| |
| INGREDIENTS |
| 1¾ c |
flour |
| 4 tsp |
sugar |
| 2 tsp |
baking powder |
| ½ tsp |
salt (optional) |
¾ c
+ 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 a 12-cup muffin pan with nonstick cooking spray.
- In a large bowl, combine the flour, sugar, baking powder and salt.
- Mix the milk, lemon juice and lemon zest together.
- In a small bowl, combine the milk mixture, egg and butter. Pour over the flour mixture, stirring just until 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 is inserted in the center of a muffin and comes out dry.
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|
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| SERVING SUGGESTION |
SERVING SIZE:
1 muffin
NUMBER OF SERVINGS:
12
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| NUTRITION FACTS |
| |
| Calories |
91 |
|
| Total Fat |
2 g |
|
| Sodium |
185 mg |
|
| Total Carbohydrates |
15 g |
|
| Fiber |
0 g |
|
| Protein |
3 g |
|
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|
