for the muffins:
2 c all-purpose flour
1 and 1/2 tsp baking powder
1/4 tsp baking soda
1 c granulated sugar
1/2 tsp salt
1 c buttermilk
1 tsp vanilla extract
1/4 c vegetable
1 large egg
2 tsp lemon zest
for the glaze:
1 c powdered sugar
3 tsp lemon juice
1 tsp lemon zest
Preheat oven to 400 degrees F.
Grease the muffin cups.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt and sugar. Whisk in the lemon zest. Set aside.
In a mixing bowl, whisk together buttermilk, vanilla, egg and oil.
Add the wet ingredients to the dry ingredients and stir until combined. DO NOT overmix. Batter will be slightly lumpy.
Scoop the batter into the prepared muffin pan.
Bake for 5 minutes at 400 degrees F. lower the temperature to 375 degrees and bake for 15 more minutes, or until the toothpick inserted into muffin comes out clean and the tops are golden.
Cool muffins completely before glazing.
to make the glaze:
Sift the powdered sugar into a medium mixing bowl.
Add lemon juice and zest whisk until smooth and thick. The glaze should be slightly runny.
Glaze muffins by dipping the tops into the glaze. Let them set and dip again.
It’s a great day at the Cottage!