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Lemon Muffin Recipe

40 Minutes
15 Min Prep
40 Min Cook
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
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12 servings
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
2 eggs
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
1
Heat oven to 350°F.
2
Combine first 5 ingredients in large bowl.
3
Whisk eggs in medium bowl until blended. Add remaining ingredients; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
4
Spoon batter into 12 paper-lined muffin cups.
5
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.
Kitchen Tips
Storage Know-How
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.
Special Extra
Stir 1 Tbsp. chopped fresh mint into the egg mixture before mixing with the flour mixture.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 125mg
5%
Total Carbohydrates 21g
8%
Dietary Fibers 0g
Sugars 9g
18%
Protein 3g
6%
Vitamin A
6%
Vitamin C
2%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* 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.
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