Fresh Lemon Muffins

Prep Time: 15 min
Cook Time: 15 min
Makes: 12 muffins


Crisco® Original No-Stick Cooking Spray
1 1/2 cups White Lily® Enriched Bleached Self-Rising Flour
1/2 cup sugar, divided
1 tablespoon grated lemon peel (from 1 medium lemon), divided
6 tablespoons whole milk
2 tablespoons fresh lemon juice
1 large egg, lightly beaten
1/3 cup Crisco® Pure Vegetable Oil


1.HEAT oven to 400°F. Spray 12 muffin cups lightly with no-stick cooking spray or use muffin cup liners.
2.MIX together flour, 1/4 cup sugar and 1/2 tablespoon lemon peel in large bowl.
3.COMBINE milk, lemon juice, egg and oil in small bowl. Make a well in flour; add milk mixture, stirring just until combined (batter will be lumpy).
4.COMBINE remaining 1/4 cup sugar and remaining 1/2 tablespoon grated lemon peel to make topping.
5.FILL muffin cups 2/3 full. Sprinkle tops with the lemon sugar mixture.
6.BAKE in center of oven 12 to 15 minutes or until very lightly browned.

Nutritional Information Per Serving:

Serving Size (1 muffin of 12), Calories 150 (Calories from Fat 60), Total Fat 7g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 20mg, Sodium 180mg, Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 9g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 4%, Calcium 4%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.