Muffins

Lemon Doughnut Muffins with Lemon Icing

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These were actually supposed to be "Lemon Blueberry Doughnut Muffins", and since I DIDN"T have blueberries, I made them without it and they were still good !!! So here's the recipe without the blueberries. Unless, if you would like the blueberries just add 1 1/3 c. Fresh Blueberries to the batter, kay ;D

12
Muffins:
Zest of 2 lemons
1/2 cup granulated sugar
1 ½ teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
2 ? cups all-purpose flour
1/4 cup butter, softened
1/4 cup vegetable oil
1/3 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup milk


Glaze:
3 tablespoons butter, melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon vanilla
1 tablespoon lemon juice
1 tablespoons hot water
Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray. In a small bowl, combine the lemon zest and granulated sugar. Incorporate the zest into the sugar...
See the full directions on my site
Nutritions

Calories
262

Sodium
216mg
9% DV

Fat
11g
18% DV

Protein
3g
7% DV

Carbs
35g
11% DV

Fiber
1g
5% DV

Who doesn't love having a good Caesar salad! However, having Caesar salad in restaurants is never a healthy choice. As, it is always loaded with excess fats and calories. I have prepared an entirely healthy homemade Caesar salad in a tortilla bowl that rivals that of any restaurant.

Toss with the crisp lettuce, drizzle with the guilt-free flavorful dressing and finally top with croutons and cheese for the perfect main course!