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Lemon Thyme Muffins
Ingredients:
- 1½ cups unbleached flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- sprinkling of millet
- 2 tablespoons finely minced lemon thyme
- ¾ cup milk
- 1 teaspoon finely grated lemon zest
- ½ cup unsalted butter, softened
- 1/2 cup plus 2 tablespoons sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 tablespoons lemon juice
Directions:
Grease a muffin tin. Preheat the oven to 350°F.
In a small bowl, combine the flour, baking powder, millet, and salt and set aside.
In a measuring cup, add milk and lemon zest, and then most of the thyme (holding back a tsp). In another bowl, mix butter and 1/2 cup of sugar. Add the eggs, one at a time. Beat the batter until it is light and fluffy, then add vanilla.
Gradually combine the dry ingredients and milk mixture into the butter/sugar bowl, making sure the batter is well blended. Spoon the batter evenly into the cups of the pan.
Bake for 25 minutes, or until the tops are just starting to turn golden brown and a tester comes out clean. Meanwhile, combine the remaining 2 tablespoons sugar with the lemon juice and the remaining thyme and stir well to dissolve the sugar. When muffins are done, remove the pan from the oven and brush them with the lemon glaze. Let the cupcakes cool in the pan for 5 minutes, then remove them to cool on a rack.
from: justapinch.com (adapted from Lemon Thyme Cupcakes recipe)