You are here

Walnut Lemon Muffins

  Sifted all purpose flour 1 3⁄4 Cup (28 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Baking powder 3 Teaspoon
  Salt 1 Teaspoon
  Chopped california walnuts 2⁄3 Cup (10.67 tbs)
  Egg 1
  Milk 2⁄3 Cup (10.67 tbs)
  Grated lemon peel 1 Teaspoon
  Lemon juice 1 Tablespoon
  Melted shortening 1⁄3 Cup (5.33 tbs)
  Walnut halves 1⁄4 Cup (4 tbs)

Sift the flour with 1/2 cup sugar, baking powder and salt into a bowl and add the chopped walnuts.
Beat the egg lightly and add the milk, 1/2 teaspoon lemon peel, lemon juice and shortening.
Add to the flour mixture and stir just until dry ingredients are moistened.
Spoon into greased 2 1/2-inch muffin cups.
Mix 3 tablespoons sugar with remaining lemon peel and sprinkle on muffins.
Top each muffin with a walnut half.
Bake at 400 degrees for about 20 minutes or until brown.
Let stand for 2 minutes, then remove from pan carefully.
Serve warm.

Recipe Summary

Lacto Ovo Vegetarian

Rate It

Your rating: None
Average: 4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3111 Calories from Fat 1660

% Daily Value*

Total Fat 194 g297.9%

Saturated Fat 28.4 g141.8%

Trans Fat 0 g

Cholesterol 226.5 mg75.5%

Sodium 3258.9 mg135.8%

Total Carbohydrates 307 g102.4%

Dietary Fiber 13.8 g55.4%

Sugars 115.7 g

Protein 44 g87.4%

Vitamin A 59.9% Vitamin C 22.9%

Calcium 149.4% Iron 106.9%

*Based on a 2000 Calorie diet

Walnut Lemon Muffins Recipe