Description
In my home town we have a beautiful christmas tree farm that has a small cafe that overlooks the farm and a lake. It has breath-taking views and a breath-taking muffins and pies. This recipe was printed in a local paper in 1991 and continues to be a favorite! It is worth the effort!
Ingredients
- Pastry Flour
- Sugar
- Butter
- Salt
- Baking Soda
- Flour
- Eggs
- Sour Cream
- Lemon Juice
- Lemons
Instructions
- Preheat oven to 350 degrees
- To make the batter, sift all the dry ingredients together
- Grate the rind of 5 lemons, set the lemons aside
- Whisk eggs and add sour cream, butter, lemon juice
- Whisk until smooth
- Fold in the lemon rind
- Fold all dry ingredients into the egg mixture
- Blend well
- Spray muffin tins and fill with batter
- To make the streusel, sift sugar and flour together
- Add butter
- Work into dry ingredients until crumbly
- Yield is 2 1 / 2 cups
- Top each muffin with 1 tablespoon of streusel and bake for 18-20 minutes
- Meanwhile make the lemon glaze by stirring together the sugar and juice until all of the sugar is dissolved
- When the muffins come out of the oven, immediately poke each several times with a toothpick
- Drizzle the top of each muffin with a scant 1 / 2 teaspoons of the lemon glaze
- Batter can be kept up to 1 week in the refrigerator