Mystery Muffins
2 cups flour
1 T baking powder
1 tsp salt
1/4 cup mayonnaise
1 cup milk
1 T sugar
Preheat oven to 375. Sift together the flour, baking powder and slat. Add the mayo, milk and sugar, then mix until smooth. Scoop a small amount of batter into each of 12 greased muffin tins, filling them about 1/2 to 2/3 full. Bake for 18 to 20 minutes.

Brown Sugar and Sour Cream Butter
1/4 cup sour cream
1/2 cup butter, softened
1 T brown sugar
Mix well and serve with Mystery Muffins

Lemon Cookies
1 3/4 c flour
1/2 t baking soda
1/4 t salt
1/2 c unsalted butter
3/4 c sugar
1 large egg
Zest of one medium lemon
1 T lemon juice
1 1/2 t lemon extract
2-3 drops yellow food coloring
In a large bowl, mix together flour, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar for 1 to 2 minutes, or until well combined. Add the egg and mix until fully combined. Mix in the lemon zest, lemon juice, extract and food coloring until fully combined. Add the dry ingredients and mix until just combined. Cover tightly and transfer to the refrigerator to chill for at least 30 minutes. Preheat the oven to 350. Line two large baking sheets with parchment paper. Remove the cookie dough from the frig. Scoop onto sheets with 1/2 T cookie scoop. Bake for 10-12 minutes or until the tops of the cookies are set. Remove from oven and cool on baking sheets for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely