Lemon 'n Spice Muffins

Print recipe as: 3x5 | 4x6 | 8.5x11
AE Lemon Yogurt gives this muffin moistness and a tender crumb while the cinnamon and spice provide a unique layer of flavors.


Ingredients
  • 1/4 cup butter or margarine, softened
  • 3/4 cup white sugar
  • 2 eggs
  • 1 carton AE Lemon Custard Whole Milk Yogurt or Lemon Lowfat Yogurt
  • 1/2 teaspoon lemon juice
  • 1 teaspoon grated lemon zest,
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup confectioners' sugar
  • 2 teaspoons lemon juice or to taste

Directions

Preheat the oven to 400 degrees. Grease muffin tins or line with paper liners.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the yogurt, lemon juice and lemon zest. Combine the flour, baking soda, salt, cinnamon, ginger and nutmeg; stir into the lemon mixture until just blended. Spoon batter into the prepared tins.

Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow the muffins to cool for about 15 minutes before removing them from the pan.

Place the confectioners' sugar in a small bowl. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Drizzle over cooled muffins, and allow the icing to set before serving.

Makes 24 muffins


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