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| INGREDIENTS |
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1 3/4 cup
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flour
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4 tsp
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sugar
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2 tsp
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baking powder
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1/2 tsp
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salt
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3/4 cup + 2 tbsp
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fat free milk
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2 tbsp
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fresh lemon juice
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2 tsp
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lemon zest
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1
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large egg
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4 tsp
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unsalted butter
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| RECIPE |
- Preheat oven to 400 degrees F. Spray two-12 cup muffin pans with nonstick cooking spray or line each cup with cupcake liner.
- 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 2/3 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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| SERVING SUGGESTION |
SERVING SIZE:
1 muffin
NUMBER OF SERVINGS:
12
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| NUTRITION FACTS |
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| Calories |
91 |
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| Total Fat |
2 g |
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| Sodium |
185 mg |
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| Total Carbohydrates |
15 g |
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| Fiber |
0 g |
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| Protein |
3 g |
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