PEELS-INSPIRED BUCKWHEAT AND OAT BRAN ROSEMARY LEMON MUFFINS
I was inspired to develop this muffin recipe in an attempt to recreate this really delicious (and healthy!) muffin I tried in NYC's East Village at a fabulous little spot called Peels. If you like muffins, but generally avoid them knowing how unhealthy they tend to be, try these. They're unique, easy to make, and you can definitely feel good about eating them. They also freeze well, so you can have a tasty and healthy breakfast option on-the-go... just pop one in the microwave for 40 seconds. :o)
Provided by italialana
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Chop/shred dates, pecans, carrots, and zucchini. Set aside.
- Grate lemon peel of one lemon. Set aside grated peel, and reserve lemon for juice (for the "wet ingredients").
- Mix together dry ingredients.
- Mix together wet ingredients in a separate bowl.
- Gradually combine dry mixture into wet mixture, stirring just until moistened. Do not overmix.
- Fold in dates, pecans, carrots, and zucchini. Fold in freshly grated lemon peel (and/or candied lemon rind, if using).
- Brown the butter, and gently stir into mixture.
- Grease muffin tin with non-stick cooking spray and fill cups with batter to about 3/4 full. Sprinkle with turbinado sugar and oats. Bake for 18-20 minutes. Makes 12 muffins.
Nutrition Facts : Calories 156.9, Fat 7.7, SaturatedFat 1.9, Cholesterol 20.6, Sodium 185, Carbohydrate 22.8, Fiber 3.4, Sugar 9.8, Protein 3.4
LEMON BRAN MUFFINS
Make and share this Lemon Bran Muffins recipe from Food.com.
Provided by Shirl J 831
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- In a medium-size bowl, combine the bran cereal and buttermilk. Let stand until the cereal is soft,.
- about 10 minutes. Add lightly beaten egg whites, molasses, oil, lemon juice and vanilla. Use a hand.
- mixer to combine well. In another medium-size bowl, combine the flour, oat bran and baking powder.
- Stir in lemon rind and raisins. Pour the milk mixture into the flour mixture. Use a large spoon to.
- combine quickly. Don't over mix. Spoon the batter into non-stick muffin cups. Bake at 375F for.
- about 15 - 20 minutes. Cool the muffins for 10 minutes before serving or freezing.
Nutrition Facts : Calories 123.2, Fat 2, SaturatedFat 0.4, Cholesterol 0.8, Sodium 137.5, Carbohydrate 25.4, Fiber 3.5, Sugar 9.6, Protein 4.1
LEMON APPLE OAT MUFFINS
Yummy muffins that are good for you too! I love the lemon flavored glaze with the apples and oats. From an apple website.
Provided by LAURIE
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees.
- Combine oats and dry ingredients togetherin large bowl.
- In medium bowl, beat egg; stir in milk, oil then lemon juice.
- Add to oat mixture with apples and nuts. Mix only until moistened (batter will be thick).
- Spoon into greased or paper baking cup-lined muffin cups.
- Bake 20 minutes or until golden.
- Combine icing ingredients together to make glaze.
- Spoon Lemon Icing over muffins.
- Remove from pan.
- Cool completely.
Nutrition Facts : Calories 223.3, Fat 9.7, SaturatedFat 1.6, Cholesterol 19.1, Sodium 312, Carbohydrate 31.2, Fiber 1.7, Sugar 15.3, Protein 4.1
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