Lemony Sour Cream Muffins
Submitted by Sue Lowes on Jul 12, 2010

Lemon breakfast muffins

Servings:
6

Complexity:   
Very Easy

Total Time:
1 hour

Ingredients:
2 cups all-purpose flour
2/3 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 lemon, zested and juiced
3/4 cup sour cream
2 large eggs
1 tsp vanilla extract
1/8 tsp lemon extract
1 stick unsalted butter, melted

Directions:
Preheat oven to 350 degrees

Whisk the dry ingredients, including the lemon zest, together in large bowl. In another bowl, whisk the remaining ingredients

Pour the wet ingredients over the dry. Gently but quickly stir everything together. Don't worry if you have a few lumps--they're better than an overmixed batter.

Spoon batter into paper-lined muffin tins. Bake 18 to 20 minutes, until muffins are goldem. Cool 5 minutes before unmolding.

Cook's Notes:
Spend some time alone everyday.