THE BEST BLUEBERRY MUFFINS
The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
- Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
- Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
- Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.
LEMON BLUEBERRY MUFFINS
The bright tang of lemon zest and juice mingled with sweet blueberries makes these muffins worth waking up for.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h55m
Yield Makes 12
Number Of Ingredients 10
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. Fold in blueberries.
- 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.
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.
SOUR CREAM MUFFINS
Nummy and moist! These non sweet muffins go great with heaping spoonfuls of jam or peanut butter! Great with savory meals, a snack or breakfast. Check out my variations on this recipe: Lemon Zest Muffins, Yummy Brown Sugar Nutty Muffins and Cinnamon Raisin!
Provided by Hydra
Categories Breads
Time 30m
Yield 10-12 muffins, 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F.
- Mix flour, baking powder and baking powder in a large bowl. Cut in butter until mixture resembles coarse crumbs then make a well in center of mixture.
- Beat egg in a small bowl; add sour cream and milk.
- Add to flour mixture, mixing just until moistened.
- Spoon into greased muffin pans until cups are about 2/3 full. Or grease pans and the surface around the pan as well, filling cups all the way, this will produce muffins with larger tops, though less muffins.
- Bake for 15 minutes or until lightly browned.
Nutrition Facts : Calories 131.2, Fat 7.6, SaturatedFat 4.6, Cholesterol 34.8, Sodium 141.3, Carbohydrate 12.9, Fiber 0.4, Sugar 0.1, Protein 2.8
BLUEBERRY SOUR CREAM MUFFINS WITH LEMON GLAZE
Steps:
- Heat oven to 425 degrees. Line a muffin pan with paper liners. Set aside.
- In a large bowl, using a hand mixer, beat together eggs and sugar until light and fluffy, about 4 minutes. Add sour cream, vegetable oil, lemon zest, and vanilla and beat on low until just incorporated.
- In a medium-size bowl, whisk together flour, baking powder, salt, and baking soda. Add the flour mixture to the wet half at a time, mixing in-between. Be careful not to overmix.
- In a small bowl, add blueberries and sprinkle over the flour. Toss to coat the blueberries. Add floured blueberries to the muffin batter and fold in.
- Using an ice cream scoop, fill muffin liners to the top with batter.
- Place muffin pan in the oven and bake at 425 for 5 minutes THEN LOWER TEMPERATURE TO 375 and bake for 25 minutes or until tops are golden and a toothpick inserted into the center comes out clean.
- Remove muffins from oven and let cool in the pan for 5 minutes. Remove the muffins from the pan and cool completely on a cooling rack.
MEAN CHEF'S LEMON SOUR CREAM MUFFINS
This is an adopted recipe. This recipe makes light, fluffy and soft muffins which are more cake like with a hint of lemon.
Provided by lemoncurd
Categories Quick Breads
Time 45m
Yield 10 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Grease muffin tins.
- Melt the butter and let cool.
- Thoroughly mix all the dry ingredients in a large bowl.
- Whisk together the eggs and sour cream in a smaller bowl.
- Stir in the butter, 1/4 cup lemon juice, and zest and juice of lemon.
- Make a well in the middle of the dry ingredients.
- Add wet ingredients and mix with as few strokes as possible.
- Don't overmix.
- Spoon batter into muffin tins.
- Bake at 350° for 25 minutes.
Nutrition Facts : Calories 311.3, Fat 15, SaturatedFat 8.8, Cholesterol 73.6, Sodium 349.4, Carbohydrate 40.8, Fiber 0.7, Sugar 21.1, Protein 4.5
LEMON FLAXSEED MUFFINS
Start your morning off with Lemon Flaxseed Muffins. These Lemon Flaxseed Muffins are easy to make and feature lemon zest, maple syrup and sour cream.
Provided by My Food and Family
Categories Milk Alternative
Time 35m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine first 4 ingredients. Whisk remaining ingredients in large bowl until blended. Add flour mixture; stir just until moistened.
- Spoon into 12 paper-lined muffin cups. (Muffin cups will be full.)
- Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool muffins in pans 5 min. Remove to wire racks; cool slightly or to room temperature.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
SOUR CREAM LEMON MUFFINS
This comes from the Not So Humble Pie blog (http://notsohumblepie.blogspot.com/2010/05/sour-cream-lemon-muffins.html). It makes a moist muffin with a gentle lemon flavor. The family enjoyed it very much. I am capturing it here so that I can find it again.
