Lemon Corn Muffins Food

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.

BLUEBERRY CORNBREAD MUFFINS

Steps:

• Preheat the oven to 350°F degrees. Line a muffin pan with paper liners (don't skip the liners or the blueberries will stick to the pan).
• Combine the milk and lemon juice. Let sit for 10 minutes.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
• Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
• In a separate bowl, whisk together the eggs, milk/lemon mixture, vanilla and lemon zest. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix.
• Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.
• Notes:Be sure to zest the lemon before juicing it. Don't be tempted to increase the blueberries: one cup is just the right amount -- if you jam-pack the muffins with berries, they'll be too tart and wet.
• Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

LEMON CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries., Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

LEMON-CORN MUFFINS

Steps:

• Heat oven to 400°F. Line 8 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
• In medium bowl, stir together muffin mix and cornmeal. Stir in milk, butter, lemon extract and egg just until dry ingredients are moistened. Divide batter evenly among muffin cups.
• Bake muffins 17 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan to wire rack. Serve warm.

BLUEBERRY LEMON CORN MUFFINS

Steps:

• Preheat oven to 375°F. and line six 1/3-cup muffin cups with paper liners.
• Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined.
• Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.

BLUEBERRY-CORN MUFFINS

Steps:

• Heat oven to 400°F.
• Whisk egg, lemon zest and sour cream in medium bowl until blended. Add muffin mix; stir just until blended. Stir in blueberries.
• Spoon evenly into 6 paper-lined muffin cups; sprinkle with sugar.
• Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove muffins from pans to wire racks; cool completely.

SOUR CREAM AND LEMON HONEY CORN MUFFINS

Steps:

• Preheat oven to 350 degrees F. Grease your muffin tray.
• Mixture is prepared in 2 parts - wet and dry. First prepare the wet mixture. In a large mixing bowl whisk together eggs, sour cream, melted butter, milk, honey, lemon zest and juice. In a separate large mixing bowl combine all dry ingredients. Once the dry mixture is blended begin to add the wet mixture by folding into the dry mixture. As soon as both mixtures are blended spoon the mixture into the prepared muffin tray. Fill each cup about 2/3 to 3/4 full. Bake muffins for about 20 to 25 minutes, or until the top has a golden crust. When ready, remove from the oven and let them cool slightly. Remove from tray and serve.

HEARTY LEMON BLUEBERRY CORN MUFFINS

Steps:

• Preheat the oven to 375℉. Spray a 12-cup muffin tin with nonstick cooking spray. Mix flours, corn meal, baking powder, baking soda and salt in a mixing bowl. Mix in the blueberries until coated with flour. Set aside In a separate bowl, use a spatula to beat the egg, sugar, lemon zest, lemon juice, and buttermilk together until smooth. Stir in the melted butter. Add the flour mixture to the egg mixture. Stir together until just the wet and dry ingredients are just combined, about 10 strokes. Do not over mix. Using a large spoon or an ice cream scoop, swiftly place the batter into prepared muffin tins. Bake in the center of the oven for 20 to 25 minutes until the muffins are domed, dry to the touch and the sides have slightly pulled away from the pan. Makes 12 muffins. To make this recipe pareve, substitute non-hydrogenated margarine for the butter. Instead of buttermilk, pour 1 tablespoon of lemon juice or white vinegar into one cup of soy milk. Set it aside for 10 minutes until it thickens and curdles. Then, add it to the wet ingredients. Don't have buttermilk? Make your own by following the pareve substitution, just use milk instead of soy milk. This recipe works great in mini-muffin tins. Just check them sooner as they bake faster.

LEMON BASIL BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°F Use a little of the butter melted for the recipe to lightly brush the muffin tin. Set aside the remaining butter to cool.
• In a mixing bowl, combine the flour, cornmeal, baking powder, salt, sugars, and nutmeg and toss well. Rinse the blueberries, pick over them, and drain well. Put them in a small bowl and toss them with 1 tablespoon of the flour mixture to coat them.
• In a small bowl, lightly beat the eggs with a fork or a whisk, add the milk, and blend well. Stir in the melted butter and minced basil. Pour the liquid ingredients into the dry ingredients and stir to barely combine. Add the blueberries, folding them in gently, until they are just incorporated into the batter. Do not overmix.
• Spoon the batter evenly into the muffin tins filling them about two-thirds full. Place in the middle of a hot oven and bake for about 20 minutes, until just golden brown, or a tester comes out clean. Cool in the tin for 5 minutes or so, loosen with a metal spatula and cool on baking racks or eat them warm.

LEMON BLUEBERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees. Spray a 12-cup muffin tin with nonstick cooking spray or use paper liners.
• Mix together buttermilk and cornmeal. Set aside.
• In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, whisk together oil, sugar, lemon zest, vanilla, and eggs for about 2 minutes.
• Whisk in the buttermilk mixture.
• Stir in the flour mixture with a wooden spoon or rubber spatula. Gently stir in the blueberries.
• Divide batter between the 12 cups, almost to the brim.
• Bake 18 to 20 minutes.

