Lemon Crumb Muffins

• 1 14 cups pastry flour
• 1 14 cups sugar
• 13 cup softened butter
• 34 teaspoon salt
• 4 cups sugar
• 34 teaspoon baking soda
• 6 cups flour (They use Softex Pastry Flour)
• 2 cups butter, melted
• 8 eggs
• 2 cups sour cream
• 2 tablespoons lemon juice
• 5 lemons
• 12 cup sugar
• 13 cup lemon juice

1. Preheat oven to 350 degrees.
2. To make the batter, sift all the dry ingredients together.
3. Grate the rind of 5 lemons, set the lemons aside.
4. Whisk eggs and add sour cream, butter, lemon juice; whisk until smooth.
5. Fold in the lemon rind.
6. Fold all dry ingredients into the egg mixture.
7. Blend well.
8. Spray muffin tins and fill with batter.
9. To make the streusel, sift sugar and flour together.
10. Add butter.
11. Work into dry ingredients until crumbly.
12. Yield is 2 1/2 cups.
13. Top each muffin with 1 Tablespoon of streusel and bake for 18-20 minutes.
14. Meanwhile make the lemon glaze by stirring together the sugar and juice until all of the sugar is dissolved.
15. When the muffins come out of the oven, immediately poke each several times with a toothpick.
16. Drizzle the top of each muffin with a scant 1/2 teaspoons of the lemon glaze.
17. ***Batter can be kept up to 1 week in the refrigerator.

pastry flour, sugar, butter, salt, sugar, baking soda, flour, butter, eggs, sour cream, lemon juice, lemons, sugar, lemon juice

Taken from www.food.com/recipe/lemon-crumb-muffins-185836 (may not work)