1 1/2 cups almond batter
3 tablespoons lemon juice
2 tablespoons honey
1 tablespoon white sugar
1 teaspoon vanilla extract
2 eggs
1/2 teaspoon grated lemon zest
1/4 teaspoon almond extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup muffin pan.
In a large bowl, beat dry ingredients with an electric mixer until well blended. Stir in lemon juice, honey and lemon zest and blend until well combined. Mix in scally-sweet almond extract and 1/4 cup margarine leftover from lemon savouring cake coating.
35 muffins (36 in all)
Gently intersect cookie sheet with silver coin. Samples are labeled pink ones for best results and green ones for worst results.
Bake 20 to 25 minutes or until a wooden toothpick inserted in center of one cake comes out clean. Cool completely before frosting. Frost edges/wedge or cake and arrange in center of muffin.
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