Lemon Cornbread Muffins Recipes

Steps:

• Preheat oven to 375°F. and line six 1/3-cup muffin cups with paper liners.
• Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined.
• Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.

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.

Steps:

• 1. Preheat oven to 400 degrees and grease a muffin pan with cooking spray.
• 2. Zest one lemon. Cut the lemon in half and juice it, discarding any seeds.
• 3. Pour the milk into a small bowl and add lemon juice. Stir juice and milk together and set aside - milk should slightly curdle forming a type of quick buttermilk.
• 4. Melt butter in microwave and then set aside to cool.
• 5. In a large bowl combine flour, cornmeal, oat bran, brown sugar, baking powder and salt. Add lemon zest by sprinkling over dry ingredients. Whisk to combine.
• 6. Add eggs to dry ingredients. Then add butter, olive oil, milk and lemon juice mixture and vanilla to the large bowl. Stir until just combined.
• 7. Spoon the batter into muffin cups. Bake 15-20 minutes, or until golden brown around the edges and toothpick comes out with a few moist crumbs.
• 8. May be served plain or with jam.

Steps:

• 10 empty (6-ounce) tomato paste cans, cleaned
• Butter-flavored nonstick cooking spray
• Preheat oven to 400 degrees F.
• In a large bowl, mix all ingredients except for 1/2 cup shredded cheese. Set aside. Spray nonstick butter spray inside cans. Fill each can about 2/3 full with corn muffin batter. Divide remaining 1/2 cup shredded cheese evenly over top. Place cans on baking sheet and bake for 20 minutes or until golden brown.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.