Recipe: Tangy Lemon Muffins

Souplantation and Sweet Tomatoes would often host a “Lemon Month” in April featuring lemon-flavored salads, pastas, and desserts. This muffin is surprisingly light and bright.

The following is an official Souplantation-provided recipe originally printed by the San Diego Union-Tribune in 2010.

Ingredients

Recipe yields approximately 2 dozen muffins.

DRY MIX

• 3 cups white flour
• ½ cup wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt

WET MIX

• 7¼ fluid ounces buttermilk
• 5½ fluid ounces frozen lemonade concentrate
• 4½ fluid ounces canola oil
• 6 tablespoons instant lemon pudding mix
• 5½ tablespoons fresh lemon juice
• 2¾ teaspoon lemon flavored extract
• 1 teaspoon grated or finely diced lemon zest
• ¾ cup white sugar
• ¼ cup water
• 2 eggs

Directions

• Preheat oven to 325 degrees.
• Combine dry mix ingredients in a bowl and mix until thoroughly combined.
• Combine wet mix ingredients in a large mixing bowl. Beat wet mix to dissolve the sugar.
• Combine the wet mix and dry mix in a mixing bowl. Mix until thoroughly combined. Do not overmix.
• Spray muffin pan with quick-release spray. Scoop muffins into muffin pan with 2-ounce scoop. Sprinkle powdered sugar on top. Bake for approximately 15 minutes.