- Cooking Time:
- Preparation Time:
- 2 cups flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 stick butter, melted
- 1 1/2 tsp grated lemon zest
- Lemon juice from 1 lemon
- 2 eggs
- 8 oz sour cream
- Heat oven to 400 degrees. Spray muffin tins or line with paper cups.
- Combine flour, sugar, baking powder, baking soda and salt; blend well.
- Melt butter. Stir in lemon juice, zest, eggs, and sour cream. Stir wet mixture into dry mixture and blend until moistened. Do not overstir. Spoon in muffin tin. Bake 20 minutes or until lightly browned.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
HalFire: A Passion for HotWings!
St.George YMCA-YWCA Before and After School Cookbook
Nick's PicksSee More
Almond or Oat Milk
Roasted Rack Of Lamb Persillade
Nathan M’s German Apple Pancakes, modified from Emeril's “There’s a Chef in My World” Cook bookSee More