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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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In my home town we have a beautiful Christmas Tree Farm that has a small cafe that overlooks the farm and a lake. It has breath-taking views and a breath-taking muffins and pies. This recipe was printed in a local paper in 1991 and continues to be a favorite! It is worth the effort! Ingredients:
1 1/4 cups pastry flour |
1 1/4 cups sugar |
1/3 cup softened butter |
3/4 teaspoon salt |
4 cups sugar |
3/4 teaspoon baking soda |
6 cups flour (they use softex pastry flour) |
2 cups butter, melted |
8 eggs |
2 cups sour cream |
2 tablespoons lemon juice |
5 lemons |
1/2 cup sugar |
1/3 cup lemon juice |
Directions:
1. Preheat oven to 350 degrees.
2. To make the batter, sift all the dry ingredients together.
3. Grate the rind of 5 lemons, set the lemons aside.
4. Whisk eggs and add sour cream, butter, lemon juice; whisk until smooth.
5. Fold in the lemon rind.
6. Fold all dry ingredients into the egg mixture. Blend well.
7. Spray muffin tins and fill with batter.
8. To make the streusel, sift sugar and flour together. Add butter. Work into dry ingredients until crumbly. Yield is 2 1/2 cups.
9. Top each muffin with 1 Tablespoon of streusel and bake for 18-20 minutes.
10. Meanwhile make the lemon glaze by stirring together the sugar and juice until all of the sugar is dissolved.
11. When the muffins come out of the oven, immediately poke each several times with a toothpick. Drizzle the top of each muffin with a scant 1/2 teaspoons of the lemon glaze.
12. ***Batter can be kept up to 1 week in the refrigerator.
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