Triple-Lemon Muffins

Cooking Light
1 dozen (serving size: 1 muffin)


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2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons margarine, melted
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice, divided
2 large eggs
1 (8-ounce) carton lemon low-fat yogurt
Cooking spray
1 1/2 tablespoons sugar


Preheat oven to 400°.

Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine margarine, lemon rind, 2 tablespoons lemon juice, eggs, and yogurt; stir well with a whisk. Add to flour mixture, stirring just until moist.

Spoon batter into each of 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden.

Combine 2 tablespoons lemon juice and 1 1/2 tablespoons sugar in a small saucepan; bring to a boil. Cook 2 minutes or until slightly thick. Brush muffins with lemon glaze; remove from pans.

Created date

May 1997

Nutritional Information

Calories 181
Caloriesfromfat 21 %
Fat 4.3 g
Satfat 0.9 g
Monofat 1.7 g
Polyfat 1.2 g
Protein 4 g
Carbohydrate 26.6 g
Fiber 0.6 g
Cholesterol 37 mg
Iron 1.1 mg
Sodium 158 mg
Calcium 56 mg