We got a juicer last month and every time I put lemons in it I hated to throw away all of the fluffy lemon zest. So I finally decided to make some muffins with it. If you don’t have a juicer you can still just use the normal zesting method. Trying this with oranges tomorrow.
1/2 cup Unsalted Butter, room temperature
1-1/2 cups Bread Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
6 oz vanilla Low-Fat Vanilla Yogurt
1 teaspoon Vanilla Extract
1 large Lemon (pulp and juice from juicer, or zest and juice if you don’t have a juicer)
1 cup Sugar
2 large Eggs
1-1/2 cups Powdered Sugar
2 Tablespoons Lemon Juice
2 teaspoons Water
Preheat oven to 350 degrees. Line muffin pans with baking liners.
In a medium bowl, whisk the flour with the baking powder and salt.
In a small bowl, whisk together the yogurt, vanilla, lemon zest and lemon juice. Set aside.
With an electric mixer, cream butter and sugar together. Add eggs one at a time, beating well after each one. On low-speed, mix in 1/3 of the flour mixture. Mix in 1/2 of the yogurt mixture. Alternate until all combined.
Divide evenly among muffin cups. Bake for 20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes, then cool completely on a wire rack.
Set rack over wax paper. In a small bowl, stir powdered sugar with lemon juice and water until smooth. Pour over muffins, spreading to edges with a small knife. Let set for 30 minutes.
Adapted from Martha Stewart
Total Fat 8.8g
Total Carbohydrates 43.4g
Nutrition Grade D-
Today’s Leopard Print Find: Grazie Women’s Peacock Flip Flop (I got these in blue & green and I love them!) You can see the other 2 colors when you click the picture.