Mean Chefs Lemon Sour Cream Muffins Food

SOUR CREAM MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
• In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
• Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.

MEAN CHEF'S LEMON SOUR CREAM MUFFINS

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.

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.

MEAN CHEF'S LEMON TEA CAKE

Steps:

• Preheat oven to 350.
• Butter and flour a 4 1/2 x 8 1/2 inch loaf pan.
• Sift flou, baking powder and salt together into a bowl.
• Beat butter and lemon zest together with an electric mixer (use paddle attachment) until light and smooth- about 1 minute.
• Add sugar, eggs, coriander and mace; beat until smooth.
• Add half of the milk, beat until just blender.
• Add the flour mixture in two batches, beat until just blended and scraping the bowl as needed.
• Add remaining milk and mix until just blended.
• Add caraway seeds and stir in with a rubber spatula.
• Transfer to loaf pan and smooth top.
• Bake until tester comes out clean in the middle of the loaf- abou 60-65 minutes.
• Let cool for 10 minutes, remove cake from pan and cool completely on a rack.
• Cake will keep 3 days at room temperature if wrapped well.
• Cut with a serrated knife in thick slices- cake is tender.

SOUR CREAM LEMON MUFFINS

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.