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    Nutrition Facts
    Banana Muffins
    Amount Per Serving
    Calories 1763 Calories from Fat 720
    % Daily Value*
    Total Fat 80g 123%
    Saturated Fat 13g 65%
    Polyunsaturated Fat 43g
    Monounsaturated Fat 18g
    Cholesterol 214mg 71%
    Sodium 3434mg 143%
    Potassium 965mg 28%
    Total Carbohydrates 251g 84%
    Dietary Fiber 7g 28%
    Sugars 90g
    Protein 28g 56%
    Vitamin A 4%
    Vitamin C 35%
    Calcium 68%
    Iron 18%
    * Percent Daily Values are based on a 2000 calorie diet.

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      1229
      Nutrition Facts
      Triple Lemon Cupcakes
      Amount Per Serving
      Calories 280 Calories from Fat 63
      % Daily Value*
      Total Fat 7g 11%
      Saturated Fat 1g 5%
      Polyunsaturated Fat 2g
      Monounsaturated Fat 4g
      Cholesterol 56mg 19%
      Sodium 212mg 9%
      Potassium 22mg 1%
      Total Carbohydrates 52g 17%
      Dietary Fiber 0.1g 0%
      Sugars 40g
      Protein 4g 8%
      Vitamin A 0.3%
      Vitamin C 4%
      Calcium 9%
      Iron 2%
      * Percent Daily Values are based on a 2000 calorie diet.
      Triple Lemon Cupcakes – We admit it! These super lemon-y, moist cupcakes aren’t really for the kids – enjoy! – Plain Organic Yogurt, Sugar, Egg, Canola Oil, Lemon Zest, Pure Vanilla Extract, Unbleached Flour, Baking Powder, Salt, Sugar (Icing sugar), Lemon Juice (freshly squeezed), Sugar, – In a large bowl whisk the eggs, sugar, yogurt, lemon zest, oil and vanilla. In a separate bowl combine the flour, baking powder and salt. Combine the 2 mixtures and scrape into 12 greased and floured muffin tins. Bake at 350 for 15-18 minutes until a tester comes out clean. Allow cupcakes to cool in pan for 10 minutes. Make the glaze: combine the 1/4 cup lemon juice and 1/4 cup sugar in a saucepan. Stir over medium heat until sugar is dissolved. Take cupcakes out of tins, poke a few holes in each with bamboo skewer and spoon glaze over top. make the icing: combine the icing sugar with 2-3 tbsp lemon juice and spread on top of each cupcake.