These lemon muffins are sure to satisfy on a summer day or any day
These lemon muffins were inspired by a recipe in "The Best of Shaker Cooking". I changed the lemon bread recipe by using butter in place of shortening and leaving out the nuts. I also cut the baking time in half since I wasn't making a loaf. They turned out rich and sweet with a lingering tartness that got thumbs up reviews from my family. Ingredients * 1/3 cup unsalted butter * 1 1/3 cups sugar * 2 eggs * 1 1/2 cups flour * 1 1/2 tsp baking powder * 1/4 tsp salt * 1/2 cup milk * juice and rind of 1 lemon Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well. Sift the dry ingredients together and add a bit at a time, continuing to mix and alternating with the milk. Add the lemon juice and rind, mixing everything together.
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