Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 116.5
- Total Fat: 1.9 g
- Cholesterol: 9.2 mg
- Sodium: 103.0 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 1.4 g
- Protein: 3.1 g
View full nutritional breakdown of Lemon Muffins with lemony middle calories by ingredient
Lemon Muffins with lemony middle
Submitted by: VINNY4
Introduction
From the biggest loser recipe bank. A modified version with lemon curd middle. From the biggest loser recipe bank. A modified version with lemon curd middle.Number of Servings: 12
Ingredients
-
Lemon curd 70g
Whole Wheat Flour 200g
Bicarbonate Of Soda 1/4 tsp
Baking Powder 1/4 tsp
Salt, 1/4 tsp
Homemade Natural Yogurt 135g
3 Egg whites large
Honey 100g
Vanilla Extract, 1 tsp (remove)
lemon extract, 1 tsp (+1 tsp extra for topping)
Lemon Peel, 1 tbsp
Poppy seed, 2 tsp
50g Icing Sugar
15g Flora Buttery
Directions
Preheat the oven to 180oC
Coat 12 small muffin cases with low fat butter spray.
Sift the dry ingredients (except poppy seeds) into a large bowl.
In a seperate bowl combine the the yoghurt, egg whites, honey, vanilla extract & lemon extract until well mixed.Gently stir in the lemon peel and poppy seeds.
Stir the wet into the dry until just combined.
Fill each muffin case to 1/3 then place 3/4 tsp lemon curd into the centre of each muffin. Then fill case up to 2/3 full with muffin mix to cover curd.
Bake for about 25 minutes until skewer comes out clean.
When the muffins have cooled mix the icing sugar, 1 tsp lemon extract and butter in a small bowl (add a little water if needed). Apply the butter-cream icing to the top of the muffins and allow to 'set'.
Number of Servings: 12
Recipe submitted by SparkPeople user VINNY4.
Coat 12 small muffin cases with low fat butter spray.
Sift the dry ingredients (except poppy seeds) into a large bowl.
In a seperate bowl combine the the yoghurt, egg whites, honey, vanilla extract & lemon extract until well mixed.Gently stir in the lemon peel and poppy seeds.
Stir the wet into the dry until just combined.
Fill each muffin case to 1/3 then place 3/4 tsp lemon curd into the centre of each muffin. Then fill case up to 2/3 full with muffin mix to cover curd.
Bake for about 25 minutes until skewer comes out clean.
When the muffins have cooled mix the icing sugar, 1 tsp lemon extract and butter in a small bowl (add a little water if needed). Apply the butter-cream icing to the top of the muffins and allow to 'set'.
Number of Servings: 12
Recipe submitted by SparkPeople user VINNY4.
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