Description
These quick and easy Sour Cream Lemon Muffins are like an indulgent lemon dessert and at less than 200 calories they are also a great low calorie snack!
Ingredients
- 2 cups (300g) of plain flour
- 1/2 cup (110g) of sugar
- 1 1/4 teaspoons of baking powder
- 1 teaspoon of baking soda
- pinch of salt
- zest of one large lemon (or two small lemons)
- 1 1/4 cup (250g) of sour cream (I used light sour cream)
- 2 large eggs
- 1/3 cup (75g) of melted butter
- 1/3 cup of fresh lemon juice
Instructions
- Preheat oven to 180 °C (350 °F) and line medium sized muffin pans with paper cases.
- Combine the flour, sugar, baking powder, baking soda, salt, and zest in a large mixing bowl and roughly mix to combine and break up any lumps.
- Make a well in the centre of the dry ingredients and then add the sour cream, eggs, butter and lemon juice.
- Mix the wet ingredients into the dry ingredients until just combined, do not over mix – only mix until no dry flour can be seen.
- Divide batter evenly into the muffin pan wells, filling them roughly 3/4 full.
- Bake for 25 – 30 minutes or until a cake tester or toothpick inserted into the middle comes out clean.
- Allow muffins to cool in tins for a few minutes then transfer them to a wire rack to cool completely.
Nutrition
- Serving Size: 65g
- Calories: 178
- Sugar: 8g
- Sodium: 161mg
- Fat: 7.1g
- Saturated Fat: 4.2g
- Trans Fat: 0.2g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 44mg
