Lemon Muffins.
Ingredients.
1 cup vegetable shortening
1 cup sugar
4 teaspoons yogourt
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup fresh lemon juice, 3 to 4 lemons
2 teaspoons grated lemon zest
Preparation.
Cream shortening and sugar until light and fluffy; add yogourt, beating well.
Combine flour, baking powder, and salt; add to creamed mixture alternately with lemon juice, beating well after each addition.
End with dry ingredients. Stir in lemon zest. Fill greased muffin cups about three-quarters full. Bake lemon muffins at 375° for 20 to 25 minutes, until done. Makes about 15 lemon muffins.