A good accompaniment for seafood salad. Butternut Inn, Chaffee, New York
Yield: Makes 1 dozen.
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter or margarine, softened
- 1 cup sugar
- 4 eggs
- 6 tablespoons lemon juice
- Grated peel of 1 lemon
- 2 tablespoons sugar mixed with cinnamon to taste
Preheat oven to 375°F. In a medium bowl combine the flour, baking powder, and salt and set aside. In a second bowl cream together the butter and 1 cup sugar. Add the eggs, lemon juice, and lemon peel and stir in the dry ingredients, mixing only enough to form a moist batter. Spoon the batter into muffin tins, sprinkle with the cinnamon sugar, and bake 15-20 minutes.