Texas Sized Lemon Muffins Food

LEMON YOGURT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon yogurt, lemon juice, and lemon zest. Combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg; stir into the lemon mixture until just blended. Spoon batter into the prepared tins.
• Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow the muffins to cool for about 15 minutes before removing them from the pan.
• Place the confectioners' sugar in a small bowl. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Drizzle over cooled muffins, and allow the icing to set before serving.

LEMON CRANBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

TEXAS-SIZED MORNING GLORY MUFFINS

Steps:

• Preheat oven to 375.
• Line a muffin tin with 6 "Texas-sized" muffin paper liners. If using cupcake tin, line all 12 with cupcake paper liners.
• Whisk together the flour, brown sugar, baking soda, spices and salt.
• Add in the carrots, apple, coconut, nuts, raisins, prunes, and zest; combine.
• Mix the wet ingredients in a separate bowl: eggs, oil, orange juice and vanilla.
• Add wet ingredients to the flour mixture and stir until combined.
• Fill the muffin liners to the top. If using a cupcake tin, fill those all the way up, too.
• Sprinkle light brown sugar on top of the muffins.
• Bake for 22 to 25 minutes or until a toothpick comes out clean.
• Cool in the pan for 5 minutes and then turn them out on a baking rack.

WHOLE LEMON MUFFINS

Steps:

• Preheat the oven to 350°F Grease 12 texas size muffin cups with butter or cooking spray or line with paper muffin wrappers.
• Wash and dry the lemon. Cut into quarters and remove the seeds. Process the quartered lemon (all of it!) in a food processor fitted with a metal blade for 1 minute or more, until it is completely ground up. Scrape the lemon into a bowl. Without washing the food processor add the walnuts and pulse 10 to 12 times. Add the walnuts to the processed lemon. Stire to combine and set aside for later use.
• Using a mixer fitted with a paddle attachment, cream the butter in a large bowl on medium high speed for 1 minute. Scrape down the sides of the bowl. Add the sugar and beat on medium high until light and fluffy. Add the eggs all at once and beat on medium speed for 1 minute. Add the vanilla and beat for about 30 seconds. Mix together the dry ingredients. Beat one third of it into the creamed mixture just until incorporated. Add half the yoghurt and do the same. Repeat, ending with dry ingredients. Gently stir in the lemon mixture.
• Spoon batter into prepared muffin tins. Bake for 30 to 35 minutes until they are slightly browned and a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes, then remove to a wire rack.
• combine glaze ingredients and drizzle over the warm muffins. Glaze will harden in about 15 minutes.
• These are at their very best served warm, but if wrapped tightly in plastic wrap once cooled, they will still taste great for up to 3 days. They can be frozen for up to 3 weeks.

TEXAS SIZED LEMON MUFFINS

Steps:

• Combine flour, baking soda, b. powder, salt and one cup of sugar in a large bowl -- Make a well in the center.set aside.
• Mix together 2 tbls of lemon zest, egg, sour cream, half the lemon juice and butter --
• Add the center of dry mixture -- blend well and spoon into large greased muffins pans.
• Bake at 350* for 20 minutes.
• Blend together remaining sugar, lemon juice and zest --
• Drizzle glaze over tops of warm muffins.
• Makes 6 Texas sized muffins.

RICOTTA LEMON POPPY MUFFINS

Steps:

• Preheat oven to 350 degrees. Prepare muffin tins by either lining with papers or greasing/spraying with non-stick spray. I used large "Texas" style muffin pans. However, you may use regular if you wish.
• Combine all ingredients, except granulated sugar, in a large bowl. Beat with electric mixer for 2 min. Batter is very dense. I suggest using a good stand mixer instead of a hand mixer for this.
• Fill prepared pans 2/3 full. Sprinkle tops with granulated sugar, if desired. Bake at 350 for 20-25 min, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes, then remove to a rack to cool completely. Makes 12 Texas muffins or 24 regular sized muffins.

JUMBO BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.