MUFFINS, Lemon Yogurt Sugar Muffins
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 32
- 2 cups all-purpose flour
- 1 egg, beaten
- 3/4 cup milk
- 1 tsp vanilla
- 1/2 tsp salt
- 1/4 cup butter melted
- 1/2 cup sugar
- 21 /2 tsp baking powder
- 1/4 cup lemon juice preferably fresh-squeezed
- 6 ounces lemon yogurt
- 1 tsp lemon zest
- white sugar
- Carbohydrate 6.77468573707214 g
- Cholesterol 14.7022812504755 mg
- Fat 3.44773177108443 g
- Fiber 0.222297920979608 g
- Protein 1.34613562615093 g
- Saturated Fat 2.09457595843735 g
- Serving Size 1 1 muffin (28g)
- Sodium 1032.65186721815 mg
- Sugar 6.55238781609253 g
- Trans Fat 0.279885489633162 g
- Calories 64 calories
1. Preheat the oven to 400 degrees F. Grease a 24-cup mini muffin pan. 2. In a large bowl, whisk together the flour, sugar, baking powder and salt. 3. In a separate large bowl, stir together the milk, lemon juice, 1/4 cup melted butter, egg, yogurt, vanilla and lemon zest. This mixture may look clumpy and/or curdled; that?s normal! 4. Add the wet ingredients to the dry ingredients, stirring just to combine. Spoon the batter into the prepared muffin tin. 5. Bake 12 to 14 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 6. Cool the muffins in the pan on a wire rack for 5 minutes, then carefully invert the pan to turn out the muffins. 7. Dip the muffins in the 3 tablespoons of melted butter until evenly coated. Then roll each muffin in sugar.
