Lemony Sour Cream Muffins

Serves 12
2 c. flour
2/3 c. sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 lemon, zested and juiced
3/4 c. sour cream
2 large eggs
1 tsp. vanilla extract
1/8 tsp. lemon extract
1 stick unsalted butter

Whisk the dry ingredients, including the lemon zest together in a large bowl. In another bowl, whisk the remaining ingredients, including the lemon juice. Pour the wet ingredients over the dry. Gently but quickly, stir everything together. Don't worry if you have a few lumps. Spoon batter into paper-lined muffin tins. Bake 18-20 minutes until golden. Cool 5 minutes before unmolding.

Edna Patterson - Woodstock, VA