Provided by DrLock
Categories Quick Breads
Time 36m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Prep your muffin pan with a little non-stick spray and preheat the oven to 375°F.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and lemon zest. Use a whisk to break up any lumps and thoroughly combine.
- Make a well in the center of the dry ingredients and add the sour cream, eggs, butter, lemon juice, and lemon extract.
- Mix together with the whisk quickly until the batter is moist but combined. It shouldn't take more than 30 seconds or 20 strokes. Expect the batter to be thick and a little lumpy. If it seems overly thick (there will be some variation in moisture content between sour creams) feel free to add a splash more lemon juice.
- Divide the batter between the wells in your muffin pan (roughly 3/4 full) and sprinkle with coarse sugar, if desired.
- Bake for 16-24 minutes (depending on the size of your muffin) until the muffins are light golden brown on top and a toothpick comes out clean. Do not over bake.
- Allow the muffins to sit in their tins on a wire rack for 5 minutes to cool. Then tap them out of the pan.
- Serve slightly warm or at room temperature.
LEMON CRUMB MUFFINS
I love to have the dough for these muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm. Their cakelike texture makes them perfect for breakfast, dessert or snacking. -Claudette Brownlee, Kingfisher, Oklahoma
Provided by Taste of Home
Time 45m
Yield 40 muffins.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.
Nutrition Facts : Calories 308 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 159mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
LEMONY POPPY SEED MUFFINS
These golden goodies are always popular at brunches and bake sales. For a great holiday gift, put the muffins in a pretty basket or other container and add a jar of preserves. Kimberly Baxter, Exeter, Rhode Island
Provided by Taste of Home
Time 45m
Yield 6 jumbo muffins.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon zest. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds. , Fill six greased jumbo muffin pans. Bake at until a toothpick inserted in the center comes out clean, 20-23 minutes. Remove to a wire rack. Serve warm.
Nutrition Facts : Calories 496 calories, Fat 23g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 517mg sodium, Carbohydrate 60g carbohydrate (27g sugars, Fiber 1g fiber), Protein 8g protein.
LEMON MUFFINS
Grated lemon peel adds flavor to this basic muffin recipe for citrus-accented homemade muffins you can achieve quickly and easily.
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 25.3 g, Cholesterol 16.7 mg, Fat 7 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 200.2 mg, Sugar 9.1 g
WORLD'S BEST LEMON BLUEBERRY MUFFINS
If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!
Provided by SonicBoom
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- Sift flour, baking powder, baking soda, and salt together in a bowl.
- Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
- Fill muffin cups 3/4 full of batter.
- Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g
LEMONY ZEST SOUR CREAM MUFFINS
Yummy moist muffins with a great twist. This is a variation for my Sour Cream Muffins. Great for breakfast, a snack, with tea and dessert! For some added flavor throw in some poppy seeds.
Provided by Hydra
Categories Quick Breads
Time 30m
Yield 10-12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F.
- Mix flour, baking powder and baking powder in a large bowl. Cut in butter until mixture resembles coarse crumbs then make a well in center of mixture.
- Beat egg in a small bowl; add sugar, lemon zest, lemon juice, sour cream and milk.
- Add to flour mixture, mixing just until moistened.
- Spoon into greased muffin pans until cups are about 2/3 full. Or grease pans and the surface around the pan as well, filling cups all the way, this will produce muffins with larger tops, though less muffins.
- Bake for 15 minutes or until lightly browned.
Nutrition Facts : Calories 160.7, Fat 7.4, SaturatedFat 4.3, Cholesterol 33.9, Sodium 151.9, Carbohydrate 21.2, Fiber 0.5, Sugar 8.9, Protein 2.6
LEMON MUFFINS
Provided by Shiran
Number Of Ingredients 12
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.
SOUR CREAM LEMON MUFFINS
Steps:
- Gather the ingredients.
- Heat the oven to 375 F. Grease 12 muffin cups or spray with baking spray.
- In a large bowl, combine the all-purpose flour, 3/4 cup sugar, the baking powder and soda, and salt. Use a whisk to blend the dry ingredients thoroughly.
- In another bowl, combine sour cream with the egg, melted butter, lemon zest, and 2 tablespoons of lemon juice. Whisk the mixture until smooth and well blended.
- Blend the sour cream mixture into the dry ingredients just until blended and all ingredients are moistened.
