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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 50g Recipe makes 18 muffins) |
||
| Calories 179 | ||
| Calories from Fat 89 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.9g | 15% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 29mg | 9% | |
| Sodium 138mg | 5% | |
| Potassium 50mg | 1% | |
| Total Carbohydrate 19.9g | 6% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 8.6g | ||
| Protein 2.8g | 5% | |
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18 muffins
Ingredients
- 2 cups flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 eggs
- 2 tablespoons poppy seeds
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1/2 teaspoon lemon extract
Directions
1
Mix flour in bowl with next 4 ingredients.2
Mix remaining ingredients in another bowl.3
Stir the wet into the dry just until moistened well.4
Fill greased muffin cups 1/3 full.5
Bake at 375* for 15-20 minutes, or until muffins test done.
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- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > United States > Southern
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Occasion > Holiday/Event > Non-Religious > Valentines Day
- Occasion > Gifts
- Occasion > To Go... > Potluck
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: KennKonn
On Dec 28, 2008
I really enjoyed these muffins. I did make a bit of a change. I added a bit of lemon yest to the batter then mixed a bit of lemon juice and sugar together and drizzeled over the top for a bit of a glaze. I made them for Xmas morning, they were very well received. Thanks for a great recipe.
From: FurlongLadies
On Oct 7, 2008
Very tasty. We substituted half whole wheat flour for more flavor, texture, and fiber. They still rose nicely and had a slight crispness to the edges. Mmmm.
From: mustang girl
On Aug 1, 2006
Very delicious and easy to make! I used a small bundt cake pan and added a lemon glaze on top. Makes a great dessert with the topping. The only thing I will do differently next time is to add a bit more lemon extract. Thanks for posting!
From: WonderMima
On Oct 7, 2005
I used mini loaf pans and it made 3. The texture is spectacular, so light and fluffy. I had to use lemon oil instead of lemon extract, so it could be because of that... but the lemon flavour is very mild- i might add more next time. Other than that i followed the recipe and its a keeper.
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