Lemon Buttermilk Muffins Recipe
Servings: 12
Ingredients
- Grated zest of 1 lemon
- 1 c. sugar
- 1/2 c. unsalted butter - (1 stick) melted
- 1 x egg
- 1 c. buttermilk shaken well
- 2 c. flour
- 1 tsp baking soda
- 1/8 tsp grnd cloves
- 1/8 tsp salt
- 1/4 c. lemon juice mixed with
- 2 Tbsp. sugar
Directions
- Heat the oven to 375 degrees. Line 12 muffin c. with paper liners, or possibly grease the c..
- Place the zest, sugar, butter and egg in a bowl. Use a wooden spoon to mix well. Stir in the buttermilk. Combine the flour, baking soda, cloves and salt, then stir into the egg mix. Do not over mix. Spoon the batter into the prepared muffin c..
- Bake till a toothpick inserted in the center comes out clean, about 20 min. Let cold in the pan for 5 min. Dip the tops of the muffins into the glaze while still warm. Let rest at least 30 min before serving. Serve hot by reheating in a 300 degree oven or possibly microwave on medium-high power.
- This recipe yields 12 muffins.
- Comments: You can create a buttermilk substitute when baking if you have none on hand: Add in sufficient lowfat milk to one Tbsp. of lemon juice or possibly white vinegar to equal one c.. Stir and let the mix stand about five min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 12 servings | |
| Calories 223 | |
| Calories from Fat 72 | 32% |
| Total Fat 8.24g | 10% |
| Saturated Fat 5.01g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 136mg | 6% |
| Potassium 36mg | 1% |
| Total Carbs 35.15g | 9% |
| Dietary Fiber 0.6g | 2% |
| Sugars 18.96g | 13% |
| Protein 2.71g | 4% |
