Lemony Apple Muffins
Yield
12 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ¼ | cups |
all-purpose flour
|
|
1 | teaspoon |
baking soda
|
|
½ | teaspoon |
cinnamon
ground |
|
⅛ | teaspoon |
salt
|
|
1 | cup |
sugar
|
|
½ | cup |
vegetable oil
|
|
1 | large |
eggs
|
|
2 | tablespoons |
lemon juice
fresh |
|
1 ½ | teaspoons |
vanilla extract
|
|
¾ | teaspoon |
lemon zest
grated |
|
2 | cups |
apples
green, peeled, coarsely grated |
* |
½ | cup |
pecans
chopped toasted, optional |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
296 | ml |
all-purpose flour
|
|
5 | ml |
baking soda
|
|
2.5 | ml |
cinnamon
ground |
|
0.6 | ml |
salt
|
|
237 | ml |
sugar
|
|
118 | ml |
vegetable oil
|
|
1 | large |
eggs
|
|
3E+1 | ml |
lemon juice
fresh |
|
7.5 | ml |
vanilla extract
|
|
3.8 | ml |
lemon zest
grated |
|
473 | ml |
apples
green, peeled, coarsely grated |
* |
118 | ml |
pecans
chopped toasted, optional |
Directions
Preheat oven to 350℉ (180℃).
Grease ½-cup muffin cups.
Sift all purpose flour, baking soda, ground cinnamon and salt into medium bowl.
Combine sugar, oil, egg, lemon juice, vanilla and lemon peel in large bowl; whisk to blend.
Mix in dry ingredients, then apples and pecans if using.
Spoon ⅓ cup batter into each prepared muffin cup.
Bake until tester inserted into centers comes out clean, about 35 minutes.
Turn muffins out onto rack; cool slightly. Serve warm.