“Mom, will you make me something with white flour?”
Ever since I started making healthy recipes, my youngest daughter has made it known that she does not appreciate my efforts to make healthy food that tastes good. I guess “tastes good” is subjective, because she refuses to touch many of the whole-wheat, reduced-sugar creations I’m so proud of.
So once in a while, I make something “just for her” that of course we all get to enjoy, and when we do, we have to agree – refined, buttery and sugary is so, so good.
These lemon muffins are more cake-like than muffin-like. They are sweet and buttery and delicate, and are probably more appropriate as a dessert than as breakfast, except if you’re a part of our family, in which case you will have them for breakfast, every day until they are all gone.
Lemon Muffins Recipe
lemony clouds muffins
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
3 large eggs
3 large egg yolks
1 tablespoon lemon extract
1/2 teaspoon salt
1-1/2 cups all-purpose flour
1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray with nonstick spray.
2. Cream the butter and sugar together, using a hand whisk. Whisk in the eggs, egg yolks, lemon extract and salt.
3. Gradually fold in the flour with a spatula.
4. Transfer to prepared pan. Bake 20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Cool on a wire rack.
Nutrition per muffin
Total Fat 17.8 g
Saturated Fat 10.3 g
Cholesterol 138.9 mg
Sodium 118.8 mg
Total Carbohydrate 28.9 g
Dietary Fiber 0.4 g
Sugars 16.7 g
Protein 4.0 g