Glazed Lemon Muffins
 
Prep time
Cook time
Total time
 
Absolutely, 100% best the day they are made.
Serves: 10
Ingredients
For the muffins:
  • ½ cup sugar
  • ½ cup all-purpose flour
  • ½ cup whole wheat pastry flour or kamut flour or just more all-purpose flour
  • zest of 1 lemon
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 cup almond milk
  • ½ cup safflower or canola oil
For the glaze:
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
Instructions
  1. Preheat the oven to 350°F. Brush 10 muffin tins thoroughly with oil. If you'd like, you can use muffin liners too.
  2. In a large mixing bowl, combine the sugar, flours, lemon zest, salt, and baking powder.
  3. In a smaller mixing bowl, whisk the eggs. Add the almond milk and oil and whisk to combine.
  4. Pour the wet ingredients over the dry ingredients and fold together with a rubber spatula. There may be a few lumps, but that's okay.
  5. Distribute the batter evenly among 10 muffins tins. Using a liquid measuring cup, fill the two empty tins about halfway with water. (This prevents the pan from getting damaged in the oven.)
  6. Bake for 25 to 30 minutes, until the muffins have risen and are slightly golden. They should bounce back when you press down with your finger. Remove from a pan using a small offset spatula and place on a cooling rack set over a piece of parchment paper.
  7. Make the glaze: whisk the sugar and lemon juice together in a small, microwavable prep bowl. Microwave at intervals of 5 seconds, stirring between each, until the sugar is dissolved.
  8. Prick each muffin a few times with a fork. Spoon the glaze over each muffins. Eat immediately, or within the hour, or at the very least on the same day.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2012/06/glazed-lemon-muffins.html