Sour Cream Lemon Muffins

 Ingredients

2 cups AP flour

½ cup sugar

1¼ teaspoons of baking powder

1 teaspoon of baking soda

pinch of salt

zest of one large lemon (or two small lemons)

1¼ cup of sour cream (I used light sour cream)

2 large eggs

⅓ cup melted butter

⅓ cup of fresh lemon juice

Directions:

Preheat oven to 350 °F and line medium sized muffin pans with paper cases.

Combine the flour, sugar, baking powder, baking soda, salt, and zest in a large mixing bowl and roughly mix to combine and break up any lumps.

Make a well in the centre of the dry ingredients and then add the sour cream, eggs, butter and lemon juice.

Mix the wet ingredients into the dry ingredients until just combined, do not over mix – only mix until no dry flour can be seen.

Divide batter evenly into the muffin pan wells, filling them roughly ¾ full.

Bake for 25 – 30 minutes or until a cake tester or toothpick inserted into the middle comes out clean.

Allow muffins to cool in tins for a few minutes then transfer them to a wire rack to cool completely.

These are NOT a sweet muffin- I was giving them away and I added Lemon Glaze 

1 tablespoon butter softened

1 cup powdered sugar

2-3 tablespoon heavy cream or half n half

1 tablespoon lemon zest about 1 large lemon

1 tablespoon lemon juice about 1 large lemon

¼ teaspoon vanilla

Place all the ingredients in a bowl, starting with 2 tablespoon of heavy cream. Mix until well combined and smooth. I like to use a whisk. If needed, add more cream 1 teaspoon at a time until desired consistency is reached.