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      RECIPE TITLE "Lemon Crumb Muffins Recipe"
    Source: Burt Wolf's Local Flavors, Wooster, Ohio,
    Courtesy of: Cooking.com

    yields Makes 12 muffins.time--- difficultyeasy

      RECIPE INGREDIENTS

    For the Streusel Topping:
    3/4 cup all-purpose flour
    3/4 cup sugar
    4 tablespoons softened unsalted butter

    For the Lemon Glaze:
    6 tablespoons sugar
    3 tablespoons fresh lemon juice

    For the Muffins:
    3 cups pastry flour
    2 cups sugar
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    4 eggs
    1 cup sour cream
    1 cup melted unsalted butter
    1 tablespoon fresh lemon juice
    Zest from 3 fresh lemons

    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).

      RECIPE METHOD

    Preheat the oven to 350 degrees F. Place two muffin molds, each with 6-muffin capacity, or one muffin mold with 12-cup capacity on a baking sheet.

    FOR THE STREUSEL TOPPING: In a medium bowl, sift together the flour and sugar. Add the butter, working with your fingertips, until the mixture resembles a medium crumb.

    FOR THE LEMON GLAZE: In a small bowl, whisk together the sugar and lemon juice until smooth and set aside.

    TO MAKE THE MUFFINS: In a large bowl, sift the flour, sugar, baking soda and salt together. In another large bowl, whisk the eggs, sour cream, butter, lemon juice and zest together. By hand, gently mix the dry ingredients into the egg mixture. Be careful not to overwork the batter. If there are lumps, they will disappear during the baking. The less you work the batter, the more tender the muffins will be.

    Fill the muffin molds with the batter. Sprinkle with the streusel topping and bake in the center of the oven for 20 to 25 minutes, or until a wooden skewer inserted into the center or a muffin comes out clean. To prevent the muffins from getting soggy after baking, remove the cooked muffins from their mold and place them on a rack. With a skewer or toothpick, pierce 2/3 of the way into each warm muffin. Drizzle the lemon glaze over the muffins. Serve warm.

    Recipe courtesy of Pine Tree Barn and Farms, Wooster, Ohio, Monique Theoret, Restaurant Manager

    Serving size = 1 muffin

    Recipe reprinted by permission of Cook's Catalogue, Inc.. All rights reserved.


      Nutrition Facts
    Makes 12 muffins
    Facts per Serving
    Calories: 545 Fat: 25g Carbohydrates: 77g
    Cholesterol: 131mg Sodium: 184mg Protein: 7g
    Fiber: 3g % Cal. from Fat: 41% % Cal. from Carbs: 57%


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