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Ingredients
* 1 3/4 cups sifted flour, all-purpose or white whole wheat
* 3 tablespoons sugar or sugar substitute
* 2 1/2 teaspoons baking powder
* 1/3 cup butter or butter substitute, melted
* 1/8 teaspoon vanilla extract
* 2 teaspoons fresh lemon rind, grated
* 1/2 teaspoon salt
* 1 egg, or 2 egg whites
* 3/4 cup skim milk
* 1/2 teaspoon lemon extract
* 3/4 cup almonds, chopped
Instructions
1. Sift the flour, baking powder and salt into a large mixing bowl.
2. In a separate mixing bowl, lightly beat the egg then beat in the milk, butter, lemon extract and the vanilla.
3. Stir in the nuts and lemon rind. Pour into the flour mixture.
4. Stir the ingredients briskly with a fork until all are moistened.
5. Do Not Over stir. The batter should look lumpy.
6. Grease muffin pans and fill the cups 2/3 full.
7. There should be enough batter for 12 muffins.
8. Bake the muffins in a preheated oven at 400F for 25 minutes.
9. When finished remove the muffins from the pans and allow them to cool on a wire rack.
* 1 3/4 cups sifted flour, all-purpose or white whole wheat
* 3 tablespoons sugar or sugar substitute
* 2 1/2 teaspoons baking powder
* 1/3 cup butter or butter substitute, melted
* 1/8 teaspoon vanilla extract
* 2 teaspoons fresh lemon rind, grated
* 1/2 teaspoon salt
* 1 egg, or 2 egg whites
* 3/4 cup skim milk
* 1/2 teaspoon lemon extract
* 3/4 cup almonds, chopped
Instructions
1. Sift the flour, baking powder and salt into a large mixing bowl.
2. In a separate mixing bowl, lightly beat the egg then beat in the milk, butter, lemon extract and the vanilla.
3. Stir in the nuts and lemon rind. Pour into the flour mixture.
4. Stir the ingredients briskly with a fork until all are moistened.
5. Do Not Over stir. The batter should look lumpy.
6. Grease muffin pans and fill the cups 2/3 full.
7. There should be enough batter for 12 muffins.
8. Bake the muffins in a preheated oven at 400F for 25 minutes.
9. When finished remove the muffins from the pans and allow them to cool on a wire rack.
