Lemon/Lime Muffins
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Muffins:1 3/4 cup unbleached *Fl3/4 cup Granulated Sugar1 tsp Baking Powder3/4 tsp Baking Soda1/4 tsp Salt8 ounces Key Lime or Lemon Silk Soy Yogurt 1 egg or Egg Replacer for 1 egg 1/3 cup melted Butter1/4 cup Coconut1 TBSP Fresh Lemon Juice2 TBSP Grated Lemon Peel1/4 cup coconut or a few sliced almonds topped on each muffins once batter is placed in muffin panTopping for warm muffins: mix together and warm in microwave 30 seconds to make syrup. (Dissolve sugar)1/3cup Fresh Lemon Juice1/4 cup Granulated Sugar
Mix dry ingredients in bowl in separate bowl mix wet ingredients well. Set up muffin cups in muffin pan.
Mix wet and dry together until just moistened. Fill muffin cups or greased pans 2/3 full. top with few almonds or some coconut.
Bake 380 degrees 18 to 20 min until golden brown or muffins test done.
While muffins bake, make simple syrup. Mix sugar and lemon juice together microwave about 30 seconds until arm. Stir until sugar is dissolved.
Poke about 6 to 8 holes in each muffin and spoon one TBSP of simple sugar over each one.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PASTA3.
Mix wet and dry together until just moistened. Fill muffin cups or greased pans 2/3 full. top with few almonds or some coconut.
Bake 380 degrees 18 to 20 min until golden brown or muffins test done.
While muffins bake, make simple syrup. Mix sugar and lemon juice together microwave about 30 seconds until arm. Stir until sugar is dissolved.
Poke about 6 to 8 holes in each muffin and spoon one TBSP of simple sugar over each one.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PASTA3.
Nutritional Info Amount Per Serving
- Calories: 203.3
- Total Fat: 6.0 g
- Cholesterol: 13.4 mg
- Sodium: 215.4 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 0.8 g
- Protein: 2.9 g
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