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Little Two Egg Muffin Lemon Cakes

Ingredients
  Eggs 2 , beaten seperately
  Sugar 1 Cup (16 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Flour 1 2⁄3 Cup (26.67 tbs)
  Baking powder 2 Teaspoon
  Lemon extract 1 Teaspoon
Directions

Beat egg yolks with sugar; add milk and flour sifted with baking powder; fold in egg whites beaten stiffly, and flavoring.
Bake quickly in little muffin tins.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Lemon

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4.339285
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1772 Calories from Fat 148

% Daily Value*

Total Fat 17 g25.6%

Saturated Fat 5.9 g29.3%

Trans Fat 0 g

Cholesterol 434.3 mg144.8%

Sodium 994 mg41.4%

Total Carbohydrates 372 g123.9%

Dietary Fiber 5.6 g22.6%

Sugars 209 g

Protein 38 g75.8%

Vitamin A 12% Vitamin C

Calcium 95% Iron 71.4%

*Based on a 2000 Calorie diet

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Little Two Egg Muffin Lemon Cakes Recipe