Makes 12 muffins
Lemon syrup
- ¼ cup sugar
- ¼ cup lemon juice
- 1 tablespoon water
- To make Lemon syrup, in a small saucepan stir together the sugar, lemon juice and water over medium heat until the sugar dissolves and the mixture boils.
- Simmer until the mixture reduces to almost half.
- Set aside
The batter
- ½ cup butter or margarine, softened
- ½ cup sugar
- 1 teaspoon grated lemon peel
- ½ teaspoon vanilla extract
- 2 eggs, room temperature
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup finely ground almonds
- ½ cup pine colada yogurt
- ½ cup well-drained crushed pineapple
- ¼ cup brown sugar, packed
- Preheat the oven at 350F (180C) ; grease an lightly flour 12 muffin cups.
- In a large bowl, cream together the butter and ½ cup of sugar until fluffy ; beat in lemon peel and vanilla.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, combine the flour, baking powder, baking soda, salt and ½ cup of almonds.
- Add the dry ingredients to the butter mixture alternately with the yogurt, beating well after each addition.
- Fill each muffin cup two-third full ; poke 1 teaspoon pineapple into the center of the muffin batter, and sprinkle the remiander on top of each muffin.
- Mix the remaining ¼ cup of almonds and the brown sugar, and sprinkle over the muffins.
- Bake in the 350F (180C) oven for 25 minutes.
- Using a fork, pierce the top surface of the muffins and slowly spoon the Lemon syrup over the hot muffins ; cool on a rack.
BON APPÉTIT
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