Walnut Lemon Muffins Recipe
Ingredients
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Sugar | ||
| Baking powder | 3 Teaspoon | |
| Salt | 1 Teaspoon | |
| California walnuts | 2/3 Cup (16 tbs), chopped | |
| Egg | 1 | |
| Milk | 2/3 Cup (16 tbs) | |
| Lemon peel | 1 Teaspoon, grated | |
| Lemon juice | 1 Tablespoon | |
| Shortening | 1/3 Cup (16 tbs), melted | |
| California walnut halves | ||
Directions
Sift the flour with 1/2 cup sugar, baking powder and salt into a bowl and add the chopped walnuts.
Beat the egg lightly and add the milk, 1/2 teaspoon lemon peel, lemon juice and shortening.
Add to the flour mixture and stir just until dry ingredients are moistened.
Spoon into greased 2 1/2-inch muffin cups.
Mix 3 tablespoons sugar with remaining lemon peel and sprinkle on muffins.
Top each muffin with a walnut half.
Bake at 400 degrees for about 20 minutes or until brown.
Let stand for 2 minutes, then remove from pan carefully.
Serve warm.
Beat the egg lightly and add the milk, 1/2 teaspoon lemon peel, lemon juice and shortening.
Add to the flour mixture and stir just until dry ingredients are moistened.
Spoon into greased 2 1/2-inch muffin cups.
Mix 3 tablespoons sugar with remaining lemon peel and sprinkle on muffins.
Top each muffin with a walnut half.
Bake at 400 degrees for about 20 minutes or until brown.
Let stand for 2 minutes, then remove from pan carefully.
Serve warm.
Chef
