lemon slice muffins

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Nutritional Info
  • Servings Per Recipe: 9
  • 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

View full nutritional breakdown of lemon slice muffins calories by ingredient
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Introduction

this recipe is for a yummy lemon muffin. i recommend mixing it less rather than more, even if it is lumpy. they are simply delicious, and not overly sweet. they're perfect with a bit of strawberry jam. the lemon placed at the bottom of the muffin pan cooks with the sugar and diffused up the muffin as it bakes. yummmmmm! it's originally a William Sonoma recipe this recipe is for a yummy lemon muffin. i recommend mixing it less rather than more, even if it is lumpy. they are simply delicious, and not overly sweet. they're perfect with a bit of strawberry jam. the lemon placed at the bottom of the muffin pan cooks with the sugar and diffused up the muffin as it bakes. yummmmmm! it's originally a William Sonoma recipe
Number of Servings: 9

Ingredients

    3 lemons
    1tbs water
    about 1/2 cup sugar
    6 tablespoons unsalted butter, plus extra for greasing
    2 cups all purpose flour
    2 tbs bakiing powder
    1/2 tsp baking soda
    1/2 tsp salt
    2 eggs
    1 cup milk

Directions

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.

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