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lemon muffins

April 30, 2018

this is my new go-to recipe to bake little cakes to celebrate for a picky crowd. check out the original on the blog “my recipe confessions”.

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

2 cups sugar

3 eggs

1/2 cup buttermilk (I used home-cultured kefir)

1/2 cup of sour cream

4 tablespoons lemon juice

1 tsp. of fresh ginger, minced

Zest of 2 lemons ( about 2 tbsps.)

1 teaspoon of vanilla

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mix flour, baking soda, and salt in one bowl. set aside.

in a large bowl, cream together butter and sugar until light and fluffy.

beat in the eggs one at a time.

add the sour cream, lemon juice, vanilla, ginger, and lemon zest.

mix half of the flour into the butter mixture. add buttermilk/kefir. add remaining flour and mix only until flour disappears.

pour mixture into greased cupcake trays for small cakes, or a bundt pan for a big cake.

bake at 325 for about 25 minutes for muffins, about 70 minutes for a cake, or until a toothpick inserted in the center comes out without crumbs.

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made these for my last day of poetry workshop, as a treat. they came out great. they came up when i searched for a “lemon bread recipe,” but it’s definitely more like cake. i added extra zest, which is inadvisable – they were super sour, but definitely still great. everyone loved them. i recommend a dark colored muffin tin, because the caramelized sides were much crispier in that pan than in the light colored pan, and those crispy edges were the best part. fill up the tins three-quarters full. lemon muffins – easy way to impress.

thanks to my recipe confessions for this recipe for “italian lemon pound cake”

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