LEMON MUFFINS WITH ICING
Credit to Peggy Sharpe of Collierville, TN. From Southern Living magazine. Recipe calls for lemon zest, but I used lemon juice instead.
Provided by mwestcott
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Lightly grease a 12-cup muffin pan.
- Combine all dry ingredients (except lemon zest) in a large bowl.
- Whisk all liquid ingredients, plus the lemon zest (or lemon juice), in a medium bowl.
- Add the liquid mixture to the dry mixture in the large bowl, and mix until the dry ingredients are moistened.
- Fill each cup in the muffin pan about 2/3 full.
- Bake for 25-30 minutes.
- For the icing, combine the confectioner sugar and lemon juice in a bowl and drizzle over warm muffins.
Nutrition Facts : Calories 314.3, Fat 9.7, SaturatedFat 5.8, Cholesterol 54.9, Sodium 265.4, Carbohydrate 52.2, Fiber 0.9, Sugar 26.6, Protein 5.2
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