These are super yummy and I think would be especially fun if baked in those tiny muffin pans, that makes bite-size muffins, but you'd probably want to cook it for less time.
Muffins:
1/2 c. sugar
1 tbsp lemon juice
1/4 c. softened butter
1 egg.
3/4 c. plus 1 tbsp flour
3/4 tsp baking powder
1/4 tsp salt
1/4 c. milk
1/2 tsp lemon zest
Syrup:
1/4 c. sugar
2 tbsp. lemon juice
Cream together the first four ingredients. Sift flour, baking powder and salt together. Alternate adding the dry ingredients and the milk, adding it to the creamed mixture. Stir in lemon zest. Spoon into paper-lined muffin tins (2/3 full) or into a loaf pan.
Bake muffins at 325 for 10-15 minutes, or bake loaf at same temp for 30 minutes or until golden brown.
Just before they come out of the oven, make the syrup. Heat it on low in a sauce pan, until the sugar is dissolved. Polk holes in muffins or loaf with a toothpick and drizzle syrup over them. Let them cool a few minutes to let the syrup set up.
*I got this from the World Wide Ward Cookbook. Mine did not turn out anything like they are pictured, for those of you who have that book, but they are still so yummy!
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