1 cup all-purpose flour
1 tablespoon baking powder
12 eggs
1 1/2 cups white sugar
1 cup milk
1/3 cup all-purpose flour
1 tablespoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup butter or margarine
1 cup milk
1 egg
2 teaspoons lemon zest
1 teaspoon lemon zest
1/4 cup white sugar
1 cup chopped pecans
1 cup butter, melted
1/4 cup orange juice
2 tablespoons lemon juice
1 1/2 cups chopped almonds
Preheat oven to 375 degrees F (190 degrees C) Grease muffin cups or line with paper muffin liners.
In a large bowl, sift together the flour, baking powder, eggs, sugar, milk, flour, baking soda and baking powder. Stir in 1/3 cup powdered flour mixture. Fold in the butter or margarine, milk and egg until well blended. Stir in lemon zest, lemon zest and lemon zest. Spread batter into prepared muffin cups.
Bake in preheated oven for 10 to 12 minutes, or until a toothpick inserted into center of a muffin comes out clean. While muffins are baking, melt butter or margarine using a slotted spoon in 1/4 cup increments; eat at least 4 bites at a time until crisp and golden brown. Remove muffins from oven and sprinkle with chopped pecans.
While muffins are still in oven, beat butter or margarine, 1 cup at a time.
While muffins are in oven, stir together 1/4 cup granulated sugar, 1 cup chopped pecans, lemon juice and lemon juice. Pop muffins into greased paper liners.
When muffins are ready, pour orange juice, lemon juice and lemon juice mixture into muffin cups. Spoon orange mixture over muffins.
Bake in preheated oven for 15 minutes, or until muffins are golden brown and a toothpick inserted into center comes out clean. Serve warm.