Breakfast

Iced Lemon Almond Muffin Tops is for Breakfast, Dessert.

Iced Lemon Almond Muffin Tops takes 15 minutes to prepare.

Iced Lemon Almond Muffin Tops takes 8 minutes to cook.

Iced Lemon Almond Muffin Tops makes 30 servings.

The ingredients for Iced Lemon Almond Muffin Tops are:

For Muffin Tops:
2 large Egg, fresh, whole, raw
8 tbsp Crisco Pure Vegetable Oil
1 cup Granulated Sugar
1 cup Sour Cream
1 serving Lemon juice - of half lemon, 1 Tablespoon (Atkins)
2 cup Flour - Gold medal all purpose flour
1 tsp Salt
1 tsp Baking Soda
.5 tsp Baking Powder
1 cup, sliced Almonds
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For icing:
1 serving Lemon juice - of half lemon, 1 Tablespoon (Atkins)
1 cup, unsifted Powdered Sugar
1 pat (1" sq, 1/3" high) Butter, salted

Here is how you make Iced Lemon Almond Muffin Tops:

Preheat oven to 350 degrees. In a large bowl beat eggs. Add oil and sugar and blend until mixed well. Stir in sour cream and lemon juice. Sift together flour, salt, baking soda and baking powder and add to egg mixture. Stir in almonds and mix just until blended. Pour into greased mini-muffin pans. Bake until done throughout ? approximately 8 - 10 minutes and test for doneness. Mix icing ingredients and microwave until warm. Stir well to dissolve sugar. Top muffins with icing while still warm.Serving Size: 30 topsNumber of Servings: 30Recipe submitted by SparkPeople user ABUELADENISE.

The nutritional information for Iced Lemon Almond Muffin Tops is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 143.2

• Total Fat: 7.4 g
• Cholesterol: 16.2 mg
• Sodium: 137.4 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 0.7 g
• Protein: 2.2 g