Cornmeal Lemon Muffins

More sharing options

Share on Twitter

4 of 5 (1)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 202.1

Total Fat: 10.0 g
Cholesterol: 18.5 mg
Sodium: 28.8 mg
Total Carbs: 25.2 g
Dietary Fiber: 0.8 g
Protein: 3.2 g

View full nutritional breakdown of Cornmeal Lemon Muffins calories by ingredient

Introduction

Tuck a sliver of apricot into each muffin before baking to give extra flavour Tuck a sliver of apricot into each muffin before baking to give extra flavour

Minutes to Prepare: 10

Minutes to Cook: 15

Number of Servings: 12

Ingredients

1 egg

1/2 cup canola oil

1/2 cup sugar

1 cup buttermilk

1/2 tsp vanilla

1/2 cup yellow cornmeal

1 1/2 cups flour

1/2 tsp salt

1/2 tsp baking soda

1 tsp baking powder

grated rind of one lemon

3 apricots, cut into 4 slivers each (optional)

Directions

Preheat oven to 400 F.
Beat the eggs, oil and sugar together, then beat in the buttermilk and vanilla.
Add the rest of the ingredients and mix just lightly, do not over mix.
Spoon into a muffin pan (recommend silicone pan which does not require oiling) and tuck a sliver of apricot into each muffin if desired.
Bake 15 minutes at 375 F using a convection oven. May take 5 more minutes in a regular oven.

Number of Servings: 12

Recipe submitted by SparkPeople user HOLDINGON2.