Lemon Muffins

Nicole Bredeweg


When I got married, no one gave me the basic cookbook, so I had to go get my own. Instead of the ubiquitous Betty Crocker, I chose the new Pillsbury Complete Cook Book. And I have never made a recipe from it that turned out less than excellent. Even when the husband tells me 3 TABLESPOONS of baking powder (instead of teaspoons - so I had to scoop out some), and then mixes the dry ingredients without breaking up the baking powder clumps. It should have been ruined, but instead, it was fabulous, light, and completely from scratch.

★★★★★ 1 vote


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2 c
1/2 c
1 Tbsp
grated lemon peel
3 tsp
baking powder
1/2 tsp
3/4 c
1/3 c

How to Make Lemon Muffins


  • 1Heat oven to 400*F. Grease bottoms only of 12 muffin cups or line with paper baking cups. In medium bowl, combine flour, lemon peel, sugar, baking powder and salt; mix well.
  • 2In small bowl, combine milk, oil, and egg; beat well. Add to flour mixture all at once; stir just until dry ingredients are moistened. (Batter will be lumpy.) Divide batter evenly into greased muffin cups.
  • 3Bake at 400*F for 20 - 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. Serve warm.

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About Lemon Muffins

Main Ingredient: Fruit
Regional Style: American

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