Lemon Sour Cream Muffins

sour cream muffins

Fluffy and tender, with a hint of lemon, these lemon sour cream muffins are a favorite for a Sunday breakfast or brunch.

Makes 12 muffins.

1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup sugar
1 tbs baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs, lightly beaten
1 cup fat free Lilly Sour Cream
1 TBS unsalted butter, melted
1 lemon, zested and juiced
1 tsp vanilla extract
Topping: powdered sugar

1. Combine first 6 ingredients (flours, sugar, baking powder, baking soda and salt) in a large bowl.
2. Whisk eggs, sour cream, butter, vanilla, lemon juice and lemon zest in a separate bowl.
3. Combine the two mixtures. Don’t over mix.
4. Spoon into 12 lined and sprayed muffin cups.
5. Bake at 350 degrees F for 20 minutes, or until a toothpick inserted in center comes out clean.
6. Dust with powdered sugar. Serve warm.

Nutrition per muffin:
Calories 145
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 35 mg
Sodium 236 mg
Total Carbohydrate 28 g
Dietary Fiber 2 g
Sugars 10 g
Protein 4 g

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