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Lemon Slice Muffins
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 199
% Daily Value**
Total Fat 8g
12%
Saturated Fat 5g
7%
Unsaturated Fat 1g
Cholesterol 62mg
21%
Sodium 201mg
8%
Total Carbohydrate 28g
9%
Dietary Fiber 1g
4%
Sugars 10g
Protein 5g
Vitamin A  5%Vitamin C  15%
Calcium  9%Iron  3%
Potassium  6%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Lemon Slice Muffins

Recipe Tags: Muffin Recipes

Date Added: April 12, 2017

Ingredients:

2 Eggs at room temperature
1 Tablespoon Water
1/2 Teaspoon Salt to taste
1 Cup Milk
1/2 Teaspoon Baking Soda
2 Teaspoons Baking Powder
2 Cups Flour
3 Lemons
1/2 Cup Sugar Or More
6 Tablespoons Unsalted Butter
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Directions:

1. Preheat oven to 400 F. Butter standard size muffin tins.

2. Finely grate the zest from the lemons, removing only the bright yellow portion of the peel.

3. Set the lemons aside. Combine the zest, the water and 1/4 cup of the sugar in a small saucepan.

4. Stir over medium heat for about 2 minutes, just until the sugar dissolves.

5. Add the butter and stir until melted, about 1 minute longer.

6. Set aside. With a sharp knife remove and discard all the remaining peel from the lemons.

7. Cut the lemons crosswise into slices about 1/4 inch thick; discard any seeds. You will need about 12 nicely shaped slices.

8. Put about 1 teaspoon of the remaining sugar in the bottom of each prepared muffin cup and place a lemon slice on top.

9. In a medium bowl, stir and toss together the flour, baking powder, baking soda and salt. Set aside.

10. In a larger bowl whisk together the eggs, milk and the reserved lemon mixture until smooth.

11. Add the combined dry ingredients and stir just until blended. Spoon into the tins, filling about 3/4 full.

12. Bake until a toothpick comes out clean, 15 - 20 minutes.

13. Immediately invert the tins; the muffins should fall out. If they resist, nudge them with a knife. *

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Dietary Notes:
This recipe is a good source of Vitamin C with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Butter, Gluten, Natural Sweeteners, Citric Acid allergies.
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