Source: "Free For All Cooking" by Jules E. Dowler Shepard
Preheat the oven to 375ºF.
Whisk the dry ingredients together and set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Mix in the eggs and beat until incorporated. Stir in the remaining liquid ingredients (yogurt, lemon juice, almond extract, and milk). Once combined, gradually add in the dry ingredients, beating until the batter is smooth.
Scoop equal portions into oiled or lined muffing tins and bake for 20-22 minutes. The muffins should be slightly golden on top and have nice crowns.
Remove from the oven and cool in the muffin tin for 5 minutes, then go around the inside of each muffing cup with a knife to gently loosen the muffin. Place each muffin on a cooling rack to cool until ready to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (10g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 8 | ||
Calories from Fat: 5 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 2378.3mg | 82 % | |
Potassium 14mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8
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