Lemon Pound Cake Muffins

My dad loved lemon; it was his favorite flavor, and we were always on a quest to find yummy lemon treats.

We never had a chance to share these muffins with him, but making them brings him to mind.

DD#1 whipped them up on a cold Sunday.  We tell her that if nursing-her dream job-doesn't work out, culinary school is the definite Plan B.

She made these with GF baking mix from King Arthur; substitute it for the flour and leavening if you're going gluten-free.

Delicate and delicious, these are perfect with a mug of steaming tea or coffee.

Enjoy,

Ginger

Lemon Pound Cake Muffins

(from Taste of Home)

Ingredients 
1/2 cup butter, softened

1 cup sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
or replace flour, salt, and soda with 1 3/4 cups King Arthur gluten-free baking mix
GLAZE:
2 cups confectioners' sugar
3 tablespoons lemon juice
Directions

In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in
the sour cream and extracts. Combine the flour, salt and baking
soda; add to creamed mixture just until moistened.

Fill greased or paper-lined muffin cups three-fourths full. Bake at
400° for 15-20 minutes or until a toothpick inserted near the
center comes out clean. Cool for 5 minutes before removing from pan
to a wire rack.

Combine the glaze ingredients; drizzle over muffins. Serve warm.
Yield: 1 dozen.