Lemon Almond Muffins Food

LEMON ALMOND MUFFINS

Steps:

• Preheat oven to 400 degrees F. Spray muffin tin with cooking spray.
• Mix together sour cream, oil, lemon peel, egg and extract in a bowl, stir just until blended.
• In another bowl mix together flour, sugar, baking powder and baking soda.
• Gently stir flour mixture into wet ingredients. Do not over stir, Mix just until combined.
• Scoop into prepared muffin tin, sprinkle with almonds and bake fo 15-18 minutes or until golden brown and toothpick comes out clean.
• Cool on wire rack for 5 minutes and then remove from tin and place on wire rack to glaze.
• Mix together powdered sugar and lemon juice in a small bowl until smooth and a good drizzling consistency. Drizzle over warm muffins. Serve warm.

ALMOND FLOUR LEMON MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
• Sift almond flour, baking powder, and baking soda together into a bowl and set aside.
• Mix sugar, eggs, Greek yogurt, butter, lemon juice, and lemon zest in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix. Distribute the batter evenly between the prepared muffin cups, filling the cups all the way to the top.
• Make the topping by mixing almond flour, brown sugar, and butter together until crumbly. Set aside.
• Bake muffins in the preheated oven for 15 minutes, then remove from the oven and sprinkle crumble mixture over the tops. Continue baking until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean, 3 to 5 minutes. Cool muffins in the pan on a wire rack for 5 minutes.
• While the muffins are cooling, mix powdered sugar, half-and-half, and lemon juice together in a small bowl for the glaze. Remove the muffins from the pan and drizzle the glaze over the top.

BLUEBERRY & ALMOND MUFFINS

Steps:

• Preheat oven to 180c/fan.
• To make the almond paste mix ground almonds, sugar and eggs, until it makes a reasonably thick mix.
• Next, in a large separate bowl cream the butter until soft and creamy.
• Then scrape the almond paste into the butter and mix thoroughly.
• Add the flour. The mixture will become very stiff but don't worry. Just add the milk and vanilla essence. Add the blueberries and mix carefully.
• Spoon about a tablespoon of the mixture into the cupcake cases and place the tray into the centre of the oven.
• Bake for 20-25 minutes or until slightly golden and a skewer comes clean out of the muffin when poked.
• Take out of the oven and leave to cool on a wire rack for 10 minutes. Then enjoy with some fresh blueberries on the side.

LEMON MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

CRANBERRY LEMON MUFFINS

Steps:

• In a large bowl, combine almond flour, salt, baking soda and cranberries.
• In a smaller bowl stir together oil, eggs, agave and lemon zest.
• Stir wet ingredients into dry.
• Spoon batter in lined muffin tins.
• Bake at 350 degrees for 25-30 minutes.
• Cool and serve.