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      RECIPE TITLE "Lemon Muffins Recipe"
    Source: Le Cordon Bleu Home Collection - Muffins,
    Courtesy of:

    yields Makes 8 standard muffins time--- difficultyeasy

    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.


    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

    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!).


    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

      Nutrition Facts
    Makes 8 standard muffins
    Facts per Serving
    Calories: 392 Fat: 20g Carbohydrates: 46g
    Cholesterol: 105mg Sodium: 588mg Protein: 7g
    Fiber: 1g % Cal. from Fat: 46% % Cal. from Carbs: 47%

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