Recipe - Lemon Breakfast Muffins

DRY MIX
1 cup Flour
1 teaspoon (heaping) baking powder
One half cup Sugar
1 teaspoon Salt

WET MIX
One fourth cup Melted butter
One half cup Fresh lemon juice
2 Eggs
1 Lemon; finely grated rind of

TOPPING
One fourth cup Melted butter
One half cup Sugar
1 tablespoon Lemon juice

Preheat over to 375øF, prepare pans. Combine dry ingredients & blend well.
Melt butter, remove from heat & stir in juice, eggs & rind. Add dry mix to
wet mix until just combined. Spoon into pans & bake for 1520 mins or until
nicely browned. Remove from pan while warm & dip in topping. Variation: A
cup of raisins added to this batter makes this a delicious muffin for any
time of day.

Topping: Combine melted butter & juice, measure sugar into separate dish.
Dip top of muffins into butter then sugar.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.