===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-09-94 (20:15)             Number: 462
From: Z PEGASUS #2 @1219000*1      Refer#: NONE
  To: ALL #1 @1219000*1             Recvd: NO  
Subj: Lemon Slice Muffins            Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.01

      Title: Lemon Slice Muffins
 Categories: Muffins, Breads
      Yield: 12 servings

      3    Lemons
      1 tb Water
    1/2 c  Sugar, Or More, If Needed
      6 tb Unsalted Butter
      2 c  Flour
      2 ts Baking Powder
    1/2 ts Baking Soda
    1/2 ts Salt
      2    Eggs
      1 c  Milk

  Preheat oven to 400F.  Butter standard size muffin
  tins. Finely grate the zest from the lemons, removing
  only the bright yellow portion of the peel. Set the
  lemons aside.  Combine the zest, the water and 1/4 cup
  of the sugar in a small saucepan.  Stir over medium
  heat for about 2 minutes, just until the sugar
  dissolves.  Add the butter and stir until melted,
  about 1 minute longer.  Set aside. With a sharp knife
  remove and discard all the remaining peel from the
  lemons.  Cut the lemons crosswise into slices about
  1/4 inch thick; discard any seeds.  You will need
  about 12 nicely shaped slices. Put about 1 teaspoon of
  the remaining sugar in the bottom of each prepared
  muffin cup and place a lemon slice on top. In a medium
  bowl, stir and toss together the flour, baking powder,
  baking soda and salt. Set aside. In a larger bowl
  whisk together the eggs, milk and the reserved lemon
  mixture until smooth.  Add the combined dry
  ingredients and stir just until blended. Spoon into
  the tins, filling about 3/4 full. Bake until a
  toothpick comes out clean, 15 - 20 minutes.
  Immediately invert the tins; the muffins should fall
  out.  If they resist, nudge them with a knife. * Makes
  about 12 standard muffins. * Source: Williams Sonoma
  Kitchen Library, Muffins and Quickbreads Book.

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