Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1
Recipe by Cooking Light May 1997

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Recipe Summary

Yield:
1 dozen (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

181 calories; calories from fat 21%; fat 4.3g; saturated fat 0.9g; mono fat 1.7g; poly fat 1.2g; protein 4g; carbohydrates 26.6g; fiber 0.6g; cholesterol 37mg; iron 1.1mg; sodium 158mg; calcium 56mg.
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