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These muffins are super good and so moist. I almost was tempted to make some lemon buttercream and call them little cakearoos. But I didn't. I did however enjoy one with a little tab of blueberry cream cheese. It was heavenly :)
Lemon Muffins
2 C flour
1/2 C sugar
1 1/4 TS baking powder
1/2 TS baking soda
Pinch of salt
Zest of 1 lemon
1 C light sour cream or vanilla yogurt
2 large eggs
1/3 C melted unsalted butter
1/2 C fresh lemon juice
Preheat oven to 375 degrees. Line a muffin tin with liners, or spray with cooking spray. Combine all of the dry ingredients plus the lemon zest into a large bowl and whisk to remove any lumps and to combine the mixture.
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Make a well in the center of the dry ingredients, and add sour cream/yogurt, eggs, lemon juice, and melted butter. Whisk just until combined. You do not want to overmix. It will be a little lumpy, but that is okay. I always count when I whisk. I felt that was 27 was a good number to stop, sounds crazy, but it did the job. Fill muffin tins about 2/3 full.
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Bake 15-18 minutes or until toothpick inserted in center comes out clean. They are best served slightly warm, but still taste pretty darn good at room temperature.
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Like I said a little bit ago, I ate one with blueberry cream cheese, you could also try strawberry , raspberry, any kind of jam. Mmmm!
Lovely and yummy as always!
ReplyDeleteYou are the best!!!!