LEMON MUFFINS

These are to die for!!!

2 1/2 C flour
2 t baking powder

1 1/4 C sugar

8 oz sour cream

1/2 C melted butter

1 T lemon zest

1/4 C fresh lemon juice

2 large beaten eggs

Preheat oven to 400°. Combine flour with 1 C sugar. Make a well. Stir together sour cream, butter, zest, juice and eggs. Spoon batter into lightly greased muffin tins 3/4 full. Sprinkle remaining 1/4 C sugar over batter. Bake for 16-18 minutes or until golden and wooden toothpick inserted in center comes out clean. Cool in pans for a few minutes.

Serve with strawberry or raspberry jam, jelly or preserves.