Honey’s subtle sweetness comes through in every bite of these moist little muffins, providing the perfect counterpoint to the bright taste of lemon. Rachel Hart - Wildomar, California
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup honey
- 1/4 cup lemon juice
- 1/4 cup butter, melted
- 1/2 teaspoon grated lemon zest
- drizzle:
- 1/4 cup confectioners' sugar
- 1 teaspoon lemon juice
- Additional grated lemon zest
Directions
- In a large bowl, combine the flours, baking powder, baking soda and salt. In another bowl, combine the egg, honey, lemon juice, butter and lemon zest. Stir into dry ingredients just until moistened.
- Coat muffin cups with cooking spray or use paper liners; fill one-half full with batter.
- Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
- In a small bowl, combine confectioners' sugar and lemon juice; drizzle over warm muffins. Sprinkle with additional lemon peel.
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