A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Lemon Pecan Muffins
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- #124324
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup butter, room temperature
1/2 cup sugar
2 eggs, separated
1/4 teaspoon lemon extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup freshly squeezed lemon juice
2 teaspoons lemon rind, grated or finely minced
1/2 cup pecans, coarsely chopped
directions
Cream butter and sugar together until fluffy. Beat in egg yolks, one at a time. Add lemon extract.
Sift flour with baking powder and salt. Alternate adding dry ingredients and lemon juice to egg mixture, stirring well after each addition.
Beat egg whites until stiff and fold into batter along with the lemon rind and pecans. Do not over mix.
Spoon batter into buttered muffin tins (3/4 full) and bake at 375 degrees F. for 20 minutes.
added by
diamondgirl
nutrition data
Nutritional data has not been calculated yet.
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