Lemon Banana Muffins Food

BANANA/LEMON SENSATION

Steps:

• Preheat Oven to 350°F.
• Ovens will lose heat immediately the door is opened.
• A hint for retaining temperature without heat loss when oven door is first opened is to pre-set the oven to about 50° higher than required.
• As soon as pan (s) are put into the oven, close the door and immediately reset to required temperature.
• For BANANA/LEMON SENSATION, set the oven to 400°F and drop down to 350°, at the ready.
• "Prepare" loaf pan in the usual way using a light cooking/baking spray and light dusting of flour.
• Set aside for later use.
• In a small bowl, grate the lemon and set aside (If you have an aversion to lemon, skip this step).
• In a small saucepan, squeeze the fresh lemon half.
• FOR THE LOAF: In a medium-sized bowl, mash bananas well, with a fork.
• In a separate bowl, cream butter or margarine with 1 cup sugar.
• In a separate bowl, beat eggs really well.
• In a large bowl, combine mashed bananas, butter mixture, well-beaten eggs.
• Beat again.
• NOTE: If you are using a blender or food processor, please be aware of over-spills.
• Sift together (if you prefer sifting) flour, baking soda and salt.
• (HINT: Because of the lemon sauce, I do not add salt. If you do not use lemon juice, or lemon rind, salt may be added, in the quantity stipulated above) Add banana mixture to flour a quarter at a time, and mix well after each addition, by hand, with a large mixing-spoon.
• Scrape batter down sides of the bowl into the flour and mix well.
• At this point, add the grated lemon peel and mix well.
• You can never mix too much.
• Ingredients must be well-combined prior to baking.
• Bake for 50 minutes to 1 hour. (my oven requires the full hour).
• Remove from oven and with your cake tester, test for doneness.
• Cake tester should come out clean, with no evidence of batter.
• Using your cake tester, puncture the loaf, all over the top, but not right through.
• While loaf is still hot, carefully spoon the lemon sauce over the surface.
• This will seep into the loaf through the punctures and add flavour to the Banana Loaf.
• Set on cooling rack until the pan can be handled easily, about 1/2 hour.
• Turn the pan over and tap hard on the bottom to loosen the loaf.
• Continue cooling baked loaf, until ready to seal and put away, or serve same day.
• THE LEMON SAUCE: In a small sauce-pan, over medium heat, combine lemon juice and sugar (or other sweetener) Mix continuously and bring to a boil.
• If you have an aversion to lemon, skip this step.

LEMON MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

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.

LEMON BANANA MUFFINS

Steps:

• Lightly oil a muffin tin and preheat the oven to 210°C. The recipe will make 10 to 12 muffins.
• Combine eggs, bananas, lemon rind and juice, yoghurt, melted butter and sugar in a bowl and whisk together.
• Sift in the flour, baking powder, baking soda and salt, and mix well.
• Fill the muffin tins about two-thirds full and sprinkle the top of each muffin with a little cinnamon and sugar mixed together.
• Bake for 10 to 15 minutes or until golden brown and firm.
• Allow to cool in the tin for 5 minutes before removing to a wire rack to cool completely (if you don't eat them immediately...). These freeze well and thaw quickly and efficiently in the microwave.

BASIC BANANA MUFFINS

Steps:

• In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

BANANA NUT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin tins with non-stick cooking spray.
• In large bowl, stir together flour, baking powder, soda, and salt.
• In a medium bowl, beat egg whites slightly. Stir in bananas, sugar, oil, and lemon peel. Add to flour mixture, stirring just until combined. Stir in walnuts. Fill muffin pan cups 2/3 full.
• Bake for about 20 to 25 minutes, or until tops are lightly browned. Remove muffins from pan.

LEMON MUFFINS

Steps:

• Toss the 1st measure of sugar & flour together in a bowl.
• Beat with a fork the melted butter, milk and egg until well combined.
• Add the lemon zest & stir to mix .
• Add the liquid to the dry ingredients and mix carefully until just combined.
• Spray 12 medium size muffin tins with non-stick spray and then divide mixture evenly between them.
• Bake for 10 - 15 minutes at 200 degrees Celsius (depends on your oven).
• Meanwhile stir together the 2nd measure of sugar and lemon juice without dissolving the sugar.
• Pour over hot muffins as soon as they come out of the oven.
• Leave for a couple of minutes but do not leave too long in tins as they may stick.
• Enjoy.

BURST O' LEMON MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, beat the yogurt, egg, butter, lemon zest and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut., Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until golden brown and toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a saucepan, combine the lemon juice and sugar; cook and stir over medium heat until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.

EASY LEMON MUFFINS

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.

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.

BANANA MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside.
• Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
• Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
• Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
• Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
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