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Sour Cream Lemon Muffins

 
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Buttery, moist and delicious. These sour cream lemon muffins are perfect for breakfast.

Yield

12

servings

Prep

20

min

Cook

25

min

Ready

45

min

Trans-fat Free
 

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup sour cream
½ cup butter
melted
1 tablespoon sugar
½ cup sugar
1 teaspoon lemon zest
grated
1 cup pecans
chopped
½ cup milk
1 each eggs
beaten

Directions

In a large bowl combine all the dry ingredients but the 1 tablespoon sugar.

In a small bowl combine the wets.

Stir til moistened. Spoon into muffin cups- sprinkle remaining sugar on tops.

Bake at 400℉ (200℃). for 20 to 25 min.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 27356% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 168mg 7%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 6%
Sugars g
Protein 8g
Vitamin A 7% Vitamin C 1%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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