Sunburst Muffins

Tag : Dry Milk Powder

Let the kids help with grating, mixing, and filling the muffincups.
What You Need: 1 orange 1 lemon 1/2 cup of margarine or butter 1 cup of sugar 2 eggs 1/2 cup of milk 1 tsp. of lemon extract 1 tsp. of baking soda 1 tsp. of baking powder 2 cups of flour
What to Do: Finely grate lemon and orange peels to make 2 1/2 teaspoons of eachpeel. Squeeze the juice from the lemon and orange into a mixing bowl. Add grated peel, margarine, sugar, and eggs. Blend together until it produces a creamy texture, and then addmilk and lemon extract. The process will curdle the milk and thebutter will break into something resembling beads.

Beth S. from Iowa said that her 11-year-old daughter and a friendmade the muffins, but "had never seen curdling before, so we talkedabout acidic foods a bit. It also seemed that the batter began torise right after mixing (in the dry ingredients), so that wasinteresting, too."
Now add the dry ingredients. Mix by hand until well-blended. Scoopthe batter into a greased muffin pan (grease it even if you usepaper liners) and bake at 350 degrees for 18 to 22 minutes.
NOTE: Muffin pans vary in size, so only fill 2/3 and oven cooking timewill depend on how "hot" it gets.
Pull pan from the oven when a toothpick inserted into the middle ofa muffin comes out clean. Remove muffins from pan and let them coolon rack.
Drizzling a lemon glaze over each muffin will enhance the citrusflavor. To make glaze, combine 1/2 cup of powdered sugar with 1tsp. of lemon extract and about 2-3 tablespoons of milk. One RFRF family added a teaspoon of citrus peel for more flavor.
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