Lemon/Lime Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Lemon/Lime Muffins calories by ingredient


Introduction

I love using the egg replacer in this recipe. The muffins turn out nice a fluffy. I love using the egg replacer in this recipe. The muffins turn out nice a fluffy.
Number of Servings: 12

Ingredients

    Muffins:
    1 3/4 cup unbleached *Fl
    3/4 cup Granulated Sugar
    1 tsp Baking Powder
    3/4 tsp Baking Soda
    1/4 tsp Salt
    8 ounces Key Lime or Lemon Silk Soy Yogurt
    1 egg or Egg Replacer for 1 egg
    1/3 cup melted Butter
    1/4 cup Coconut
    1 TBSP Fresh Lemon Juice
    2 TBSP Grated Lemon Peel
    1/4 cup coconut or a few sliced almonds topped on each muffins once batter is placed in muffin pan
    Topping for warm muffins: mix together and warm in microwave 30 seconds to make syrup. (Dissolve sugar)
    1/3cup Fresh Lemon Juice
    1/4 cup Granulated Sugar

Directions

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.