 mini muffins
This is linked with:
Sweets for a Saturday at Sweet as Sugar Cookies
Ultimate Recipe Swap:Berries and Life as Mom
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Calories calculated from calorieking.com. Some numbers are approximate and rounded.
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