Lemon Buttermilk Muffins Recipe - Cooking Index
Lemon Buttermilk Muffins Recipe - Cooking Index
You can create a buttermilk substitute when baking if you have none on hand: Add enough milk to one tablespoon of lemon juice or white vinegar to equal one cup. Stir and let the mixture stand about five minutes.
Courses: Breads| Grated zest of 1 lemon | ||
| 1 cup | 198g / 7oz | Sugar |
| 1/2 cup | 99g / 3.5oz | Unsalted butter - (1 stick) - melted |
| 1 | Egg | |
| 1 cup | 237ml | Buttermilk - shaken well |
| 2 cups | 125g / 4.4oz | Flour |
| 1 teaspoon | 5ml | Baking soda |
| 1/8 teaspoon | 0.6ml | Ground cloves |
| 1/8 teaspoon | 0.6ml | Salt |
| Glaze | ||
| 1/4 cup | 59ml | Lemon juice mixed with |
| 2 tablespoons | 30ml | Sugar |
Heat the oven to 375 degrees. Line 12 muffin cups with paper liners, or grease the cups.
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 mixture. Don't over mix. Spoon the batter into the prepared muffin cups.
Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 5 minutes. Dip the tops of the muffins into the glaze while still hot. Let rest at least 30 minutes before serving. Serve warm by reheating in a 300 degree oven or microwave on medium-high power.
This recipe yields 12 muffins.
Each muffin: 228 calories; 151 mg sodium; 39 mg cholesterol; 8 grams fat; 5 grams saturated fat; 35 grams carbohydrates; 3 grams protein; 0.61 gram fiber.
Source:
The Los Angeles Times, 08-07-2002
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.