- Fill muffin cups about 2/3 full. Bake for 18 minutes or until browned and a toothpick comes out clean when inserted into the center of a muffin. Cool in the pan on a rack for 5 minutes. Remove the muffins to a rack. Place foil or a pan under the rack to catch drips. Poke each muffin several times with a toothpick.
- Meanwhile, bring the 1/3 cup of lemon juice and 1/4 cup of sugar to a boil in a small saucepan. Cook, stirring until sugar is completely dissolved. Using a spoon, drizzle a little of the juice mixture over each muffin.
Nutrition Facts : Calories 230 kcal, Carbohydrate 33 g, Cholesterol 42 mg, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, Sodium 222 mg, Sugar 18 g, Fat 10 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g
LEMONY SOUR CREAM MUFFINS
My husband loves these.I often make them for him ,and add a light lemon glaze....I make them for Campmeeting at church,and they really go fast.I think I got this recipe from my grannys,best friend ,Mrs Edna....I have made these for years...
Provided by Mary R Morris
Categories Other Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- 1. 1-Wisk the dry ingredients ,including the lemon zest,together in a large bowl.
- 2. 2-In another bowl,wisk the remaining ingredients including the lemon juice.
- 3. 3-Pour the wet ingredients over the dry ingredients.Gently ,but quicky ,stir every thing together.Don't worry about a few lumps remaning,as it is better then having a over mixed batter...
- 4. 4-Spoon batter into paper or foil lined muffin tins.Bake in a 350 degree oven for 18-20 minutes or untill muffins are golden brown in color .Cool 5 minutes before taking out of pan..
- 5. PERSONAL NOTE::::These can be made in mini muffins pans.If you do not have muffin liners just spray with pam or Bakers Joy.....
More about "lemony zest sour cream muffins food"
KETO LEMON SOUR CREAM MUFFINS RECIPE | TASTEAHOLICS
From tasteaholics.com
4.5/5 (22)Servings 12Cuisine AmericanCategory Dessert
SOUR CREAM LEMON MUFFINS RECIPE
From recipeland.com
4/5 (138)Total Time 45 minsServings 12Calories 273 per serving
QUICK & EASY LEMON MUFFINS - JO-LYNNE SHANE
From jolynneshane.com
SOUR CREAM LEMON POPPY MUFFINS - THE MIDNIGHT BAKER
From bakeatmidnite.com
Cuisine AmericanTotal Time 40 minsCategory Breads, Breakfast, Brunch, DessertsPublished 2016-11-04
- Place sugar and lemon zest in a large bowl. Rub the zest in the sugar until you can smell a strong lemony scent.
- Add the flour, baking powder, baking soda and salt to the bowl with the sugar mixture. Blend well.
BLUEBERRY-SOUR CREAM MUFFINS RECIPE - EUGENIA BONE | FOOD ...
From foodandwine.com
5/5 Total Time 50 minsServings 12Published 2013-12-07
- Preheat the oven to 375°. In a medium bowl, combine the brown sugar, flour, butter and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.
- Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream, vanilla and lemon zest until blended. Add the dry ingredients and beat at low speed until almost blended. In a bowl, toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, fold the blueberries into the batter.
- Fill the muffin cups three-fourths full of batter and sprinkle with the topping. Bake for 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.
LEMON-BLUEBERRY SOUR CREAM MUFFINS - WWW.FOODESS.COM
From foodess.com
Cuisine AmericanEstimated Reading Time 2 minsCategory BreakfastTotal Time 32 mins
- In a separate bowl, stir together melted butter, sour cream, vanilla, egg, lemon zest and lemon juice. Add to dry ingredients and stir until just incorporated. Fold in blueberries.
LEMON SOUR CREAM MUFFINS - 5 BOYS BAKER
From 5boysbaker.com
5/5 (2)Category BreadCuisine AmericanTotal Time 30 mins
- In a large bowl, add oil, sugar, eggs, sour cream, lemon juice and vanilla. Mix until just combined. Add flour mixture and stir until just combined.
LEMON POPPY SEED MUFFINS - MY FOOD AND FAMILY
From myfoodandfamily.com
2.9/5 (9)Category DairyCuisine JewishTotal Time 35 mins
- Mix first 6 ingredients in large bowl. Beat eggs in small bowl. Add sour cream, butter, lemon zest, lemon juice and vanilla; mix well. Add to flour mixture; stir just until moistened.
