Triple-Lemon Muffins

[Linda in MO]

I made these this weekend and we thought they were good, but I made some changes. I added 1 1/2 cups frozen raspberries (no need to thaw). I used butter, fat-free lemon chiffon yogurt, a little more zest, and I didn't think there was enough glaze and probably doubled it and also added more sugar to it (about 1/4 cup lemon juice and 1/4 cup sugar). I don't think I would have cared for these nearly as much without the raspberries. Blueberries would also be good. These aren't very sweet either, which is probably why I thought they needed more glaze. I would make them again, but they won't replace my favorite muffin recipe. I will post that recipe also for anyone who's interested.

* Exported from MasterCook *

Triple-Lemon Muffins

Recipe By :cooking light
Serving Size : 0 Preparation Time :0:00
Categories : Low-Fat , Muffins


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 carton lemon low-fat yogurt -- (8-ounce)
Cooking spray
1 1/2 tablespoons sugar

Preheat oven to 400`. 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. Spoon batter into each of 12 muffin cups coated with cooking spray. Bake at 400` for 20 minutes or until golden. Combine 2 tablespoons lemon juice and 11/2 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.

Yield: 1 dozen (serving size: 1 muffin).

CALORIES 181 (21% from fat); FAT 4.3g (sat 0.9g, mono 1.7g, poly 1.2g); PROTEIN 4g; CARB 26.6g; FIBER .60g; CHOL 37mg; IRON 1.10mg; SODIUM 158mg; CALC 56mg

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* Exported from MasterCook *

Raspberry OR Blueberry Crumb Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast , Muffin/Quick Bread


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c. flour
1/2 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 carton lemon yogurt (can use light or fat free) -- (8 oz.)
1/2 c. oil
1 t. grated lemon zest
2 eggs
1 1/2 cups raspberries or blueberries (frozen or fresh)
Topping:
1/3 c. sugar
1/4 c. flour
2 T. butter


In large bowl, combine flour and all dry ingredients (except topping ingredients).
In a small bowl combine yogurt, oil, lemon peel, and eggs.
Add to dry ingredients; stir just until dry ingredients are moistened. Gently stir in raspberries or blueberries.
Spray muffin pans with Pam and fill about 3/4 full.
Combine topping ingredients with pastry blender or fork until crumbly. Sprinkle topping over muffin batter.
Bake at 400 deg. for 18-20 minutes.

NOTES : If you don't like lemon, you could probably eliminate the lemon zest and substitute the lemon yogurt with plain yogurt or sour cream; however, I think the lemon yogurt and zest add great flavor.

I've even made these with chopped, fresh strawberries.