Lemon Muffins

Modified from My Recipes

3 cups flour

1 cup sugar (I actually used Splenda here and it was good)

2 1/2 tsp baking powder

1/2 tsp salt

2 large eggs (I always use extra large)

1 1/4 cups milk (I actually used fat free skim here)

1/2 cup butter, melted

1 lemon, zested and juiced (they actually just called for 1 tbsp. of zest, but I wanted to use up the juice as well)

Whisk together flour, sugar, baking powder, and salt in a large bowl. Whisk together eggs, milk, melted butter, and lemon zest; stir into dry ingredients just until moistened. Spoon into a lightly greased 12-cup muffin pan, filling two-thirds full. Bake at 350° for 25 to 30 minutes or until golden.

This is supposed to make a dozen....I actually got about 2 dozen, but I don't think I put enough batter in each cup as each were rather small in my opinion.

To give you an idea of Splenda v. sugar....Splenda does not rise like sugar. So the left is with sugar and much smoother than the right which is Splenda. In addition, I got DOUBLE the amount of muffins for the sugar ones with the same amount of batter and same size finished product. So beware of this as you experiment with Splenda.