Lemon Syrup

1/2 cup sugar
3/4 cup water
1/2 tablespoon lemon zest
1/4 cup lemon juice

In medium saucepan, combine sugar, water, lemon zest and juice. Bring to a boil, stirring to dissolve sugar. Cover and boil over medium heat for 4 minutes.

Remove from heat and set aside.

Batter

3 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 cup whole milk
2 large eggs
1 tablespoon lemon zest
1/4 cup lemon juice
1 cup melted butter
18 teaspoons sugar

Preheat oven to 375 degrees. In large bowl, combine flour, baking powder, baking soda, salt and sugar. Stir well.

In small bowl, combine milk, eggs, lemon zest and lemon juice. Stir well. Add egg mixture and melted butter to dry ingredients. Stir quickly, just to combine.

Pour batter into 18 greased muffin cups, filling almost to top. Sprinkle each muffin with about 1 teaspoon sugar.
Bake for 20 minutes, until rounded and golden. Remove from oven and place pans on wire rack.

With a thin skewer, poke 4–5 holes in each muffin. While muffins are still warm, spoon the Lemon Syrup over them. Makes 18 muffins.

Serving size: 1 muffin. Per serving: 300 calories, 3.6 g protein, 10.7 g fat, 46.7 g carbohydrates, trace fiber, 196 mg sodium, 51 mg cholestero

Juanita Williams, Pedernales Electric Cooperative