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Recipe: Very Lemony Cupcakes 4 Points
Similar Categories: Very, Lemony, Cupcakes, Points
1 3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8-oz.) carton lemon chiffon fat-free yogurt
1 tablespoon grated lemon rind
1/3 cup fresh lemon juice
3 tablespoons vegetable oil
cooking spray
1 cup sifted powdered sugar
4 teaspoons fresh lemon juice
Preheat oven to 400ºF.
Combine first 5 ingredients in a large bowl; make a well in center of
mixture.
Combine yogurt and next 3 ingredients; stir well with a whisk.
Add yogurt mixture to dry ingredients, stirring just until moist
(batter will be stiff).
Place 12 paper muffin cup liners in muffin cups; coat liners with
cooking spray. Spoon batter evenly into muffin cup liners.
Bake at 400ºF. for 20 minutes or until cupcakes spring back when
lightly touched in center.
Remove cupcakes from pans immediately; place on a wire rack. Let cool
5 minutes.
Combine powdered sugar and 4 teaspoons lemon juice; stir well. Spread
over tops of warm cupcakes.
Yield: 1 dozen (serving size: 1 cup-cakes).
POINTS: 4; Exchanges: 1 1/2 Starch, 1/2 Fruit, 1/2 Fat.
Per serving: Cal 173(19% from fat); Pro 2.4g; Fat 3.6g (sat 0.6g);
Carb 33.3g; Fib 0.5g; Chol 0mg; Iron 0.8mg; Sod 121mg; Calc 48mg.
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8-oz.) carton lemon chiffon fat-free yogurt
1 tablespoon grated lemon rind
1/3 cup fresh lemon juice
3 tablespoons vegetable oil
cooking spray
1 cup sifted powdered sugar
4 teaspoons fresh lemon juice
Preheat oven to 400ºF.
Combine first 5 ingredients in a large bowl; make a well in center of
mixture.
Combine yogurt and next 3 ingredients; stir well with a whisk.
Add yogurt mixture to dry ingredients, stirring just until moist
(batter will be stiff).
Place 12 paper muffin cup liners in muffin cups; coat liners with
cooking spray. Spoon batter evenly into muffin cup liners.
Bake at 400ºF. for 20 minutes or until cupcakes spring back when
lightly touched in center.
Remove cupcakes from pans immediately; place on a wire rack. Let cool
5 minutes.
Combine powdered sugar and 4 teaspoons lemon juice; stir well. Spread
over tops of warm cupcakes.
Yield: 1 dozen (serving size: 1 cup-cakes).
POINTS: 4; Exchanges: 1 1/2 Starch, 1/2 Fruit, 1/2 Fat.
Per serving: Cal 173(19% from fat); Pro 2.4g; Fat 3.6g (sat 0.6g);
Carb 33.3g; Fib 0.5g; Chol 0mg; Iron 0.8mg; Sod 121mg; Calc 48mg.
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