Almond Muffins with Lemon Butter

Prep Time:

Cook time:

Serves:

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hoffman Estate in Grand Prairie, Texas in 1992.

Ingredients

 * 1¾ cup flour
 * ⅓ cup granulated sugar
 * 2½ teaspoons baking powder
 * ¼ teaspoon salt
 * 1 beaten egg
 * ¾ cup milk
 * ⅓ cup oil
 * 1 cup finely chopped peeled pear
 * ½ cup chopped almonds toasted
 * Lemon Butter:
 * ½ cup butter
 * 1 tablespoon powdered sugar
 * 1 teaspoon lemon juice
 * ½ teaspoon finely shredded lemon peel

Directions

 * 1) Mix dry ingredients then make a well in center.
 * 2) In separate bowl mix egg, milk and oil then add all to well in dry mixture.
 * 3) Stir just until moistened. Batter will be lumpy.
 * 4) Carefully fold in pear and half of the almonds.
 * 5) Spoon batter into prepared muffin cups filling each ⅔ full.
 * 6) Sprinkle remaining nuts on top then bake at 400 for 25 minutes.
 * 7) Remove from cups and cool slightly.
 * 8) Serve warm with lemon butter.
 * 9) To make lemon butter beat butter, sugar and lemon juice with electric mixer on medium speed until light and fluffy.
 * 10) Stir in lemon peel and allow to stand 1 hour to develop flavors.

Contributed by:

 * Catsrecipes Y-Group