Spiced Lemon Muffins Food

EASY LEMON MUFFINS

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.

EASY LEMON DRIZZLE MUFFINS

Steps:

• Preheat the oven to 190°c (170 fan/ 375F/ Gas 5). Place 12 muffin cases in a 12 hole muffin tin.
• Mix the dry ingredients together in a large bowl (plain flour, caster sugar and bicarbonate of soda).
• In another bowl whisk together the yogurt, eggs and cooled melted butter.
• Gently mix the dry ingredients with the wet ingredients until combined (be careful not to over mix).
• Fold in the lemon zest.
• Place 1 tablespoon of the batter into each muffin case. Top with 1 tsp of lemon curd.
• Spoon over the remaining muffin batter and bake for 18 minutes.
• Whilst the muffins are in the oven, mix together the caster sugar and lemon juice for the drizzle icing.
• Take the muffins out of the oven and immediately spoon over the lemon drizzle.
• Leave to cool for 30 minutes before eating.

SPICED CARROT & APPLE MUFFINS

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a muffin tin with nine cases (alternatively, use squares of baking parchment). Mix the oil, yogurt, honey, eggs and vanilla in a jug. In a bowl, combine the flour, bicarb, mixed spice and ¼ tsp salt. Pour the yogurt mixture into the flour mixture and add the apple and carrot, as well as any extra ingredients you're using. Mix with a spatula until well combined, then spoon the mixture into the muffin cases.
• Bake for 20-22 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool for at least 5 mins. Can be stored in a tin for three days or frozen for two months; defrost overnight before serving.

RICH LEMON MUFFINS

Steps:

• Heat oven to 400 degrees. Spray muffin tins.
• Combine flour, 1/2 cup sugar, baking powder and salt; blend well.
• Melt butter. Turn off heat, stir in lemon juice, eggs and most of lemon zest, reserving some zest for garnish on top of muffins.
• Stir egg mixture into dry ingredients and blend until well moistened.
• Spoon into greased muffin tins, sprinkle top of batter with 2 T sugar and remaining zest.
• Bake 15-20 minutes until lightly browned, but do not over bake!