Tasty Tuesday

A new idea...tasty tuesday, sharing one or more of my favorite recipes each week. As long as the Lord allows me the time, here they shall be.

             Emma, my dear 13 year old is chef of the day today and has made us one of our very favorite recipes for breakfast. Lemon Tea Muffins. They are delightful with a cup of tea, and also delightful without the tea.

Lemon Tea Muffins

4 cups flour (we use 1/2 whole wheat, typically)

2 cups sugar (we use turbinado, sucanat or evaporated cane)

1 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

1 cup buttermilk (we use our raw milk)

1/4 cup lemon juice

1 tsp grated lemon peel, optional

1 tsp lemon extract

1 cup chopped walnuts or pecans

4 eggs

1 cup oil

TOPPING:

1/2 cup sugar

1/4 cup flour

2 tbsp butter

Directions:

Combine dry ingredients and nuts. Then add wet ingredients, mix just until all is moistened. Put into 36 greased or paper lined muffin tins. Mix topping by combining sugar and flour and cutting in butter, until it resembles course crumbs. Sprinkle on the muffins. Bake at 400 for 12-15 minutes. These freeze well.

Enjoy!