Lemon Muffins
- Number of Servings: 20
Ingredients
1 cup Sugar1 cup Splenda3 cups Flour all-purpose1/3 cup Cornstrach(80 grams)1/2 tsp Baking soda1/8 tsp Salt4 Eggs beaten (large)1 cup Sour cream (low fat)4 tbsp Lemon peel grated from 3 lemons 1/4 cup Lemon juice1/2 cup Butter ( melted) For dipping muffins 3/4 cup Lemon juice1 tbsp Lemon Peel grated2 tbsp Icing sugar1 tsp Splenda
1. Mix all dry ingredients in a large bowl.
2. Mix wet ingredients in an other bowl beat well
3. Combine all ingredients, stir lightly
4. Spray muffins tins, pour mixture into it
5. Bake at 350 F degrees, for 25 minutes or until
done, check with skewer.
6. Cool to luke warm, dip in lemon syrup top first.
Makes 20 regular size muffins, freeze well.
Number of Servings: 20
Recipe submitted by SparkPeople user AURORA10.
2. Mix wet ingredients in an other bowl beat well
3. Combine all ingredients, stir lightly
4. Spray muffins tins, pour mixture into it
5. Bake at 350 F degrees, for 25 minutes or until
done, check with skewer.
6. Cool to luke warm, dip in lemon syrup top first.
Makes 20 regular size muffins, freeze well.
Number of Servings: 20
Recipe submitted by SparkPeople user AURORA10.
Nutritional Info Amount Per Serving
- Calories: 214.7
- Total Fat: 8.2 g
- Cholesterol: 61.9 mg
- Sodium: 103.4 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 0.7 g
- Protein: 3.7 g
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