Lemon Pecan Muffins

Published on July 10, 2006

 

Lemon Pecan Muffins
Author: Butte Creek Mill
Serves: 10-12 muffins.
Ingredients
  • 1 beaten egg
  • 3/4 cup milk
  • 1/3 cup oil
  • 1/2 cup chopped pecans
  • 2 1/2 cups Muffins! Muffins! Mix
  • 2 lemon\’s zest
  • 2 tablespoons lemon juice
  • 1/4 cup sugar
  • 1/4 cup flour
  • 2 tablespoons butter or margarine
Instructions
  1. In a bowl, combine egg, milk, oil, and pecans.
  2. Add mix all at once.
  3. Add zest and lemon juice.
  4. Stir until all the flour is moistened–do not overmix.
  5. Adding lemon juice to the milk directly would curdle the milk, so follow the above procedure carefully.
  6. Combine sugar, flour, and butter to create a crumb topping.
  7. Fill muffin cups 3/4 full and to with crumb topping.
  8. Bake about 20 min. until golden.
  9. Cool a few minutes before removing from pan.
Ready to Bake?

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