Cooking for a Crowd Recipes
Lemon and Almond Muffins
Ingredients
Muffins
- 2 1/2 cups butter
- 5 cups granulated sugar
- 5 lemons, zested
- 10 eggs
- 2 1/2 cups milk
- 6 1/4 cups all-purpose flour
- 1 tablespoon + 2 teaspoons baking powder
- 2 1/2 teaspoons salt
- 2 1/2 cups almonds, toasted, finely ground
Lemon Syrup
- 1 1/4 cups granulated sugar
- Juice from the 5 lemons
Instructions
- Heat oven to 400 degrees F. Grease muffin tins well.
- Cream butter and all liquids until smooth Add all the dry ingredients (don't over-mix).
- Spoon into prepared muffins tins.
- Bake for about 15 minutes.
- To make syrup, put in sugar and juice into a pot, bring to a boil over moderate heat, stir, let cook until all sugar is dissolved.
- Poke holes in top of warm muffins, brush with syrup and sprinkle with additional sugar.