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I make these lemony muffins for all kinds of occasions. My family always requests them when we have a brunch. They’re so good! —Lola Baxter, Winnebago, Minnesota
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Nutrition Facts: 1 serving (1 each) equals 311 calories, 10 g fat (6 g saturated fat), 63 mg cholesterol, 218 mg sodium, 51 g carbohydrate, 1 g fiber, 3 g protein.
Lemon Pound Cake Muffins published in Taste of Home February/March 2006, p29
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Nov. 01, 2009 by paulacurry911
They have a subtle flavor but I find them to be delicious. Have made many times but do heat them for better flavor and texture.
Reviewed on Oct. 25, 2009 by cjsu
wish I had done what the other poster did with the yogurt and zest. Made as the recipe calls for muffins had little lemon flavor by themselves. The drizzle helped. They came out VERY dense, but still tasted ok with a cup of coffee. I would not be in a hurry to make these again.
Reviewed on Apr. 22, 2008 by Kerry Amundson
These are great. I like a little more lemon so I use lemon yogurt instead of sour cream and add zest of 1 lemon.
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