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The Blackberry Bakery Lemon Crumb Muffin

For the muffins:
2 1/2 C. pastry flour
3/4 C. sugar
2 T. plus 1 1/2 t. baking powder
1 t. salt
3 T. lemon zest
1 t. lemon oil
2 eggs
3/4 c. melted butter
2 C. milk

For the crumb mix:
1 C. butter, cut into small pieces
1 C. sugar
2 C. all-purpose flour

To make the muffins:
Grease or line 24 cups in a muffin tin with paper wrappers.

Place the pastry flour, sugar, baking powder, salt, lemon zest and lemon oil in a large bowl. Stir together. Add the eggs and melted butter. Blend; scrape down the sides of the bowl. Using an electric mixer on low speed, slowly pour in the milk. Mix for about 5 minutes. Use a large scoop to measure out the batter into the muffin cups.

To make the crumb mix:
Using your hands, blend together the ingredients until crumbly. Sprinkle some of this mixture on top of each muffin.

Bake at 400F. for about 20 minutes, until the top springs back and a cake tester comes out clean. Let cool. Sprinkle with powdered sugar, if desired.

Makes 2 dozen large muffins.

    
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