I conjure up a scene right now of my little picnic basket filled with these tasty, fresh, muffins and some fresh brewed Kona coffee as I walk barefoot on the warm sands of the beach soon to take refuge in the delight of my slice of heaven on earth. Watching surfers ready their boards, couples walking hand in hand on the early shore as the sun ascends to it's glorious morning brilliance simply to bring us life, light and warmth for this day....

….ahhhh, this is where my mind is as I watch the snowflakes flying past my window with 40 mile an hour wind gusts. Now, I love the snow mind you but the above mentioned scenario deserves a welcomed place in my thoughts for a while! So with that in mind, let's make some lemon muffins. I am also a die hard chocolate fan so for these muffins to appeal to me in this way....well...they must be VERY good!

Makes about a dozen muffins

Preheat your oven to 400 degrees

Melt ¼ cup of butter and cool

Sift or Mix together:
2 cups of all purpose flour
¼ cup white cane sugar
1 tablespoon of baking powder
½ teaspoon of salt (I use sea salt in all of my baking)

Add in:
Melted butter
1 beaten egg
1 cup of milk
And the grated rind of 1 fresh lemon

Remember to not over work your batter, muffins will be denser and tougher so to speak. Lumpy batter is how it should be, quickly and lightly mixed together. Pour your batter into a greased muffin pan or papered muffin cups 2/3 full and bake for about 20 minutes (remember oven times vary, so check at about 15 minutes)

When done, let muffins cool for about 5 minutes and top with lemon glaze.

To make glaze:
2 teaspoons of fresh lemon juice with 4 tablespoons of confectioners sugar.

Brush muffins with glaze or spoon a small amount on top of muffin and spread with rounded side of spoon or dip top of muffin in glaze and set upright. The heat of the muffin will melt the glaze further but as they cool, they will have a lovely and glossy finish.

Do enjoy, have a wonderful day and be happy and blessed!
Sue