Ingredients
Product
Amount
Unit
Zest of lemon
1
whole
Salt (kosher)
0.5
tsp
Baking soda
0.5
tsp
Baking powder
0.75
tsp
Sugar (white, granulated)
2.25
cup
MPP Richlea lentil protein concentrate1
2
cup
Flour (all-purpose)
1.5
cup
Eggs
4
whole
Buttermilk
1.125 (1 1/8)
cup
Butter (unsalted)
0.75
cup
Lemon juice
2
Tbsp
Lemon extract
1
Tbsp

1The MSU Food Product Development Lab does endorse any ingredient suppliers, but for culinary and scientific specificity, we tested the recipe using the brand name products listed above.

Instructions

  1. Preheat oven to 350°F.
  2. Combine dry ingredients (lemon zest, salt, baking soda, baking powder, white sugar, lentil protein, flour).
  3. Melt butter.
  4. Once butter has cooled slightly, combine remaining wet ingredients (eggs, buttermilk, lemon juice, lemon extract).
  5. Combine wet and dry ingredients; mix until just combined.
  6. Bake as muffins or loaf.

Nutrition facts

Serving size: 64g

Calories per serving: 180

% daily value* is listed in ()

Total fat: 8g (10%)

  • Saturated fat: 4.5g (23%)
  • Trans fat: 0g

Cholesterol: 50mg (17%)

Sodium: 120mg (5%)

Total carbohydrate: 28g (10%)

  • Dietary fiber: 0g
  • Total sugars: 20g
    • Includes 19g added sugars (38%)

Protein: 6g

Vitamin D: 0mcg

Calcium: 31mg (2%)

Iron: 1mg (6%)

Potassium: 140mg (2%)

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.