Sour Cream Lemon Muffins
Yield
12 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | cups |
all-purpose flour
|
|
1 | tablespoon |
baking powder
|
|
½ | teaspoon |
salt
|
|
½ | cup |
sour cream
|
|
½ | cup |
butter
melted |
|
1 | tablespoon |
sugar
|
|
½ | cup |
sugar
|
|
1 | teaspoon |
lemon zest
grated |
|
1 | cup |
pecans
chopped |
|
½ | cup |
milk
|
|
1 | each |
eggs
beaten |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
473 | ml |
all-purpose flour
|
|
15 | ml |
baking powder
|
|
2.5 | ml |
salt
|
|
118 | ml |
sour cream
|
|
118 | ml |
butter
melted |
|
15 | ml |
sugar
|
|
118 | ml |
sugar
|
|
5 | ml |
lemon zest
grated |
|
237 | ml |
pecans
chopped |
|
118 | ml |
milk
|
|
1 | each |
eggs
beaten |
Directions
In a large bowl combine all the dry ingredients but the 1 tablespoon sugar.
In a small bowl combine the wets.
Stir til moistened. Spoon into muffin cups- sprinkle remaining sugar on tops.
Bake at 400℉ (200℃). for 20 to 25 min.