Its that time a year again, Thanksgiving, one of my absolute favorite holidays. Thanksgiving incorporates everything I love most: cooking, family & eating. The day after Thanksgiving is basically a free for all of all the Thanksgiving leftovers, however, these muffins are super yummy, and will add a little something extra to any breakfast. FYI - this receipt is not gluten free.
Ingredients:
3 c all-purpose flour
1 c sugar
2 1/2 teaspoons baking powder
1/2 yeaspoon salt
2 large eggs
1 1/4 c milk
1/2 c butter melted
1 tablespoon lemon zest
Directions:
Whisk together the flour, baking powder & salt in large bowl. Whisk together the eggs, milk, melted butter & lemon zest. Stir in dry ingredients together until moist. Spook into a lightly greased 12-cup muffin pan, fill two thirds full. Bake at 350 for 25 - 30 minutes or until golden brown. Once muffin's cool, drizzle "lemon glaze' over muffins. SEE GLAZE RECIPE BELOW
LEMON GLAZE: Mix 1 cup of confectioner's sugar & the juice of one lemon together in a small bowl.
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