攵女h上下耸动
For the Muffins
- 1 cup sourdough discard
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- ¼ cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½
teaspoon salt - 1 whole
lemon zest Zest of 1 lemon - ¼ cup
lemon juice
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Method
Preparation
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, mix together the sourdough discard, melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry 攵女h上下耸动 to the wet 攵女h上下耸动, mixing until just combined.
- Fill the muffin cups about 2/3 full with the batter.
Baking
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Glazing
- For the glaze, whisk together the powdered sugar and lemon juice until smooth, then drizzle on the cooled muffins.
攵女h上下耸动
Notes
These muffins are delightful served warm or at room temperature. You can enjoy them as a 攵女h上下耸动 treat, an afternoon snack, or even as a dessert. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.