Barbara’s Puffins

With 5 siblings I am always traveling for holidays, wedding and baby showers and pot lucks, family reunions and so on. Of course you always have to bring food and getting it there in good shape is sometimes a challenge, so I came up with a very delicious and portable desert that I call a Puffin (pie in a muffin).

This makes its own crust and filling, is very portable and you can add fruit before cooking if you like or on top after baking. Sometimes I even add whipped cream on the berries after cooking to really make a beautiful desert. They make a good snack or breakfast item. They are light, lemony and delicious. My family and friends don’t know how easy they are to make and request them every time.
Submitted by: Barbara S Jones

Ingredients:

• 1 can sweetened condensed milk
• 1/2 cup self-rising flour, 2 eggs
• 1/2 cup fresh lemon juice, zest of one lemon
• 1/4 cup melted unsalted butter (half a stick)
• 1 teaspoon vanilla
• powdered sugar for dusting the tops after cooked and cooled.
• (optional add 1 cup of blueberries )

Directions:

• Combine condensed milk, lemon juice , lemon zest, melted butter, vanilla, beaten eggs. Add flour and mix until smooth.
• Slightly oil a regular size muffin pan (I use a silicone one but metal is fine).
• Pour mixture into muffin cups until 2/3 full.
• Bake at 350 degrees for 22-25 minutes until slightly golden and they do not jiggle.
• Let cool for 10 minutes before removing from pan. Remove from pan and let them cool completely then dust with powdered sugar. (If they sink in the middle when cooled that is normal)