Lemon Apple Oat Muffins Food

LEMON MUFFINS

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-BLUEBERRY OAT MUFFINS

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk, butter, lemon zest and vanilla. Add to dry ingredients just until moistened. Fold in berries. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 20-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack to cool completely.

APPLE LEMON WITH CINNAMON MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• In a bowl, sift together the flour, baking powder, and salt. In a separate bowl, cream together the 1/2 cup sugar, eggs, butter, lemon zest, lemon juice, and milk. Mix the creamed ingredients into the flour mixture until evenly moist. Fold in the apples. Spoon into the prepared muffin cups.
• Mix the 1 tablespoon sugar and cinnamon, and sprinkle over the tops of the muffin batter.
• Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool 1 to 2 minutes before turning out onto wire racks to cool completely.

LEMON APPLE OAT MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Combine oats and dry ingredients togetherin large bowl.
• In medium bowl, beat egg; stir in milk, oil then lemon juice.
• Add to oat mixture with apples and nuts. Mix only until moistened (batter will be thick).
• Spoon into greased or paper baking cup-lined muffin cups.
• Bake 20 minutes or until golden.
• Combine icing ingredients together to make glaze.
• Spoon Lemon Icing over muffins.
• Remove from pan.
• Cool completely.

LEMON OATMEAL POPPY SEED MUFFINS

Steps:

• Heat oven to 400 degrees .
• Line 12 muffin cups with baking cups or lightly grease bottoms only.
• Mix streusel and set aside(I pulse the topping in a mini food processor. I like how the topping comes out this way).
• Muffin: Combine dry ingredients and mix well. Add liquids and mix just until dry ingredients are moist.
• Fill muffin cups.
• Sprinkle streusel over muffins and pat gently.
• Bake 18-20 minutes.
• Note: I made 10 muffins since I fill the pan to the top!

APPLE PIE OAT MUFFINS

Steps:

• Preheat oven to 425°F.For topping, combine flour, brown sugar, oats, coconut oil and cinnamon. Set aside.Place 12 slices of thawed and drained apples on a plate and reserve for garnish. Chop remaining apples into small pieces; set aside.In a large bowl, whisk together flour, oats, baking powder, cinnamon, and salt.In a medium bowl, whisk together oat beverage, brown sugar, melted coconut oil, eggs, lemon juice and zest.Pour wet ingredients into dry ingredients and stir together until just combined. Fold in chopped apples.Line a 12 cavity muffin tray with paper cups. Divide muffin batter evenly among cups (about 1/2 cup (125 ml) portions).Top each muffin with reserved apple slices and crumble topping.Bake in centre rack for 5 minutes; reduce heat to 375°F and bake further 12 minutes until golden and a toothpick inserted into centre comes out cleanly.Let cool 5 minutes before removing to a cooling rack to cool completely.Tip:For a vegan friendly recipe, swap out the eggs for 2 tbsp (30 ml) ground flax mixed with 2 tbsp (30 ml) water.