Triple Lemon Muffins
Triple lemon muffins
(Published September 20, 2000 in the Fresno Bee)
Makes 12 muffins
syrup
3 tablespoons sugar
1/2 cup water
1 teaspoon grated lemon zest (yellow part of rind only)
3 tablespoons fresh lemon juice
batter
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 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
2 eggs
1 carton (8 ounce) 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 overmix. (Overmixing
will toughen the muffins.)
Spray 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 all running down the sides which it will
do.
Leave the muffins in the pan until cool or until all of the syrup has
been absorbed.
Nutritional information per muffin: 183 calories, 4 grams fat, 40
milligrams cholesterol, 89 milligrams sodium, 33 grams carbohydrate,
4 grams protein, 1 gram fiber.
List of Ingredients
Instructions
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