If you love lemon, this is the recipe for you! These Triple Lemon Muffins pack in a heap of citrusy lemon flavor.
3 tablespoons sugar
1/2 cup water
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
2 cups unbleached all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter, melted
1-1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 8-ounce carton low-fat lemon yogurt
Preheat the oven to 400 degrees. Combine the sugar, water, lemon rind and juice in a small saucepan and bring to a boil, stirring to dissolve sugar. Simmer for 4 minutes. Set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt and mix well. In a small bowl, combine the butter, lemon zest, lemon juice, eggs and lemon yogurt and mix well. Add the wet mixture to the dry mixture, and stir just until moistened. Do not over mix. (Over mixing will toughen the muffins.)
Coat 12 muffin-tin cups with cooking spray. Fill cups with batter. Sprinkle 1/4 teaspoon sugar on each muffin. Bake for about 17 minutes, or until golden brown.
Remove from the oven and spoon the lemon syrup over muffins while still warm. Spoon about 1 teaspoon syrup over each muffin; when you've done them all, start over. This will give the syrup a chance to be absorbed rather than run down the sides. Leave the muffins in the pan until cool or until all of the syrup has been absorbed.
Recipe makes 12 muffins.
Serving size: 1 muffin
Calories: 183; Total Fat: 4g; Cholesterol: >40mg; Sodium: 189mg; Carbohydrates: 33g; Fiber: 1g; Protein: 4g
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