LEMON MUFFINS
Provided by Shiran
Number Of Ingredients 12
Steps:
- Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner papers.
- In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
- In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Divide the batter evenly between the muffin cups (almost all the way to the top). Bake for 3 minutes and then reduce the oven temperature to 180C/350F and continue to bake for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.
- In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).
- When the muffins are cooled, pour the drizzle over the muffins.
- Muffins are best the same day they are made, but can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.
LEMON-HERB MUFFINS
What a fun combination! These scrumptious muffins are moist and sweet with a hint of tart lemon and aromatic rosemary.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 33m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
- Beat eggs slightly in medium bowl; stir in remaining ingredients except sugar crystals just until moistened. Divide batter evenly among cups; sprinkle with sugar crystals.
- Bake 15 to 20 minutes or until tops are golden brown.
Nutrition Facts : Calories 135, Carbohydrate 18 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg
SOUR CREAM AND HERB MUFFINS
Categories Bread Herb Breakfast Brunch Bake Mother's Day Fall Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 muffins
Number Of Ingredients 14
Steps:
- Position rack in center of oven and preheat to 350°F. Butter 12 standard-size (1/3-cup volume) muffin cups or line cups with muffin papers. Whisk first 4 ingredients in large bowl to blend well. Whisk buttermilk, eggs, sour cream and oil in medium bowl to blend; whisk in herbs and lemon peel. Stir buttermilk mixture into flour mixture. Divide batter among prepared cups. Brush tops lightly with melted butter.
- Bake muffins 20 minutes. Brush tops with butter. Continue baking until golden on top and tester inserted into center comes out clean, about 15 minutes longer. Turn muffins out onto rack. Serve warm or at room temperature.
PARMESAN HERB MUFFINS
Good served hot with stew. Note: if you don't have buttermilk or sour milk you can make some for this recipe by putting lemon juice (or vinegar but I like lemon juice better) into a measuring cup and then pour in milk to make 1 1/4 cup. Let set for 10 minutes at room temperature before using.
Provided by _Pixie_
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F.
- Grease bottoms of 12 muffin-pan cups or line with paper baking cups.
- Lightly spoon flour into measuring cup; level off.
- In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well.
- Add buttermilk (or sour milk), margarine and egg; stir just until dry ingredients are moistened.
- Fill prepared muffin cups 2/3rds full.
- Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean.
- Best served warm.
Nutrition Facts : Calories 140.1, Fat 5.3, SaturatedFat 3.1, Cholesterol 28.5, Sodium 198, Carbohydrate 18.6, Fiber 0.7, Sugar 2.4, Protein 4.4
SAVORY HERB MUFFINS
These muffins are really good and different. Everybody at work just loved them and wanted the recipe. I got this from another Wal-Mart recipe card (usually in the produce section).
Provided by Starlita
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Spray 12 standard-size muffin cup pan with cooking spray.
- Add dry ingredients to large bowl and stir to blend well.
- Mix buttermilk, eggs, sour cream and oil in medium bowl to blend.
- Add herbs and lemon peel.
- Stir buttermilk mixture into flour mixture, do not over mix.
- Drop batter into prepared muffin pan.
- Brush tops lightly with melted butter.
- Bake muffins 15 minutes, brush tops again with butter.
- Continue baking until golden on top about 12 minutes longer.
- Turn muffins out onto cake rack.
- Serve warm with cream cheese.
LEMON CRUMB MUFFINS
I love to have the dough for these muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm. Their cakelike texture makes them perfect for breakfast, dessert or snacking. -Claudette Brownlee, Kingfisher, Oklahoma
Provided by Taste of Home
Time 45m
Yield 40 muffins.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.
Nutrition Facts : Calories 308 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 159mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
EASY LEMON MUFFINS
Bake a batch of these easy muffins, drizzled with a tangy lemon icing, using an all-in-one method. They're great for elevenses or whenever you need a sweet treat
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 6-8
Number Of Ingredients 9
Steps:
- Line a muffin tin with large muffin cases. Heat the oven to 180C/160C fan/gas 4. Tip all the ingredients in a large bowl and mix until smooth using a wooden spoon or an electric whisk. Spoon tablespoons of the batter into the muffin cases until they're three-quarters full (you can make up to 8, depending on the case size). Bake for 30 mins or until a skewer comes out clean. Leave on a cooling rack to cool completely.
- Meanwhile, make the icing. Sieve the icing sugar into a bowl and gradually add lemon juice until you have a thick but pourable icing - you may not need all of the juice. Drizzle over the cooled muffins and serve.
Nutrition Facts : Calories 399 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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