Confetti lemon muffins
Confetti Lemon Muffins recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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- 1-1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 2/3 cup Fruit Bits(optional)
- 1 egg
- 2/3 cup milk
- 1 teaspoon lemon peel, grated
- 1 Tablespoon lemon juice
- 1/3 cup shortening, melted
- Lemon Sugar Topping
- 1/4 cup flour
- 2 Tablespoons sugar
- 2 Tablespoons butter or margarine
- 1/2 teaspoon grated lemon peel
Lemon Sugar Topping: Combine flour and sugar. Cut in butter. Stir in lemon peel.
Sift together flour, sugar, baking powder, and salt. Add fruit bits. Beat egg slightly. Stir in milk, lemon peel, lemon juice, and shortening. Add to dry ingredients, stirring only until dry ingredients are moistened.
Portion batter evenly into 12 greased 2-1/2 inch muffin pan cups. Sprinkle with Lemon Sugar Topping. Bake at 400 degrees about 20 minutes or until tests done. Remove from pans. Serve warm.
Makes: 12 muffins
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