| |
| INGREDIENTS |
| 1¾ |
cups flour |
| 4 tsp. |
sugar |
| 2 tsp. |
baking powder |
| ½ tsp. |
salt (optional) |
| ¾ cup
plus 2 tbsp. |
fat free milk |
| 2 tbsp. |
fresh lemon juice |
| 2 tsp. |
lemon zest |
| 1 |
large egg |
| 4 tsp. |
unsalted butter |
|
|
|
| RECIPE |
- Preheat oven to 400°F. Spray two-12 cup muffin pans with nonstick cooking spray.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- In a small bowl, mix the milk, lemon juice, and lemon zest together.
- Combine the milk mixture, egg, and butter. Pour into the flour mixture, stirring until just blended.
- Fill the muffin tins ⅔ full, being careful not to drip the batter on the edge of the muffin tins.
- Bake for about 25 minutes. The muffins are done when a knife inserted in the center of a muffin comes out dry.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 muffin
NUMBER OF SERVINGS:
12
|
|
|
| NUTRITION FACTS |
| |
| Calories |
91 |
|
| Total Fat |
2 g |
|
| Sodium |
185 mg |
|
| Total Carbohydrates |
15 g |
|
| Fiber |
0 g |
|
| Protein |
3 g |
|
|
|
