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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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these muffins have a light lemon flavor that compliments the crunchy almond top... this recipe comes from gifts from the kitchen cookbook.. I do add more almonds than the recipe calls for Ingredients:
2 cups flour |
2 teasp. baking powder |
1/4 teasp. baking soda |
1/4 teasp. salt |
1/2 cup sugar |
2 teasp. finely grated lemon zest |
1 egg, lightly beaten |
3/4 cup plus 1 tbsp. buttermilk |
3 tbsp. vegetable oil |
almond streusel topping |
6 tbsp. brown sugar |
2 tbsp. flour |
1/2 teasp ground allspice |
2 1/2 tbsp. butter |
6 tbsp. uncooked regular oats |
1 tbsp. sliced almonds |
1/2 tbsp. finely grated lemon zest |
**** i sometimes add less oats and more almonds |
Directions:
1. In medium bowl: combine flour, baking powder, baking soda, salt, sugar, and lemon zest
2. make a well in center of flour mixture
3. combine egg, buttermilk, and oil
4. add to dry mixture
5. stir just until dry ingredients are moist
6. spoon batter into muffin pans coated with cooking spray
7. fill 2/3 full....sprinkle with the streusel mixture, evenly
8. preheat oven to 400'F and bake for 15 minutes or until golden
9. remove from pans immediately to wire rack
10. ............................................................................................................................
11. streusel topping
12. .............................................................................................................................
13. in food processor: add brown sugar, flour, allspice: pluse 3 times
14. add butter, and pulse 5 times or until it looks like coarse meal
15. transfer to small bowl and stir in the oats, almonds and lemon zest
16. makes about 1 cup
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