LEMON YOGURT MUFFINS
Make and share this Lemon Yogurt Muffins recipe from Food.com.
Provided by Susie D
Categories Quick Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400F (200C).
- In a large bowl, mix together the flour, rolled oats, 1/2 cup granulated sugar, baking powder, baking soda and salt.
- In a separate bowl, mix together the yogurt, egg, 1/4 cup lemon juice, and finely chopped peeled lemon (white pith removed first).
- Add the wet ingredients to the dry, mixing only until blended.
- Fill 12 well-greased muffin cups two thirds full.
- Bake for 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
- Meanwhile, prepare the syrup: Put 1/4 cup granulated sugar and the grated rind and juice of 1/2 lemon in a small pot.
- Bring to a boil and reserve.
- When the muffins are baked, prick all over with a toothpick.
- Do not remove them from the pan until cooled.
- Brush the warm syrup on the hot muffins.
Nutrition Facts : Calories 155.7, Fat 1.9, SaturatedFat 0.8, Cholesterol 18.8, Sodium 280.9, Carbohydrate 31.3, Fiber 1.3, Sugar 14.1, Protein 4
ORANGE YOGURT MUFFINS
From William Sonoma kitchen library. I love the light flavor of these muffins. You can choose to serve as is or top with the optional glaze I've included with the recipe. ***updated/correction*** 2/4/09 - Due to the reviews I realize I need to adjust the servings and the ingredient measurements for the glaze. ***
Provided by HokiesMom
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375F (190C) and butter or spray standard muffin tins.
- Finely grate the zest from the oranges (zest only the bright orange portion of the peel)- you will end up with approximately 1/4 c of zest.
- In a small saucepan, combine the zest, first 1/4 cup of sugar and the water; stir together over medium heat for about 2 minutes until sugar dissolves.
- Add the butter and stir until melted, about 1 minute more.
- Set aside orange zest mixture.
- In a medium bowl, stir together the flour, baking powder, baking soda, salt and the second 1/4 cup of sugar.
- In a large bowl, whisk together the eggs, yogurt, milk and reserved orange zest mixture until smooth.
- Add the flour mixture and stir just until blended (do not overmix).
- Spoon into prepared muffin tins, filling each cup three-quarters full.
- Bake for 15-20 minutes, or until pick inserted in center comes out clean.
- Cool in tins for 3-5 minutes and then remove and cool completely on wire rack.
- ****FOR GLAZE****.
- Combine all the ingredients for the glaze in a small bowl and whisk together briskly until smooth and very well blended.
- If glaze is too stiff, beat in a few more drops of orange juice.
- Brush or spoon over the muffins while they are still a bit warm.
- You will end up with almost 1/2 cup of glaze which should be enough for the 18 muffins.
LEMON YOGURT CRANBERRY MUFFINS
Make and share this Lemon Yogurt Cranberry Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 40m
Yield 12 muffins (about)
Number Of Ingredients 10
Steps:
- Preheat oven to 400° and grease muffin pan.
- In a mixing bowl, beat the honey and oil together until creamy.
- Beat in eggs and lemon extract.
- In another mixing bowl, combine the dry ingredients (flour to baking powder); add dry ingredients to egg mixture alternately with yogurt, beginning and ending with flour mixture.
- Fold in cranberries and lemon zest, stirring just until moistened (do not overmix).
- Spoon batter into prepared muffin cups, filling to the top.
- Bake for 15-20 mintus.
Nutrition Facts : Calories 253.5, Fat 8.3, SaturatedFat 1.5, Cholesterol 71.3, Sodium 112.5, Carbohydrate 40.2, Fiber 1.9, Sugar 19.9, Protein 6
MOIST LEMON/ORANGE ZUCCHINI MUFFINS
Make and share this Moist Lemon/Orange Zucchini Muffins recipe from Food.com.
Provided by Bergy
Categories Quick Breads
Time 35m
Yield 12 Muffins
Number Of Ingredients 12
Steps:
- Mix together the eggs, oil, lemon rind, lemon juice,sugar, orange juice& Zucchine Mix together the flour, baking powder, baking soda, salt& nutmeg.
- Make a well in the middle of the dry ingredients and pour in the zucchini mixture, Mix well but lightly.
- Spoon batter into muffin tins lined with paper cups or without paper cups.
- Bake in 450F oven for apprx 20 minutes.
- Enjoy.
APRICOT ORANGE YOGURT MUFFINS
I love these fresh from the oven for breakfast with my favorite fruit. Mixture can be prepared ahead and refrigerated for up to 12 hours lightly covered.
Provided by franrobson
Categories Breads
Time 30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In large mixing bowl whisk together the flour, sugar, baking powder, nutmeg, baking soda and salt.
- In separate bowl whisk together eggs, yogurt and butter and pour over dry ingredients.
- Sprinkle with apricots and orange rind.
- Stir just until dry ingredients are moistened.
- Scoop into greased or paper lined muffin cups, filling to top.
- Bake in centre of 375 oven for about 20 minutes or until golden and tops are firm to the touch.
- Let stand for 5 minutes before serving warm.
LEMON MUFFINS W/YOGURT
After making "Karen's Blueberry Yogurt Muffins" (#86105) more times than I can remember, the recipe took on a whole new life today! This new recipe is "what happened"...and my will-power has been non-existent, as usual! If you want more lemon, use any or all of these options: Use ALL the juice from the lemon in the batter (just make certain juices total 1/4 C.), use lemon yogurt, add lemon extract or flavoring, after muffins have cooled-make a glaze using lemon juice. I think there's no such thing as too much lemon! (I didn't measure the zest...I just used every bit I could scrape off one lemon! I used the juice from one half but will use ALL the juice next time. I squeezed it into the measuring cup and topped it off with orange/peach/mango juice. A nice "tart" kick!) Let me know what options you try!
Provided by SinginChef
Categories Quick Breads
Time 37m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 375 F; use no-stick spray for muffin tin(s).
- Whisk eggs, yogurt, zest, juices, and melted butter together.
- Combine dry ingredients and add to yogurt mixture.
- Fold together until all the dry ingredients are incorporated.
- Fill muffin cups equally and bake for 22-25 minutes.
Nutrition Facts : Calories 203.4, Fat 5.1, SaturatedFat 2.9, Cholesterol 46.2, Sodium 151.2, Carbohydrate 35.1, Fiber 0.7, Sugar 16.9, Protein 4.4
LEMON YOGURT MUFFINS
I only had this recipe a short time before it became a personal favorite. Folks like the light and tender texture of these muffins. I'm grateful to my mother, who taught me the goodness of baking from scratch.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan. , Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.
Nutrition Facts : Calories 210 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 236mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
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