Simply Scratch · by Laurie McNamara
Strawberry Lemon Pancake Muffins
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 9%
CARBS 22G56% OF CAL
1G FIBER15G OTHER6G TOTAL SUGAR
FAT 6G32% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Muffins with a tender, pancake-like batter studded with strawberries and lemon zest. Naturally sweet and best enjoyed warm with butter and maple syrup.
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View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup unbleached all-purpose flour
- 2 tablespoons sugar
- 1 small lemon (zested)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2/3 cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter (melted and cooled)
- 1 teaspoon lemon juice (freshly squeezed)
- 1/2 teaspoon vanilla extract
- 3/4 cup sliced strawberries (fresh or dehydrated)
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 9%
CARBS 22G56% OF CAL
1G FIBER15G OTHER6G TOTAL SUGAR
FAT 6G32% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 199mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 84mg
- Calcium
- 41mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 199MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.