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Small Scoop


Lil' Citrus Muffins

1   cup all-purpose flour
1/2   teaspoon baking powder
1/4   teaspoon baking soda
1/8   teaspoon salt
1/4   cup butter or margarine, softened
2/3   cup sugar
1   egg
1/2   cup sour cream
1/2   teaspoon vanilla
2   teaspoons orange, lemon or lime zest
2   tablespoons butter or margarine, melted
1/3   cup sugar
  1. Preheat oven to 375°F. For muffins, lightly spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray or line with paper liners. In Small Batter Bowl, combine flour, baking powder, baking soda and salt; mix well.
  2. In Classic Batter Bowl, beat 1/4 cup softened butter and 2/3 cup sugar until well blended. Add egg; beat until smooth. Mix in sour cream, vanilla and orange zest. Add flour mixture; mix just until dry ingredients are moistened. (Do not overmix.)
  3. Using Small Scoop, drop a rounded scoop of batter into each muffin cup. Bake 12-13 minutes or until light golden brown. Do not overbake. Cool in pan 3 minutes; remove from pan. Cool slightly. For topping, dip tops of warm muffins into butter and then into sugar. Serve warm.

Yield: 2 dozen

Nutrients per serving: (3 muffins): Calories 260, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 60 mg, Carbohydrate 35 g, Protein 3 g, Sodium 190 mg, Fiber 0 g