Triple-Lemon Muffins

Yield: 1 dozen (serving size: 1 muffin)
Source: Cooking Light, MAY 1997
Comments from a PA Kitchen: These were nice and lemony, but I think I helped that along by adding a half-tsp of lemon extract to the ingredients too. Nice and moist the first day, after that it became a little rubbery like lower fat muffins do. I snuck about a half-cup of grated zucchini into these too because I have to con my daughter into eating green things whenever possible.


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


  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.


H.U: 4 per serving
CALORIES 181 (21% from fat); FAT 4.3g (sat 0.9g,mono 1.7g,poly 1.2g); PROTEIN 4g; CHOLESTEROL 37mg; CALCIUM 56mg; SODIUM 158mg; FIBER 0.6g; IRON 1.1mg; CARBOHYDRATE 26.6g

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