28 Feb 2012

Lemon Muffins

I love cake. Who doesn't love cake? I mean, if I were a peasant in the days of Marie Antoinette and had no bread, I would gladly accept her offer of cake instead of bread any day.  (I know, it wasn't really Marie Antoinette who said this, but I'm no history major.  I'm just someone who fully approves of this sentence)




Wait...a muffin? Why am I talking about cake? Well, no matter how much I like cake, when I make it, I'LL have to cut it myself. And my slice ends up being almost all the cake. So, I find that a muffin is a great substitute. It's already pre-portioned, and they are very portable. And they are so gosh darn cute! And I'm a huge fan of anything cute. (My change purse is a little leather shoe. It's so cute my heart bursts almost every time I see it)



What you'll need:


-1 1/2 cup all-purpose flour
-1/2 cup sugar
-2 teaspoons baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 cup plain yogurt
-2 tablespoons vegetable oil
-3 tablespoons lemon juice
-1 tablespoon grated lemon
-1 egg
-cooking spray

-3 tablespoons graham cracker crumbs
-2 tablespoons brown sugar
-1 tablespoon butter, melted


Directions:

    1.   Preheat the oven to 400˚F.  Line muffin cups with paper baking cups. Spray inside of muffin cups with cooking spray.
    2.   In a medium bowl, combine flour, sugar, baking powder, baking soda and salt.  Mix well.
    3.   In a small bowl, mix together the yogurt, lemon juice, oil, lemon peel and egg until fully combined. Add to the flour mixture and stir with a fork until the flour mixture is moistened.
    4.   Scoop the batter into the paper-lined muffin cups.
    5.   In a small bowl, mix together the graham cracker crumbs, brown sugar and butter, then sprinkle on top of the muffins.
    6.   Bake for 12-18 minutes or until a toothpick inserted into the center of the muffin comes out clean.  Remove and let cool on a wire rack.

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