LEMON CORNBREAD LOAF

Steps:

• Grease a 9" x 5" loaf pan. Dust with 1 tablespoon of cornmeal and 1 tablespoon of flour. Set aside.
• Preheat the oven to 375 degrees.
• In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt.
• Place lemon juice in a measuring cup. Add enough milk to make 1 cup of liquid. Let sit for 2 minutes, until the milk sours.
• In a small measuring bowl, whisk egg, oil, lemon zest and the sour milk.
• Add the wet ingredients to the dry ingredients and stir until well mixed.
• Pour the batter into the loaf pan.
• Bake for 20 to 23 minutes OR until the toothpick inserted in few places in the bread comes out clean.
• Cool completely in the pan, remove and serve.

LEMON BLUEBERRY CORNBREAD MUFFINS

Steps:

• Preheat oven to 425º F. Spray muffins tins with non-stick cooking spray. Set aside.
• Pour milk into measuring cup. Add lemon juice to milk and allow to sit while preparing other ingredients.
• Pour buttermilk cornbread mix into medium bowl. Add sugar, blueberries, and lemon zest. Slowly pour milk mixture into bowl with dry cornbread mixture and stir slowly and gently until well combined.
• Fill muffin tins 3/4 full and bake for 15 minutes or until golden brown and cooked through.
• Allow to cool slightly before removing from muffin tin. Serve warm.

LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners (or make your own parchment paper liners).
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, poppy seeds, and salt.
• In a separate bowl, whisk together sour cream, melted butter, egg, lemon zest, lemon juice, vanilla extract, and lemon extract (if using).
• Add the wet ingredients to dry ingredients and use a spatula to gently stir together until just combined (don't over-mix or your muffins will be dense and dry). The muffin batter will be very thick, this is normal!
• Evenly divide batter into prepared muffin tin (for tall muffins with big muffin tops like in the photos, only divide into 10 or 11 cavities rather than all 12) and transfer to 425F (220C) preheated oven. Bake for 8 minutes and then, without opening the oven door or removing the muffins, reduce heat to 350F (175C) and bake another 5-6 minutes if baking twelve muffins and 7-8 minutes if baking ten muffins, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Allow to cool before drizzling with glaze.

LEMON-POPPYSEED CORNBREAD MINI MUFFINS

Steps:

• Preheat oven to 400 degrees F. Spray mini muffin pan with cooking spray.
• In large bowl, whisk together cornmeal, flour, sugar, baking powder, lemon zest and salt. Add egg, oil, milk, poppyseeds and lemon juice; stir until just combined. Spoon batter into 20 prepared mini muffin cups (fill cups about 3/4 of the way full).
• Bake 8 to 9 minutes or until toothpick inserted in center of muffin comes out clean. Cool muffins in pan on wire rack 5 minutes. Remove muffins from pan and transfer to wire rack to cool completely.

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 CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prepare muffin tin. Put paper liners in about 7-8 muffin tins and spray each liner with vegetable spray.
• In a medium bowl, combine Jiffy Corn Muffin Mix (8.5 ounce), Granulated Sugar (3 tablespoon), Baking Soda (1/4 teaspoon), Baking Powder (1/2 teaspoon), Egg (1), and Buttermilk (1/2 cup). Stir until just combined.
• Zest the Lemon (1) and add lemon zest into the batter. Mix again so that zest is distributed throughout batter.
• Add Fresh Blueberry (1 cup) and stir to coat.
• Spoon batter into prepared liners filling each about 3/4 way.
• Bake for 18-20 minutes until golden brown. Serve.

LEMONY CORN MUFFINS

Steps:

• In a large bowl, combine the first nine ingredients. In another bowl, beat egg, corn and oil; stir into dry ingredients just until blended. Fill greased muffin cups two-thirds full. Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.

CORNBREAD MUFFINS

Steps:

• Preheat oven to 200 degrees centigrade or 375 degrees fahrenheit. Line a muffin tin with liners.
• Combine all ingredients - EXCEPT CHEDDAR - into a large bowl and whisk to combine well - DO NOT OVERMIX. Add cheddar and blend just until incorporated.
• Distribute batter evenly. It will come to the top of each liner, but that's OK because they don't rise that much.
• Bake for 18-20 minutes, or until toothpick comes out clean.

LEMON-ROSEMARY CORN MUFFINS

Steps:

• Preheat oven to 425°F. Grease a 12 muffin/cupcake pan.
• Combine flour, cornmeal, baking powder, salt, sugars, rosemary, and lemon zest. Set aside.
• In a large bowl, mix together eggs, sour cream, and butter.
• Add the flour mixture to the egg mixture in two additions. Mix until just combined.
• Spoon batter into the pan by filling each cavity 3/4 of the way full.
• Bake for 15-20 minutes, or until lightly golden brown and cake tester comes out clean. Let cool in pan for 10 minutes before removing from pan. Serve warm or at room temperature.

