Tuesday, July 7, 2009

Lemon Muffins


2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 tablespoons honey
2 eggs
1 cup Vermont Quark
1/4 cup melted butter
1 tablespoon lemon zest
For the lemon glaze topping
1/3 cup lemon juice
1/3 cup sugar
3 tablespoons water
Preheat oven to 375°F. Line standard muffin pan (12 cups) with paper cups, or butter or spray with vegetable oil.
Whisk together dry ingredients in large mixing bowl. Whisk wet ingredients in a smaller bowl. Fold wet ingredients into dry, mixing just to combine. (Overmixing will produce a tough muffin.)Portion out the batter into muffin pan, and bake in middle of oven about 15 minutes, or until a cake tester inserted into center comes out clean. Cool muffins on rack, tipping each one up in pan to cool bottoms.
Meanwhile, bring ingredients for lemon glaze to quick boil, lower heat, and simmer long enough to reduce by one half and thicken the glaze. Poke tops of muffins with fork and drizzle 2 teaspoons glaze into each muffin, letting it spread freely over the top.


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