Iced Lemon Almond Muffin Tops
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
For Muffin Tops:2 large Egg, fresh, whole, raw 8 tbsp Crisco Pure Vegetable Oil 1 cup Granulated Sugar 1 cup Sour Cream 1 serving Lemon juice - of half lemon, 1 Tablespoon (Atkins) 2 cup Flour - Gold medal all purpose flour 1 tsp Salt 1 tsp Baking Soda .5 tsp Baking Powder 1 cup, sliced Almonds -------For icing:1 serving Lemon juice - of half lemon, 1 Tablespoon (Atkins) 1 cup, unsifted Powdered Sugar 1 pat (1" sq, 1/3" high) Butter, salted
Preheat oven to 350 degrees. In a large bowl beat eggs. Add oil and sugar and blend until mixed well. Stir in sour cream and lemon juice. Sift together flour, salt, baking soda and baking powder and add to egg mixture. Stir in almonds and mix just until blended. Pour into greased mini-muffin pans. Bake until done throughout – approximately 8 - 10 minutes and test for doneness.
Mix icing ingredients and microwave until warm. Stir well to dissolve sugar. Top muffins with icing while still warm.
Serving Size: 30 tops
Number of Servings: 30
Recipe submitted by SparkPeople user ABUELADENISE.
Mix icing ingredients and microwave until warm. Stir well to dissolve sugar. Top muffins with icing while still warm.
Serving Size: 30 tops
Number of Servings: 30
Recipe submitted by SparkPeople user ABUELADENISE.
Nutritional Info Amount Per Serving
- Calories: 143.2
- Total Fat: 7.4 g
- Cholesterol: 16.2 mg
- Sodium: 137.4 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 0.7 g
- Protein: 2.2 g
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