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Triple-Lemon Muffins

Yield 1 dozen (serving size: 1 muffin)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

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

  4. 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.