Benjamin Prescott Inn

Jaffrey, New Hampshire

Specialty Recipe

My Own Personal Lemon-Lime Muffins

Recipe by Mimi Atwood, former innkeeper

Ingredients

1 cup butter, softened or melted

1-1/2 cups sugar

4 eggs

2 teaspoons lemon extract

2-1/2 cups flour

1-1/2 teaspoons baking powder

1 teaspoon salt

4-1/2 ounces lime juice

2 teaspoons lemon or lime peel, grated

8 ounces lime (or raspberry, strawberry, or blueberry) yogurt

Additional lime juice (2 ounces) and sugar

Preheat oven to 350 degrees. Place paper liners in 24 muffin cups. Cream butter and sugar together until smooth. Add eggs and beat well. Add lemon extract and mix well. Sift together flour, baking powder, and salt. Add this alternately with the lime juice, mixing thoroughly after each addition. Mix in grated peel, then fold in the yogurt.

Fill muffin cups about 3/4 full and bake at 350 degrees for about 15 minutes, checking for doneness by inserting a toothpick until it comes out clean. Cool for about 15 minutes, then dip in lime juice and then in granulated sugar.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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