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Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Here is another treat I made for church on Sunday.... These are really yummy! With this batch I used lemon zest...I have some orange zest in the freezer too and I may just have to try these muffins with the orange next! Ingredients:
1 cup all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
1/4 cup butter or 1/4 cup margarine, softened |
2/3 cup sugar |
1 egg |
1/2 cup sour cream |
1/2 teaspoon vanilla |
2 teaspoons orange zest or 2 teaspoons lemon zest or 2 teaspoons lime zest |
2 tablespoons butter or 2 tablespoons margarine, melted |
1/3 cup sugar |
Directions:
1. Preheat oven to 375°F
2. For muffins, lightly spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray or line with paper liners.
3. In Small Batter Bowl, combine flour, baking powder, baking soda and salt; mix well.
4. In Classic Batter Bowl, beat 1/4 cup softened butter and 2/3 cup sugar until well blended.
5. Add egg; beat until smooth.
6. Mix in sour cream, vanilla and orange zest.
7. Add flour mixture; mix just until dry ingredients are moistened.
8. (Do not overmix.)
9. Using Small Scoop, drop a rounded scoop of batter into each muffin cup.
10. Bake 12-13 minutes or until light golden brown.
11. Do not overbake.
12. Cool in pan 3 minutes; remove from pan.
13. Cool slightly.
14. For topping, dip tops of warm muffins into butter and then into sugar.
15. Serve warm.
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