Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads
Amount Measure Ingredient -- Preparation Method
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3 Lemons
1 tb Water
1/2 c Sugar, Or More, If Needed
6 tb Unsalted Butter
2 c Flour
2 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
2 Eggs
1 c Milk
Preheat oven to 400°F. Butter standard size muffin
tins. Finely grate the zest from the lemons, removing
only the bright yellow portion of the peel. Set the
lemons aside. Combine the zest, the water and 1/4 cup
of the sugar in a small saucepan. Stir over medium
heat for about 2 minutes, just until the sugar
dissolves. Add the butter and stir until melted,
about 1 minute longer. Set aside. With a sharp knife
remove and discard all the remaining peel from the
lemons. Cut the lemons crosswise into slices about
1/4 inch thick; discard any seeds. You will need
about 12 nicely shaped slices. Put about 1 teaspoon of
the remaining sugar in the bottom of each prepared
muffin cup and place a lemon slice on top. In a medium
bowl, stir and toss together the flour, baking powder,
baking soda and salt. Set aside. In a larger bowl
whisk together the eggs, milk and the reserved lemon
mixture until smooth. Add the combined dry
ingredients and stir just until blended. Spoon into
the tins, filling about 3/4 full. Bake until a
toothpick comes out clean, 15 - 20 minutes.
Immediately invert the tins; the muffins should fall
out. If they resist, nudge them with a knife. * Makes
about 12 standard muffins. * Source: Williams Sonoma
Kitchen Library, Muffins and Quickbreads Book.
