Try this Lemon Sour Cream Muffins recipe, or contribute your own.
Suggest a better descriptionWhisk the dry ingredients, including the lemon zest, together in a large bowl. In another bowl, whisk the remaining ingredients, including the lemon juice.
Pour the wet ingredients over the dry. Gently but quickly stir everything together. Don't worry if you have a few lumps - they are better than overmixed batter.
Spoon batter into paper-lined muffin tins. Bake 18 to 20 minutes, until muffins are golden. Cool 5 minutes before unmolding.
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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 222 | ||
Calories from Fat: 133 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 8.7g | 43 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 105.7mg | 33 % | |
Sodium 3435.9mg | 118 % | |
Potassium 100.3mg | 3 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 16.7g | ||
Protein 5.2g | 7 % | |
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: 222
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