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Glazed Lemon Pound Cake Muffins

Servings: Makes 12 muffins
Ingredients:
Muffins:
1/2 cup (1 stick/4 oz./113g) butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream

Glaze:
2 cups confectioners' sugar
3 tablespoons lemon juice

Instructions:
Preheat oven to 400 degrees F/200 degrees C. Grease or line 12 muffin cups with paper muffin or cupcake liners.

In a large mixing bowl, cream the butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt and baking soda; add to creamed mixture alternately with sour cream.

Fill prepared muffin cups three-fourths full. Bake in preheated oven for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over muffins. Serve warm.

Makes 12 muffins.

Date: May 11, 2007