Pecan Lemon Muffins
2 cups flour
2/3 cup sugar
4 teaspoons lemon peel, grated
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chilled unsalted butter, cut into pieces
3/4 cup sour cream
2 large eggs
1/2 cup pecans, toasted, chopped
Preheat oven to 400 degrees F. Line muffin cups with paper liners.
Mix first 6 ingredients in medium bowl to blend. Mix in sour cream and eggs. Mix in chopped pecans.
Divide batter among prepared cups. Bake until tester inserted into center of muffins comes out clean and tops are golden brown, about 25 minutes. Turn out onto rack and cool.
Serves/Makes: 12
2 cups flour
2/3 cup sugar
4 teaspoons lemon peel, grated
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chilled unsalted butter, cut into pieces
3/4 cup sour cream
2 large eggs
1/2 cup pecans, toasted, chopped
Preheat oven to 400 degrees F. Line muffin cups with paper liners.
Mix first 6 ingredients in medium bowl to blend. Mix in sour cream and eggs. Mix in chopped pecans.
Divide batter among prepared cups. Bake until tester inserted into center of muffins comes out clean and tops are golden brown, about 25 minutes. Turn out onto rack and cool.
Serves/Makes: 12
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