Dear Ones,

Yes, you have a foodie for a minister. It could be worse. I promise you.

Every year at the head of our late fall and early winter holidays, I offer you a Fellowship-tested recipe for your files and festive tables. On many Belonging and all-day workshop Saturday mornings, these muffins (in their “mini” form, though they're are just as good as regular size muffins) appear on the morning treats table next to the coffee and tea. They are easy to make and always received with wonder—not too sweet, wonderfully lemony with a “streusel” topping that is really only a simple sprinkling of sugar before baking. An easy fix on lazy post-holiday frenzy mornings.

Sour Cream Lemon Streusel Muffins

Makes 24 mini-muffins, 12 regular-size muffins or 6 giant-size muffins.

  • 2 c. all-purpose flour
  • 1/2 c. sugar
  • 1 Tbsp. baking powder
  • 1 tsp. grated lemon peel
  • 1/2 tsp. salt
  • 1 c. walnuts, chopped
  • 1/2 c. sour cream
  • 1/2 c. milk
  • 1/2 c. butter, melted
  • 1 egg, beaten
  • 1 Tbsp. sugar (for muffin tops)
  1. Preheat oven to 400 degrees. Grease or paper-line 12 (2 1/2 inch) muffin cups. In large bowl, combine flour, 1/2 cup sugar, baking powder, lemon peel, salt and walnuts.
  2. In small bowl, combine sour cream, milk, butter and egg until blended. Stir into flour mixture just until moistened. Spoon into muffin cups. Sprinkle remaining 1 tablespoon sugar over tops.
  3. Bake 15 to 20 minutes for regular-size muffins, 20 to 25 minutes for giant-size muffins or until wooden pick inserted in center comes out clean. Remove from pan. Cool on wire rack.

I wish you all the best this holiday season: warmth, love, beauty, deliciousness, reunion, company, discovery, memories and hope. May the year 2016 bring you blessings beyond your wildest imagination. May you notice them. May you savor them. The muffins too.

Love, and see you in the candlelight,

MARGIE

. Preheat oven to 400 degrees. Grease or paper-line 12 (2 1/2 inch) muffin cups. In large bowl, combine flour, 1/2 cup sugar, baking powder, lemon peel, salt and walnuts.

2. In small bowl, combine sour cream, milk, butter and egg until blended. Stir into flour mixture just until moistened. Spoon into muffin cups. Sprinkle remaining 1 tablespoon sugar over tops.

3. Bake 15 to 20 minutes for regular-size muffins, 20 to 25 minutes for giant-size muffins or until wooden pick inserted in center comes out clean. Remove from pan. Cool on wire rack.