|2 c. Butter (melted)||4 c Sugar|
|2 c. Sour Cream||6 c. flour (we use Softex Pastry Flour)|
|8 Eggs||¾ t. Baking Soda|
|2 T. Lemon Juice||¾ t. Salt|
|5 Fresh Lemons||Cooking spray|
1 ¼ c. Sugar
1 ¼ c. Flour
1/3 c. Softened Butter
Sift sugar and flour together. Add butter. Work into dry ingredients until crumbly. Yields 2 ½ Cups.
½ c. Sugar 1/3 c. Lemon Juice
Stir together until all of the sugar is dissolved.
Preheat oven to 350 degrees. Sift dry ingredients together in a medium bowl. Grate rinds of lemons and set aside. In a separate bowl, whisk eggs, then add sour cream, butter, and lemon juice. Continue to whisk until smooth. Fold lemon rinds into egg mixture. Fold all dry ingredients into egg mixture. Blend well. Spray muffin tins and fill with batter. Top each muffin with 1 tablespoon streusel and bake for 18 to 20 minutes. Remove muffins from oven and immediately poke each several times with a toothpick. Drizzle top of each muffin with a scant ½ tsp. lemon glaze.
Yield: 24-30 muffins ***Note: Batter can be kept up to 1 week in the refrigerator.