Lemon-Lime Muffins
I got this from a B&B site....credit is given to the Benjamin Prescott Inn. Wonderful, refreshing muffins - good on their own or as part of a brunch menu. Cook time includes cooling time.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
YIELD: 24 muffins
UNITS: US
INGREDIENTS
Nutrition- 1cup sugar
- 4
- 1teaspoon lemon extract
- 8ounces lime yogurt
- 1teaspoon baking soda
- 2cups flour
- 1teaspoon baking powder
- 1teaspoon salt
- 6 1⁄2
- additional granulated sugar
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DIRECTIONS
- Preheat oven to 350.
- Spray 24 muffin cups with cooking spray.
- Cream the butter and sugar until smooth.
- Beat the egg yolks until well blended, and add them to the butter mixture.
- Add the lemon extract and combine.
- In a separate small bowl, mix the lime yogurt with the baking soda and set aside.
- Sift the flour, baking powder and salt together.
- Add it to the egg mixture alternately with 4 1/2 oz.
- of the lime juice, mixing thoroughly after each addition.
- Beat the egg whites well, and mix into the other ingredients.
- Add the grated peel.
- Fold in the yogurt mixture last, until thoroughly blended.
- Fill muffin cups about 3/4 full.
- Bake for 12-15 minutes.
- Cool for about 15 minutes, then dip the top of each muffin first in the remaining 2 oz.
- lime juice, followed by granulated sugar.
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