Make the morning memorable with this delicious Lemon Muffin Recipe. This sweet and citrusy Lemon Muffin Recipe is a delightful morning option.
What You Need
Original recipe yields 12 servings
1-1/2 cups flour
1/2 cup sugar
1-1/4 tsp. CALUMET Baking Powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup butter, melted
2 Tbsp. fresh lemon juice
1 Tbsp. lemon zest
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Let's Make It
Heat oven to 350°F.
Combine first 5 ingredients in large bowl.
Whisk eggs in medium bowl until blended. Add remaining ingredients; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
Spoon batter into 12 paper-lined muffin cups.
Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.
Place any leftover muffins in freezerweight resealable plastic bag; press bag to remove excess air, then seal bag. Freeze up to 6 months. Thaw at room temperature before serving. If desired, microwave muffins on HIGH 5 to 10 sec. or just until warmed before serving.
Stir 1 Tbsp. chopped fresh mint into the egg mixture before mixing with the flour mixture.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.