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Lemon Muffins
1 egg, beaten
1 TBS vegetable oil
1/2 C buttermilk
1 C all-purpose flour
2 TBS sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1 TBS grated lemon peel
Nonstick cooking spray
Preheat oven to 375-degrees F. Coat muffin tin with nonstick cooking spray, or use paper baking cups. In a medium-sized bowl, beat together egg, oil and buttermilk. Stir in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Bake until golden brown, about twenty to twenty-five minutes. Remove muffins from pan and serve.
Note: For more lemon flavor, increase quantity of grated lemon peel during recipe preparation.
Lemon Muffins are featured in the Recipes-on-a-Budget Cookbook.
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