By Chris Ross
Nancy Parker enjoyed the lemon muffins featured during "lemon month" at Souplantation, and asked us for the recipe. Souplantation, always generous with its recipes, was happy to comply.
TANGY LEMON MUFFINS
3 cups white flour
1/2 cup wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
7 1/4 fluid ounces buttermilk
5 1/2 fluid ounces frozen lemonade concentrate
4 1/2 fluid ounces canola oil
6 tablespoons instant lemon pudding mix
5 1/2 tablespoons fresh lemon juice
2 3/4 teaspoon lemon flavored extract
1 teaspoon grated or finely diced lemon zest
3/4 cup white sugar
1/4 cup water
Yields approximately 2 dozen muffins
Combine dry mix ingredients in a bowl, and mix until thoroughly combined.
Combine wet mix ingredients in a large mixing bowl. Beat wet mix to dissolve the sugar.
Combine the wet mix and dry mix in a mixing bowl. Mix until thoroughly combined. Do not overmix.
Spray muffin pan with quick-release spray. Scoop muffins into muffin pan with 2-ounce scoop. Sprinkle powdered sugar on top. Bake at 325 degrees for approximately 15 minutes.
Chris Ross writes for The San Diego Union Tribune.