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Lemon Slice Muffins

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Submitted by longbear

YIELD

1 dozen

PREP

30 min

COOK

20 min

READY

50 min

Ingredients

3 3
EACH EACH LEMONS
1 15
TABLESPOON ML WATER
½ 118
CUP ML SUGAR
or more, if needed
6 9E+1
TABLESPOONS ML BUTTER, UNSALTED
2 473
2 1E+1
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
2 2
LARGE LARGE EGGS
1 237
CUP ML MILK

Directions

Preheat oven to 400℉ (200℃).

Butter standard size muffin tins.

Finely grate the zest from the lemons, removing only the bright yellow portion of the peel.

Set the lemons aside.

Combine the zest, the water and ¼ cup of the sugar in a small saucepan.

Stir over medium heat for about 2 minutes, just until the sugar dissolves.

Add the butter and stir until melted, about 1 minute longer.

Set aside.

With a sharp knife remove and discard all the remaining peel from the lemons.

Cut the lemons crosswise into slices about ¼ inch thick; discard any seeds.

You will need about 12 nicely shaped slices.

Put about 1 teaspoon of the remaining sugar in the bottom of each prepared muffin cup and place a lemon slice on top.

In a medium bowl, stir and toss together the flour, baking powder, baking soda and salt.

Set aside.

In a larger bowl whisk together the eggs, milk and the reserved lemon mixture until smooth.

Add the combined dry ingredients and stir just until blended.

Spoon into the tins, filling about ¾ full.

Bake until a toothpick comes out clean, 15 to 20 minutes.

Immediately invert the tins; the muffins should fall out.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 263g (9.3 oz)
Amount per Serving
Calories 560 35% from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 156mg 52%
Sodium 429mg 18%
Total Carbohydrate 27g 27%
Dietary Fiber 3g 14%
Sugars g
Protein 25g
Vitamin A 16% Vitamin C 56%
Calcium 16% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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