Lemon Muffins
I was trying to use lemons and yogurt in one recipe so I was thinking of a pound cake, but my pound cakes never taste good and I haven't made muffins in a long time. So I altered a recipe I found online and made it to my liking. You can change the amount of lemon extract used depending on your preference.
Lemon Muffins
I was trying to use lemons and yogurt in one recipe so I was thinking of a pound cake, but my pound cakes never taste good and I haven't made muffins in a long time. So I altered a recipe I found online and made it to my liking. You can change the amount of lemon extract used depending on your preference.
Cooking Instructions
- 1
Preheat oven at 400 degrees Fahrenheit, and line muffin batter with paper lined muffin cups or grease with cooking spray.
- 2
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the yogurt and extracts.
- 3
In a separate bowl, combine the flour, salt and baking soda. Add to creamed mixture just until moistened.
- 4
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean.
- 5
While the batter is baking mix powdered sugar and lemon extract together. When the muffins are done drizzle it on top the muffin and DONE!!!
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