LEMON CORNBREAD MUFFINS

Steps:

• Preheat oven to 400 degrees and grease a muffin pan with cooking spray.
• Zest one lemon. Cut the lemon in half and juice it, discarding any seeds.
• Pour the milk into a small bowl and add lemon juice. Stir juice and milk together and set aside - milk should slightly curdle forming a type of quick buttermilk.
• Melt butter in microwave and then set aside to cool.
• In a large bowl combine flour, cornmeal, oat bran, brown sugar, baking powder and salt. Add lemon zest by sprinkling over dry ingredients. Whisk to combine.
• Add eggs to dry ingredients. Then add butter, olive oil, milk and lemon juice mixture and vanilla to the large bowl. Stir until just combined.
• Spoon the batter into muffin cups. Bake 15-20 minutes, or until golden brown around the edges and toothpick comes out with a few moist crumbs.
• May be served plain or with jam.

LEMON CURD MUFFINS

Steps:

• Heat the oven to 190oC/375oF/gas 5. Line a 12 whole muffin tin with paper cases.
• Sieve the flour into a bowl mix in the sugar
• mix together the egg, sunflower oil, milk and vanilla extract in a bowl
• Make a well in the flour and sugar mix add some of the liquid mix into the centre of the well in the flour mix then stir in (this helps the dry and wet mixes mix together) continue to stir in the wet mix to the dry mis to make the muffin batter add some juice of a lemon stir it in.
• fill the muffin cases half full withthe batter then place 1 tsp of lemon curd on top then top up the muffin cases with remaining muffin batter.
• place in the pre heated oven on the middle shelf DO NOT SLAM the door. Bake for 10-15 minutes until risen and firm.
• For the sugar coating, microwave the lemon curd on high for 1 minute until melted. Put the sugar into a shallow bowl. Brush on the melted lemon curd top of each muffin and dip the tops of each muffin in the sugar to coat the tops.
• If anyone can't get hold of Lemon Curd at your local store, you can make your own. Below I have included a recipe but feel free to use your own recipe.
• The following will make a single large jar of lemon curd. Obviously you can multiply up the quantities to make more.
• Put a large bowl over a pan of water. Put this on the heat, and once the water has come to the boil put 55g (2oz) of unsalted butter and 225g (8oz) of sugar into the bowl.
• Meanwhile, grate the rind of two lemons and squeeze their juice into another bowl. Once the butter has fully melted, add the rind and juice to your large bowl over the pan. Finally, beat two eggs and pour them into the mixture. Stir the mixture with a wooden spoon. Keep it moving slowly all the time so that it coats the edges of the bowl. This will allow it to start cooking on the hot glass. Over the next 20 to 30 minutes it will thicken and you may start to see some white parts forming in the otherwise yellow mixture. This is perfectly normal. Eventually you will see that the mix has become considerably thicker and you will be able to draw the spoon through it and see the bottom of the bowl. Once you have reached this stage it is ready to be poured into the jar.
• Remove the pan from the heat and very carefully ladle the hot mixture into a sterilised jar using a funnel if necessary to help you get it in, without it running down the sides.

RASPBERRY LEMON CORN MUFFINS RECIPE

Steps:

• Adjust the toaster oven cooking rack to the middle position and preheat to 425°F on the "Bake" setting. Grease a 6-cavity muffin tin with cooking spray or oil. In a small bowl combine the sugar and lemon zest. Using your fingers, rub the sugar and zest together until the sugar turns a light-yellow color. Set aside. In a large bowl whisk together the flour, cornmeal, baking powder, baking soda, and salt. Roughly chop the raspberries, add them to the flour mixture and toss gently to coat the berries. Whisk the egg, buttermilk, and oil into the bowl of lemon zest and sugar. Gently fold the wet ingredients into the flour mixture until combined. Divide batter among prepared pan and sprinkle with sparkling sugar if desired. Reduce the temperature to 400°F and bake the muffins until they are golden around the edges and a toothpick inserted in a few comes out clean, about 12 to 13 minutes.

RASPBERRY-LEMON CORN MUFFINS

Steps:

• Preheat oven to 400°F and line 15 (1/3-cup) muffin cups with liners, dividing evenly between 2 pans (muffins cook more evenly with empty cups among them).
• Whisk together flour, cornmeal, granulated sugar, baking powder, salt, and zest in a large bowl. Whisk together butter, milk, yolks, and whole egg and stir into flour mixture until just combined.
• Gently stir in berries and divide batter evenly among cups (each cup will be about three fourths full).
• Bake in middle of oven (or upper and lower thirds if necessary) 10 minutes, then sprinkle tops evenly with sanding sugar. Bake muffins until tops are golden and a tester comes out clean, about 7 minutes more. Remove muffins from pans and cool on a rack.