Lemon Muffins

Ingredients:

3 sticks butter, softened

8 ounces cream cheese, softened

2 1/4 cups granulated sugar

5 eggs

3 tablespoons lemon juice

2 teaspoons lemon extract

1 1/2 teaspoons grated lemon peel

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Glaze:

2 1/2 cups confectioners sugar

1/3 cup milk

1 3/4 teaspoons lemon extract

Directions:

Preheat oven to 325 degrees. Using three 12-cup muffin pans, coat 28 cups with nonstick cooking spray and set aside.

With mixer on medium speed, beat butter, cream cheese and sugar in bowl until fluffy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice, extract and lemon peel.

On low speed, beat in flour, baking powder and salt. Fill each muffin cup with about 1/3 cup of batter for a total of 28 muffins.

Bake at 325 degrees for 23-25 minutes or until toothpick inserted in the center comes out clean. Cool in pans on wire rack for ten minutes. Remove muffins from pans to wire rack rack and cool completely.

Glaze: In medium-size bowl, blend confections sugar, milk and lemon extract until smooth. Dip top of each muffin in glaze; place on waxed paper to dry.