INGREDIENTS

• 1 cup flour
• 1 cup sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup butter
• 1/2 cup water
• 1/4 cup sour cream
• 1 whole egg
• 1 Tbsp fresh lemon zest
• 1 Tbsp fresh lemon juice

LEMON GLAZE

• 1 1/2 cups powdered sugar
• 1 tsp fresh lemon zest
• 1 Tbsp melted butter
• 2 Tbsp fresh lemon juice
• 2 Tbsp milk

INSTRUCTIONS

1. Spray mini muffin pans with non-stick spray; set aside. 
2. Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
3. Melt butter in a small saucepan over medium heat. Add water and bring to a boil. 
4. Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
5. Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
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