Eat Skinny Be Skinny: Lemon Muffins
PIN IT!Every so often, I make something that blows my freaking pants off. Where every single bite I take and every morsel I devour is pure and delicious ecstasy. Although most of my cooking endeavors yield edible and tasty fruit, there are some that just blow my mind with their goodness.
This here muffin is one of those culinary masterpieces. And yes, I said muffin and there is frosting. You don’t frost your muffins? No? Well, you are seriously missing out. Because frosting makes everything better. I also know what you’re thinking, you’ve been making/eating a lot of sweets lately. And, I can’t argue. You are RIGHT! But, in my defense, I ate negative sweets before the wedding and my clothes still fit. Sheen calls that winning. But because my husband doesn’t share the same obsession that I do for frosting, I left a few without. And they are still just as yummy.
Perfect, lemony goodness. Although I prefer mine with sweet cream cheese frosting, they are absolutely delicious either way. Not to mention, these would be a fabulous addition to any Easter brunch table. All you need are cute cupcake toppers and adorable cupcake wrappers! (Yes, I’m fully aware I have a teetering addiction to Etsy.)
Lemon Muffins
What You’ll Need:
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 3 teaspoons baking powder
- 3 tablespoons grated lemon zest (plus more if it’s not lemony enough for you!)
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 egg
How To Make Them:
- Heat oven to 400 degrees F. Line muffin tin with baking cups. I used these ADORABLE bunny ones that I had leftover from the vanilla cupcakes I made.
- In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well.
- Add wet ingredients and mix well. (As you can see, I added a LOT of lemon zest. But I love lemon.)
- Pour delicious batter into the lined muffin tin. Bake for about 16 minutes or until a toothpick comes out dry.
- Proceed to let them cool and gobble up! If you are like me and would frost your own hand if you had to, pair with this light cream cheese frosting and sprinkle with extra lemon zest!
The added lemon zest on top was a very, very wise decision. With each bite, you get moist lemony cake goodness, sweet cream cheese frosting and an added zest from the additional lemon! It’s like a summer party in your mouth.
I can’t rave enough about these. Although E swears he doesn’t eat lemon flavored things, there are a few missing muffins from the batch. So the verdict is still out on that one 🙂
Nutritional Information per muffin (plain): 170 calories, 6 grams of fat and 20 grams of carbohydrates. Add 50 calories and 5 grams of fat per 2 tablespoons of frosting that you add.
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