STRAWBERRY LEMON TART WITH LEMON ZEST, SOUR CREAM AND ...
From more.ctv.ca
Servings 8-10Total Time 5 hrsCategory DessertPublished 2020-04-06
- Push the hard boiled egg yolk through a sieve and stir the raw egg yolk and vanilla into it. Add this to the butter mixture and stir until blended.
- Add the flour and salt to the butter mixture and stir until blended. Shape the dough into a disc (it will be very soft), wrap in plastic and chill until firm, about two hours.
BLUEBERRY SOUR CREAM MUFFINS - A LATTE FOOD
KETO LEMON MUFFINS - KIRBIE'S CRAVINGS
From kirbiecravings.com
5/5 (2)Total Time 40 minsCategory BreakfastPublished 2020-05-05
- In a separate large bowl, add butter, milk, eggs, sour cream, vanilla, lemon juice and zest. Whisk until batter is smooth.
LEMON BLUEBERRY MUFFINS WITH SOUR CREAM - KITCHEN
From kitchenathoskins.com
4.5/5 (13)Total Time 45 minsCategory MuffinsPublished 2021-05-21
- Line a standard muffin pan with 10 paper liners, set aside and pre heat oven to 400°F or 200°C.
- Add all dry ingredients into a large bowl and whisk to combine. Remove about a tablespoon of this mixture and save for later use.
- Add all wet ingredients into another medium bowl and whisk until smooth and well combined. Pour into the dry flour mixture (making sure to scrape the sides and bottom of the bowl, to remove everything). Stir gently with a spatula or spoon, until mostly combined.
BEST LEMON CRUMB MUFFINS RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
4.6/5 (12)Calories 258 per servingCategory Breakfast
- Preheat oven to 375°F. Line muffin pans with paper baking cups. (This recipe makes 24-28 muffins. Half the recipe for a smaller batch!)
- Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
- Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix in lemon zest, juice, vanilla, baking soda, salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.)
LOW CARB MUFFINS: KETO LEMON SOUR CREAM MUFFINS
LEMON MUFFINS - SUGAR SPUN RUN
From sugarspunrun.com
4.6/5 (11)Total Time 40 minsCategory BreakfastPublished 2017-07-10
ONE PERFECT BITE: LEMON SOUR CREAM MUFFINS
From oneperfectbite.blogspot.com
Estimated Reading Time 6 mins
BLUEBERRY LEMON MUFFINS RECIPE | BREAKFAST RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 50 secs
SOUR CREAM LEMON MUFFINS - THE LINKS SITE
From thelinkssite.com
3.2/5 (5)Total Time 50 minsCategory Dessert, SnackCalories 178 per serving
SOUR CREAM LEMON POPPY SEED MUFFINS - SIMPLE AND SWEET FOOD
From simpleandsweetfood.com
3.8/5 (87)Estimated Reading Time 4 minsServings 12
LEMONY SOUR CREAM MUFFINS - PARADE: ENTERTAINMENT, …
From parade.com
Occupation ContributorTotal Time 30 minsServings 12Calories 220 per serving
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
Servings 12Total Time 50 mins
LEMON SOUR CREAM MUFFINS - MY FAVOURITE PASTIME
From myfavouritepastime.com
Estimated Reading Time 2 mins
LEMONY SOUR CREAM MUFFINS - PARADE
From parade.com
Occupation EditorEstimated Reading Time 2 mins
LEMONY SOUR CREAM MUFFINS - PARADE: ENTERTAINMENT, …
From parade.com
Occupation ContributorEstimated Reading Time 2 mins
LEMON SOUR CREAM MUFFINS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SOUR CREAM LEMON MUFFINS RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON OATMEAL POPPY SEED MUFFINS RECIPE - FOOD HOUSE
From foodhouse.cc
LEMONY ZEST SOUR CREAM MUFFINS RECIPE - WEBETUTORIAL
From webetutorial.com
LEMON SOUR CREAM MUFFINS - RECIPES | COOKS.COM
From cooks.com
NOT SO HUMBLE PIE: SOUR CREAM LEMON MUFFINS
From notsohumblepie.blogspot.com
LEMONY ZEST SOUR CREAM MUFFINS RECIPE - FOOD.COM | RECIPE ...
From pinterest.ca
LEMONY ZEST SOUR CREAM MUFFINS RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love