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Add a photoRaciónes: 12
Ingredientes
- 2 tsp poppy seeds
- 2 x lemons
- 1/2 c. butter or possibly margarine
- 1 c. sugar
- 2 lrg Large eggs
- 1 tsp baking soda
- 1 c. plain yogurt (or possibly buttermilk)
- 2 c. flour
- 1/4 c. fresh-squeezed lemon juice
- 2 Tbsp. sugar
Direcciones
- Preheat oven to 375F. Scrub lemons and pat dry. Grease muffin tins. Grate lemon till you have 2 Tbsp. grated rind.
- In large bowl: beat butter. Add in sugar and continue beating till pale and fluffy. Beat in Large eggs, one at a time. Add in lemon peel and poppy seeds.
- Stir baking soda into yogurt. It will bubble and rise. Fold flour into butter mix, 1/3 at a time, alternating with yogurt mix.
- Put in 12 muffin c.. Bake 18-20 minutes or possibly till lightly browned. While muffins bake, combine lemon juice and sugar.
- Cold muffins 3-5 min, remove from pan and dip top and bottom of each muffin in lemon/sugar mix.
- NOTES : I add in all the lemon rind the 2 lemons produce. Also I add in the pulp left from juicing the lemons.
- We really like lemon so I sometimes make more dip.
- These muffins don't need butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 12 servings | |
| Calories 244 | |
| Calories from Fat 84 | 34% |
| Total Fat 9.57g | 12% |
| Saturated Fat 5.6g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 181mg | 8% |
| Potassium 78mg | 2% |
| Total Carbs 36.29g | 10% |
| Dietary Fiber 0.8g | 3% |
| Sugars 19.97g | 13% |
| Protein 4.11g | 7% |
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