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Lemon Streusel Cuffins Recipe
|Cake and pastry flour||2 1⁄4 Cup (36 tbs), sifted|
|Baking powder||2 Teaspoon (Around 10 milliliter)|
|Salt||1⁄2 Teaspoon (Around 2 milliliter)|
|Granulated sugar||1 3⁄4 Cup (28 tbs) (Around 425 milliliter)|
|Fresh lemon juice||15 Milliliter (Around 1 tablespoon)|
|Grated lemon zest||1 Teaspoon (Around 5 milliliter)|
|Non fat plain yogurt||8 Ounce (Around 250 G)|
|Vegetable oil||45 Milliliter (Around 3 tablespoon)|
|Vanilla||1⁄2 Teaspoon (Around 2 milliliter)|
|Egg whites||4 Large|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs) (Around 50 milliliter)|
|Uncooked oats||1⁄4 Cup (4 tbs) (Around 50 milliliter)|
|Cinnamon||1⁄4 Teaspoon (Around 1 milliliter)|
Serving size: Complete recipe
Calories 3269 Calories from Fat 468
% Daily Value*
Total Fat 53 g80.8%
Saturated Fat 6.6 g32.9%
Trans Fat 0 g
Cholesterol 4.5 mg
Sodium 2142.8 mg89.3%
Total Carbohydrates 653 g217.8%
Dietary Fiber 31.2 g124.8%
Sugars 423.7 g
Protein 67 g133.7%
Vitamin A 0.5% Vitamin C 25.7%
Calcium 146.1% Iron 20.9%
*Based on a 2000 Calorie diet
In another bowl, beat together sugar, juice, zest, yogurt, oil and vanilla.
Pour into flour mixture and beat on low speed just until well blended.
In a small bowl, beat egg whites until stiff peaks form.
Fold into batter.
In another bowl, combine brown sugar, oats and cinnamon.
Spoon batter into prepared muffin tins, filling cups three-quarters full.
Sprinkle with streusel topping.
Bake in preheated oven for 35 to 40 minutes.
NOTE: I usually make the streusel topping first by mixing all the ingredients together in a bowl and then set if aside until needed.
HINT: When you buy cello-wrapped cupcakes or muffins and the wrapper is stuck to the frosting, hold the package under cold water for 1 minute.
The wrapper will come off clean.