LEMON CURD MUFFINS
Makes 12 Muffins
1 Muffin = 4 PointsPlus™
|This was Susan's muffin.|
1 1/2 cups all-purpose flour2 tsp baking powder
1/4 tsp salt
1/2 cup Splenda granulated
1/4 cup fat-free egg substitute
1/2 cup light sour cream
1/2 cup fat-free milk
5 TBSP light butter, melted and then cooled slightly
1 cup lemon curd, divided
Preheat oven to 350º. Spray muffin pan.
In a large bowl, whisk together the flour, baking powder, salt and Splenda.In a medium bowl, mix together the egg substitute, sour cream, milk and butter.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Mix lightly until just combined.
Add 2/3 of the lemon curt in 6 or 7 dollops and quickly 'marble' it throught the batter.
Fill the muffin cups @3/4 full. Bake @30 minutes or until a light golden brown.
Transfer to a wire rack to cool.
|This was my muffin.|
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***