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Lemon Nut Muffins

Jenny.Carolina's picture
Ingredients
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Chopped pecans/Chopped walnuts 1 Cup (16 tbs), chopped
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 2 Teaspoon
  Grated lemon rind 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg 1 Large (At Room Temperature)
  Milk 1⁄2 Cup (8 tbs) (At Room Temperature)
  Butter 6 Tablespoon, melted and cooled
  Sour cream 1⁄4 Cup (4 tbs) (At Room Temperature)
  All purpose flour 3 Tablespoon
  Sugar 3 Tablespoon
  Butter 2 Tablespoon, softened
Directions

Heat the oven to 400 degrees.
Lightly butter twelve 2 7/8 by 1 3/8 inch (7 tablespoon) muffin cups.
To make the muffins, stir together the flour, chopped nuts, sugar, baking powder, lemon rind and salt in a bowl.
In another bowl beat the egg and stir in the milk, melted butter and sour cream.
Make a well in the flour mixture, add the milk mixture and stir just to combine.
Spoon the batter into the prepared muffin cups.
Combine the topping ingredients, mixing with a fork until the mixture is crumbly and thoroughly blended.
Sprinkle the topping evenly over the muffin batter.
Bake for 20 to 25 minutes until a toothpick inserted in the center of one of the muffins comes out clean.
Remove the muffins to a wire rack to cool in the tin(s) for 5 minutes.
Turn the muffins out of the cups.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Interest: 
Party

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3329 Calories from Fat 1742

% Daily Value*

Total Fat 202 g310.7%

Saturated Fat 79.4 g396.9%

Trans Fat 0 g

Cholesterol 510.7 mg170.2%

Sodium 1959.6 mg81.6%

Total Carbohydrates 349 g116.2%

Dietary Fiber 19.1 g76.6%

Sugars 132.1 g

Protein 50 g100.2%

Vitamin A 75.2% Vitamin C 24.4%

Calcium 117.9% Iron 99.7%

*Based on a 2000 Calorie diet

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Lemon Nut Muffins Recipe