EASY LEMON MUFFINS
Bake a batch of these easy muffins, drizzled with a tangy lemon icing, using an all-in-one method. They're great for elevenses or whenever you need a sweet treat
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 6-8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 399 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
LEMON DRIZZLE MUFFINS
Zesty lemon muffins, topped with a lemon glaze and finished off with little slices of sugared lemons. Yum!
Provided by Nicky
Categories Desserts
Time 30m
Number Of Ingredients 14
Steps:
- Preheat your oven to 180c/350f
- Add the sugar and egg to a large bowl and mix using a fork or balloon whisk. Add in the butter and vanilla extract, stir, and then add in the yogurt and stir to combine. Next combine the flour and baking soda and add into the mixture along with the lemon zest. Stir everything together using a wooden spoon.
- Grease a 12 hole muffin tin and fill the holes almost to the top with the cake mixture (cake cases are optional, but you'll find that the muffins will be lighter in appearance if you use muffin cases). You should get 10-11 muffins from this recipe. Place in the preheated oven and cook for 13-15 minutes until risen and browned. Once cooked, take out of the oven and leave to cool in the tin for 10 minutes before removing and cooling further on a cooling rack.
- Whilst the cupcakes are in the oven, make the sugared lemons. Place the water and sugar into a pan, bring to the boil and simmer for 3-4 minutes - until the sugar dissolves. Add the lemon slices and simmer for 5 minutes. Turn off the heat and leave to cool for a few minutes. Place the 2 tbsp sugar in a small bowl, then drain the lemon slices and dredge in the sugar. Place them in a single layer on plate to dry.
- When the muffins are cool, make the lemon drizzle by using a balloon whisk or fork to mix the confectioner's sugar with 1 tbsp of lemon juice. You're looking for a drizzle that holds it's shape for a 4-5 seconds after you lift the whisk. Add more of the lemon juice if required until you reach the correct consistency.
- Drizzle the icing over the muffins, then top each muffin with a wedge of lemon and serve.
Nutrition Facts : Calories 282 calories, Carbohydrate 63 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 136 milligrams sodium, Sugar 45 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
LEMON DRIZZLE MUFFINS
Make and share this Lemon Drizzle muffins recipe from Food.com.
Provided by sophie Richardson
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- pre-heat oven to gas6.
- Line a muffin tin with cake cases.
- In a bowl mix eggs, sugar, milk and oil.
- Sift in flour, baking powder, salt and add lemon zest.
- Mix roughly.
- Divide the mixture between cake cases.
- Bake in the oven for 30-35minutes or until golden and springy to the touch.
- Make the icing by mixing the lemon juice and icing sugar together.
- At this point i like adding some lemon zest for presentation.
- Drizzle icing over muffins.
Nutrition Facts : Calories 252.8, Fat 9.1, SaturatedFat 1.7, Cholesterol 38, Sodium 209.6, Carbohydrate 37.9, Fiber 0.9, Sugar 12.7, Protein 4.9
LEMON DRIZZLE CAKES
The mini and extra marvellous version of our most popular recipe, the lemon drizzle cake
Provided by Good Food team
Categories Afternoon tea, Treat
Time 45m
Yield Makes 12
Number Of Ingredients 5
Steps:
- Heat oven to 160C/140C fan/gas 3. Line a muffin tin with 12 muffin cases. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined - don't over-whisk. Fill the cases two thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
- Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer. Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool.
Nutrition Facts : Calories 378 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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