Lemon Muffins

Lemon Muffins

Ingredients:

First bowl, whisk together: 

• 1 ¾ C all-purpose flour
• ¾ C sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• I Tablespoon poppy seeds 
• 2 teaspoons finely shredded lemon peel (I usually use the zest from an entire lemon) 

Second bowl: 

• 1 beaten egg
• 1 C milk
• ¼ C cooking oil or melted butter
• 1 Tablespoon lemon juice

Topping:

• 1/3 C sugar
• juice from one lemon

Directions: 

Line/grease muffin pan (each of 12 individual tins). Preheat oven to 400F. 

Add the wet ingredients of the second bowl all at once to the dry ingredients of the first bowl. Stir just until moistened, batter may be lumpy.

Fill each muffin tin about ¾ full, dividing all the batter evenly.

Bake at 400F for 20 minutes or until slightly browned and toothpick inserted near center comes out clean. Remove muffins from tins and cool on wire rack. 

After muffins have cooled for a few minutes, dip tops in lemon juice and then roll lightly in the sugar. Serve immediately. 

Notes:

I started making these in England while pregnant with Jeffrey (not sure where I got the recipe) and they became one of our favorite breakfasts. They are not super healthy or nutrient packed, but just a simple, light, and lemony breakfast treat. Mom Toone taught me the topping and it's the perfect combination of zestiness and sweetness!