Lemon Rosemary Mini Muffins Recipes
LEMON ROSEMARY MINI-MUFFINS
I've been slightly obsessed with rosemary lately. I put it in everything and just can't seem to get enough of this delicious herb. My latest rosemary victim? Gluten free Lemon Rosemary Mini Muffins made with coconut flour. http://www.elanaspantry.com/lemon-rosemary-mini-muffins/
Provided by Elanas Pantry
Categories Quick Breads
Time 12m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 158.5, Fat 16.1, SaturatedFat 2.1, Cholesterol 105.8, Sodium 483.2, Carbohydrate 0.5, Fiber 0.2, Sugar 0.3, Protein 3.2
LEMON-ROSEMARY MUFFINS
What a fun combination! These scrumptious muffins are moist and sweet with a hint of tart lemon and aromatic rosemary.
Provided by southern chef in lo
Categories Quick Breads
Time 33m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 157, Fat 6.2, SaturatedFat 1.4, Cholesterol 35.6, Sodium 267.1, Carbohydrate 22.9, Fiber 0.5, Sugar 12.2, Protein 2.7
LEMON POUND CAKE MUFFINS
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened. , Fill 12 greased or paper-lined muffin cups three-fourths full. Bake at 400° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to a wire rack. , Combine the glaze ingredients; drizzle over muffins. Serve warm.
Nutrition Facts : Calories 311 calories, Fat 10g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 218mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
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