• Preheat oven to 325°F (convection) or 350° F (static).
• Butter (or use vegan butter) 48 mini muffin cups. I like to dip a paper towel into a butter tub and then swirl it around each muffin cup to fully coat the cups for easy release of the baked muffins. Or line with mini muffin papers.
• Measure and mix together the milk and lemon juice and set aside. The milk will begin to curdle while you prepare the rest of the batter.
• In a large mixing bowl, whip butter and sugar at medium-high speed for 6-8 minutes, until very light and fluffy. Add the eggs, one at a time, mixing in between each egg addition. Add vanilla with last egg ingredient.
• Whisk together gfJules® Flour, baking powder and salt in a separate bowl.
• Slowly stir in the whisked dry ingredients, alternating with the milk mixture and stirring until fully integrated. Fold lemon zest in last.
• Scoop batter into prepared pans with a spoon or small cookie scoop, filling only 3/4 full. If you're like me and you wind up with more batter than you have pans, it is ok to wait until the first batch is baked and then re-use the pans because each round of pans will only need to bake for 10 minutes.
• Bake until a toothpick in the centers comes out with only a few moist crumbs — approximately 10 minutes. The edges of the lemon bites will become lightly browned as well.
• Remove lemon bites to cool on a wire rack.
• When completely cooled, glaze following the directions below.

Lemon Glaze

• To make the glaze, melt butter and whisk together confectioners’ sugar and lemon juice.Transfer to a wide-mouth bowl and dredge each lemon bite through the glaze (either the bottom or the top) then sprinkle with lemon zest. Put bites aside to allow time for the glaze to set before serving.