Lentil Lemon Quick Bread
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
|
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
- Preheat oven to 350°F.
- Combine dry ingredients (lemon zest, salt, baking soda, baking powder, white sugar, lentil protein, flour).
- Melt butter.
- Once butter has cooled slightly, combine remaining wet ingredients (eggs, buttermilk, lemon juice, lemon extract).
- Combine wet and dry ingredients; mix until just combined.
- 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.