Lemon Pound Cake Muffins

By Cindy_Wicker

Ingredients

• GLAZE:
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 cups confectioners' sugar
• 3 tablespoons lemon juice

Preparation

Step 1

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 311 calories, 10 g fat (6 g saturated fat), 63 mg cholesterol, 218 mg sodium, 51 g carbohydrate, 1 g fiber, 3 g protein.

8 WW Points Plus