Rosemary Lemon Muffins Food

LEMON-HERB MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• Beat eggs slightly in medium bowl; stir in remaining ingredients except sugar crystals just until moistened. Divide batter evenly among cups; sprinkle with sugar crystals.
• Bake 15 to 20 minutes or until tops are golden brown.

LEMON ROSEMARY MINI-MUFFINS

Steps:

• In a large bowl, combine coconut flour, salt and baking soda.
• In a smaller bowl, blend together eggs, agave and oil.
• Blend wet ingredients into dry, then blend in rosemary and lemon zest.
• Scoop batter 1 tablespoon at a time into greased mini muffin tins.
• Bake at 350° for 7-8 minutes.
• Cool then remove from muffin tins and serve.

ROSEMARY LEMON MUFFINS

Steps:

• In a saucepan, combine the milk, rosemary and lemon zest. Bring to a simmer; cook and stir over low heat for 2 minutes. Remove from the heat; cool slightly. In a bowl, combine the flour, baking powder and salt; set aside. In another bowl, whisk the eggs until foamy. Stir in butter, sugar and milk mixture until combined. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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-ROSEMARY MUFFINS

Steps:

• Heat oven to 400°F Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• Beat eggs slightly in medium bowl; stir in remaining ingredients except sugar crystals just until moistened. Divide batter evenly among cups; sprinkle with sugar crystals.
• . Bake 15 to 20 minutes or until tops are golden brown.
• Makes 12 muffins.

MEYER LEMON OLIVE OIL ROSEMARY MUFFINS WITH CANDIED PANSIES

Steps:

• Preheat the oven to 375 degrees F.
• Mix the flour, baking powder, and salt in a large bowl and set aside.
• In the mixing bowl of a stand mixer, add the sugar and lemon zest and rub together to extract the oil from the zest. Put the bowl into the stand mixer and add the olive oil. Mix on high speed until a paste forms. Beat in the eggs, 1 at a time. Add 1/3 of the flour mixture and mix on low speed. Add some of the lemon juice and continue mixing. Repeat adding flour and lemon juice for each egg. Stir in the rosemary. Pour the batter into the muffin tins, filling about 3/4 full. Bake until a toothpick tester inserted in the center of a muffin comes out clean, about 16 to 20 minutes. Remove the tins from the oven and allow to cool. Arrange the muffins on a serving platter and garnish with candied pansies.
• Brush the petals with egg white, removing the excess and dredge them in sugar. Arrange the petals on a sheet tray and leave out overnight to crystallize.
• Alternately, heat the oven to 200 degrees F. Arrange the petals on a sheet tray and put it into the oven. Turn the oven off and allow them to crisp, but not color.

PEELS-INSPIRED BUCKWHEAT AND OAT BRAN ROSEMARY LEMON MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Chop/shred dates, pecans, carrots, and zucchini. Set aside.
• Grate lemon peel of one lemon. Set aside grated peel, and reserve lemon for juice (for the "wet ingredients").
• Mix together dry ingredients.
• Mix together wet ingredients in a separate bowl.
• Gradually combine dry mixture into wet mixture, stirring just until moistened. Do not overmix.
• Fold in dates, pecans, carrots, and zucchini. Fold in freshly grated lemon peel (and/or candied lemon rind, if using).
• Brown the butter, and gently stir into mixture.
• Grease muffin tin with non-stick cooking spray and fill cups with batter to about 3/4 full. Sprinkle with turbinado sugar and oats. Bake for 18-20 minutes. Makes 12 muffins.

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.

FRESH ROSEMARY AND LEMON CUPCAKES

Steps:

• Preheat oven to 350°; line fifteen 2 1/2 inch muffin cups with paper bake cups; set aside.
• In a bowl, stir together the cake flour, rosemary, baking powder, and salt; set aside.
• In a big bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
• Add sugar, lemon extract, and vanilla; beat on med-high speed for 2 minutes, until light and fluffy, scraping side of bowl occasionally.
• Add eggs, one at a time, beating well after each addition.
• Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition, just until combined.
• Stir in lemon peel and lemon juice.
• Spoon batter into prepared muffin cups, filling about 3/4 full.
• Bake for 22-25 minutes or until a pick comes out clean.
• Cool in muffin cups on wire racks for 5 minutes.
• Remove from muffins cups; cool completely on racks.
• Make glaze--in a small bowl combine powdered sugar and lemon peel.
• Stir in lemon juice to make of spreading consistency.
• Spoon Lemon Glaze over cupcakes; let stand until glaze is set.

ROSEMARY LEMON MUFFINS

Steps:

• In a saucepan, combine the milk, rosemary and lemon peel. Bring to a simmer; cook and stir over low heat for 2 minutes. Remove from the heat; cool slightly. In a bowl, combine the flour, baking powder and salt; set aside. In another bowl, whisk the eggs until foamy. Stir in butter, sugar and milk mixture until combined. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.