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Lemon Muffins

Source: Le Cordon Bleu Home Collection - Muffins
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Active Time:  15 Minutes
Total Time:  25 Minutes
  Makes 8 standard muffins
The soft cream cheese frosting generously spread onto these tangy lemon muffins makes them irresistible. When using lemon zest (rind) as a flavoring, it is essential to grate only the yellow skin of the lemon and not the white pith, which will be bitter.
RECIPE INGREDIENTS
2 1/2 cups self-rising flour
1/4 teaspoon baking powder
1/2 cup sugar
2 tablespoons grated lemon rind
3/4 cup buttermilk
1 teaspoon vanilla extract
2 eggs, lightly beaten
1/2 cup unsalted butter, melted
For Frosting:
1 tablespoon unsalted butter, softened
1/2 cup cream cheese
2-3 tablespoons confectioners' sugar
1 tablespoon lemon juice
Shreds of lemon rind, to decorate
Lemon Muffins Recipe at Cooking.com
DIRECTIONS
Preheat the oven to 400 degrees F. Grease 8 cups of a 12-cup standard muffin pan with a little melted butter or oil and fill the remaining 4 cups with water. Sift the flour, baking powder and sugar into a large mixing bowl, stir in the lemon rind and make a well in the center.


Whisk the buttermilk, vanilla and eggs together. Add the egg mixture and the melted butter to the well in the dry ingredients. Using a metal spoon, stir until the mixture is just combined. Do not overmix - the mixture should be lumpy.


Spoon the mixture into 8 cups of the muffin pan, filling each cup about three-quarter full. Bake for 10-12 minutes, or until a skewer comes out clean when inserted into the center of a muffin. Cool in the pan for 5 minutes before lifting out onto a wire rack.


TO MAKE FROSTING: Beat the butter and cream cheese with an electric mixer until smooth. Add the confectioners' sugar and lemon juice, and beat until thick and creamy. Spread the frosting over the muffins when they are completely cold. Decorate the top of the frosting with shreds of lemon zest for a tangy flavor.


Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 standard muffins
Calories: 392
Fat. Total: 20g
Fiber: 1g
Carbohydrates, Total: 46g
Sodium: 588mg
% Cal. from Fat: 46%
Cholesterol: 105mg
Protein: 7g
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