ALMOND LEMON MUFFINS
1 3/4 cups flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup butter, melted
1/2 teaspoon lemon extract
1/8 teaspoon vanilla
3/4 cup chopped unblanched almonds
2 teaspoons grated lemon rind
Preheat oven to 400 degrees F. Oil bottoms of 12 muffin cups.
Sift together flour, sugar, baking powder, and salt in large bowl.
Lightly beat egg in small bowl. Beat in milk, butter, lemon extract and vanilla. Stir in nuts and lemon rind. Pour all at once into flour mixture. Stir briskly with fork just until all ingredients are moistened; do not overstir. Batter will look lumpy. Fill each prepared muffin cup 2/3 full with batter.
Bake at 400 degrees F for 25 minutes or til golden brown. Remove from pan to wire rack.
Makes 12 muffins
1 3/4 cups flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup butter, melted
1/2 teaspoon lemon extract
1/8 teaspoon vanilla
3/4 cup chopped unblanched almonds
2 teaspoons grated lemon rind
Preheat oven to 400 degrees F. Oil bottoms of 12 muffin cups.
Sift together flour, sugar, baking powder, and salt in large bowl.
Lightly beat egg in small bowl. Beat in milk, butter, lemon extract and vanilla. Stir in nuts and lemon rind. Pour all at once into flour mixture. Stir briskly with fork just until all ingredients are moistened; do not overstir. Batter will look lumpy. Fill each prepared muffin cup 2/3 full with batter.
Bake at 400 degrees F for 25 minutes or til golden brown. Remove from pan to wire rack.
Makes 12 muffins
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