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.
MEYER LEMON OLIVE OIL ROSEMARY MUFFINS WITH CANDIED PANSIES
Provided by Food Network
Time 50m
Yield 24 muffins
Number Of Ingredients 12
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.
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
EASY LEMON MUFFINS
Bake a batch of these easy muffins, drizzled with a tangy lemon icing, using an all-in-one method. They're great for elevenses or whenever you need a sweet treat
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 6-8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 399 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
LEMON MUFFINS
Grated lemon peel adds flavor to this basic muffin recipe for citrus-accented homemade muffins you can achieve quickly and easily.
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 25.3 g, Cholesterol 16.7 mg, Fat 7 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 200.2 mg, Sugar 9.1 g
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
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