lemon slice muffins
- Number of Servings: 9
Ingredients
3 lemons 1tbs water about 1/2 cup sugar6 tablespoons unsalted butter, plus extra for greasing2 cups all purpose flour2 tbs bakiing powder1/2 tsp baking soda1/2 tsp salt 2 eggs1 cup milk
preheat oven to 400 degrees.
grate lemon zest from 3 lemons. set lemons aside. combine zest with 1 tbs water and 1/4 cup sugar in a small saucepan. stir over medium heat for 2 minutes, until sugar dissolves. add butter and stir till melted, about one minute longer. set aside.
Remove and discard all remaining peel from lemons. cut lemons crosswise in slices about 1/4" thick; discard seeds. cut as many slices for muffins to be made. (9-12)
put 1 tsp of sugar in the bottom of each muffin cup and place lemon on top.
in a bowl, stir flour, b. powder, b. soda and salt together, set aside. in another bowl, whisk together eggs, milk and reserved lemon mixture until smooth. add combined dry ingredients and stir until blended.
spoon the batter into prepared muffin pans, filling each about 3/4 way full. bake until a toothpick inserted into the center comes out clean, 15-20 min. immediately invert pans onto wire rack. let cool in pan for 3-5 minuted, then lift away; the muffins should fall out, if they resist, nudge them with a knife.
Number of Servings: 9
Recipe submitted by SparkPeople user KRISTIANNBOOS.
grate lemon zest from 3 lemons. set lemons aside. combine zest with 1 tbs water and 1/4 cup sugar in a small saucepan. stir over medium heat for 2 minutes, until sugar dissolves. add butter and stir till melted, about one minute longer. set aside.
Remove and discard all remaining peel from lemons. cut lemons crosswise in slices about 1/4" thick; discard seeds. cut as many slices for muffins to be made. (9-12)
put 1 tsp of sugar in the bottom of each muffin cup and place lemon on top.
in a bowl, stir flour, b. powder, b. soda and salt together, set aside. in another bowl, whisk together eggs, milk and reserved lemon mixture until smooth. add combined dry ingredients and stir until blended.
spoon the batter into prepared muffin pans, filling each about 3/4 way full. bake until a toothpick inserted into the center comes out clean, 15-20 min. immediately invert pans onto wire rack. let cool in pan for 3-5 minuted, then lift away; the muffins should fall out, if they resist, nudge them with a knife.
Number of Servings: 9
Recipe submitted by SparkPeople user KRISTIANNBOOS.
Nutritional Info Amount Per Serving
- Calories: 245.3
- Total Fat: 9.4 g
- Cholesterol: 69.3 mg
- Sodium: 405.6 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 1.9 g
- Protein: 5.5 g
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