Easy Limoncello Custard Muffins Directions:
Preheat the oven to 360°F. Line a 12-cup muffin pan with paper liners and lightly coat the liners with cooking spray.
For the custard, heat the low-fat milk and lemon zest in a saucepan until the milk begins to simmer, then remove it from the heat.
Whisk the egg yolks and sugar in a bowl until smooth.
Whisk in the cornstarch until fully combined.
Gradually whisk the warm milk into the egg mixture.
Return the mixture to the saucepan and cook over low heat, whisking constantly, until thick and smooth.
Transfer the custard to a bowl, cover the surface directly, and let it cool completely.
For the muffins, beat the eggs and sugar until pale and slightly thickened.
Beat in the avocado oil, unsweetened applesauce, limoncello, and low-fat milk until combined.
Add the flour and baking powder and mix just until no dry streaks remain.
Divide the batter evenly among the 12 muffin cups, filling each cup halfway to two-thirds full.
Bake for 15–18 minutes, until the tops spring back lightly and a toothpick inserted into the muffin portion comes out clean.
Let the muffins cool completely.
Cut each muffin horizontally through the center.
Spread or pipe the cooled custard over the bottom halves, then replace the tops.
Finish with a light dusting of powdered sugar before serving, if desired.
WW Points Calculation
Low-fat milk, 1 3/4 cups: 3.00 points
Lemon zest, 1 lemon: 0.00 points
Egg yolks, 3: 6.00 points
Sugar, 1 cup plus 1 tablespoon: 88.00 points
Cornstarch, 6 tablespoons: 6.00 points
Eggs, 4: 0.00 points
Avocado oil, 1/4 cup: 18.00 points
Unsweetened applesauce, 1/2 cup: 0.00 points
Limoncello, 1/2 cup: 17.00 points
All-purpose flour, 2 1/4 cups: 22.00 points
Baking powder, 1 tablespoon: 0.00 points
Points Information
Total Points: 160.00 points
Servings: 12 servings / 1 custard-filled muffin
Points per serving: 13.33 points
Nutrition Information
Calories: 300
Protein: 6 g
Carbohydrates: 47 g
Fat: 8 g
Fiber: 1 g
Sugar: 25 g
Sodium: 190 mg
I'm waiting for your comments! Enjoy!
