Mini Lemon Donut Muffins With Lemon Curd Or Preserves Food

MOIST LEMON DRIZZLE MUFFINS WITH LEMON CURD FILLING

Steps:

• Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
• Sift the flour, and add it to a bowl together with the 100 grams of sugar and baking powder.
• Beat the egg well until pale yellow and fluffy, add the milk and cooled melted butter.
• Pour it over the dry ingredients, then grate the lemon and add the lemon zest to the other ingredients.
• Use a spatula to mix gently until you get a batter, making sure you don't over mix it.
• Grease and flour a 6-hole muffin tin, add half a tablespoon of batter to each hole, sprinkle a little bit of flour over, then add one teaspoon of lemon curd, sprinkle more flour over, and top with the remaining batter.
• Bake for 20-25 minutes until golden.
• Squeeze the lemon juice out of the lemon used for the zest, and mix it with the 3 tablespoons of sugar.
• When the muffins are ready, drizzle the lemon juice mixture over as soon as they come out of the oven.
• Leave to cool, then use a sharp knife to loose up the edges, then should come out easily.
• Serve with extra lemon curd if you wish.

MINI DONUT MUFFINS

Steps:

• Preheat oven to 350°F Lightly grease a muffin tin with cooking spray or vegetable oil.
• In a large bowl, beat together sugar and egg until light in color.
• In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.
• Divide batter evenly into 10 muffin cups or ~24 mini-muffin cups, filling each about 3/4 full.
• Bake for 15-18 minutes for standard-sized muffins or 11-12 minutes for mini-muffins, until a tester inserted into the center comes out clean.

LEMON CURD MUFFINS

Steps:

• Preheat oven to 350 degrees; line a 12-cup muffin pan with paper liners.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt.
• In a large bowl, using an electric mixer on med-high speed, beat sugar, butter and lemon zest until light and fluffy.
• Beat in cream cheese until blended.
• Beat in egg, lemon juice and vanilla until blended.
• Add the flour mixture to the egg mixture and gently stir with a wooden spoon until just blended.
• Divide half the batter equally among prepared muffin cups.
• Spoon 2 tsp of the lemon curd into the center of each cup of batter.
• Top with the remaining batter and sprinkle with turbinado sugar.
• Bake in oven for 22-24 minutes or until tops are golden brown and spring back when touched.
• Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

SUGAR DONUT MUFFINS

Steps:

• Preheat oven to 350 degrees. Lightly grease a muffin tin with cooking spray or vegetable oil.
• In a large bowl, beat together sugar and egg until light in color.
• In a small bowl, whisk together flour, baking powder, salt and nutmeg.
• Pour into egg mixture and stir to combine.
• Pour in vegetable oil, milk and vanilla extract.
• Divide batter evenly into 10 muffin cups, filling each about 3/4 full.
• Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
• While muffins are baking, melt butter and pour remaining sugar into a small bowl.
• When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

DONUT MINI MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease 24 mini-muffin cups.
• Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl.
• Stir in the milk, then mix in the baking powder and flour until just combined Fill the prepared mini muffin cups about half full
• Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes
• While muffins are baking, place 1/4 cup of melted margarine in a bowl.
• In a separate bowl, mix together 1/2 cup of sugar with the cinnamon Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture.
• Let cool and serve.

INDIAN SPICED MINI DONUT MUFFINS

Steps:

• Preheat oven to 350 degrees F. Grease 24 mini muffin cups.
• In large bowl, beat 1/3 cup butter, 1/2 cup sugar and the egg with electric mixer on medium speed until blended. In medium bowl, mix flour, baking powder, salt, nutmeg and ginger. Add alternately with milk to butter mixture. Divide batter evenly among muffin cups.
• Bake 15 to 18 minutes or until light golden brown. Cool 5 minutes. Remove from pan.
• In large food-storage plastic bag, mix 1 cup sugar, the cinnamon, garam masala and cardamom. Roll hot muffins in melted butter, then toss in sugar mixture to coat. Serve warm.