Key Lime Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 222.7
- Total Fat: 10.5 g
- Cholesterol: 61.6 mg
- Sodium: 201.4 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 0.7 g
- Protein: 3.8 g
View full nutritional breakdown of Key Lime Muffins calories by ingredient
Introduction
A sour cream cake-like muffin, with a tender texture. Can add a little drizzle of lime-flavored icing for more zing and sweetness. To guard against spoiling, store them in a tightly sealed container in the freezer for a day or two. A sour cream cake-like muffin, with a tender texture. Can add a little drizzle of lime-flavored icing for more zing and sweetness. To guard against spoiling, store them in a tightly sealed container in the freezer for a day or two.Number of Servings: 12
Ingredients
-
2/3 Cup sugar
Grated zest and juice of 1 Mexican Lime or three Key Limes
2 Cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 Cup Light Sour Cream
2 Large eggs
1 teaspoon pure vanilla extract
1 stick butter, melted and cooled
Optional Icing (not listed in nutritional facts):
1 cup powdered sugar
2-3 tablespoons fresh lime juice
Directions
This recipe yields approximately 12 regular-sized muffins.
Center a rack in the oven and preheat to 4oo degrees F.
Butter or spray a muffin pan or use muffin cups. In a large bowl, rub the sugar and lime zest together with your fingers until the sugar is moist and the fragrance of lime strong. Whisk in flour, baking powder and salt. In a large glass measuring cup, whisk the sour cream, eggs, vanilla, lime juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with a rubber spatula, gently stir to blend. Do NOT over mix, batter will be lumpy. Divide evenly between 12 muffin cups.
Bake approximately 18 minutes, or until tops are golden and a thin knife inserted into the center or the muffins comes out clean. Transfer pan to a rack and cool for 5 minutes before removing and serving. If adding the icing, cool completely before drizzling over the muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user BRIBEE.
Center a rack in the oven and preheat to 4oo degrees F.
Butter or spray a muffin pan or use muffin cups. In a large bowl, rub the sugar and lime zest together with your fingers until the sugar is moist and the fragrance of lime strong. Whisk in flour, baking powder and salt. In a large glass measuring cup, whisk the sour cream, eggs, vanilla, lime juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with a rubber spatula, gently stir to blend. Do NOT over mix, batter will be lumpy. Divide evenly between 12 muffin cups.
Bake approximately 18 minutes, or until tops are golden and a thin knife inserted into the center or the muffins comes out clean. Transfer pan to a rack and cool for 5 minutes before removing and serving. If adding the icing, cool completely before drizzling over the muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user BRIBEE.