Burst Of Lemon Muffins Recipes

BURST OF LEMON MUFFINS

Steps:

• 1. In a large bowl,combine,1st 5 ingredients. In another bowl,beat next 5 ingredients until smooth. Stir into dry ingredients,just until moistened. Fold in coconut.
• 2. Fill greased cups 2/3 full. Bake 18-20 minutes or until golden brown and muffins test done. Cool 5 minutes--remove to wire rack
• 3. TOPPING: In a saucepan combine lemon juice & sugar. Cook & stir until sugar is dissolved. Stir in coconut. Using a toothpick,poke 6-8 holes in each muffin. Spoon Coconut mixture over muffins. Serve warm or cool to room temperature.

BURST OF LEMON CAKE

Steps:

• Mix cake mix, pudding, eggs, water and oil.
• Beat for four minutes.
• Pour into greased and floured bundt cake pan.
• Bake at 350 for 50-55 minutes.
• Remove from oven and cool for 5 minutes.
• Mix glaze.
• Prick entire top of cake with a medium length skewer and pour glaze mix over the entire cake.
• Let stand for an additional 15 minutes.
• Remove from pan and cool.
• Top with whipped cream or ice cream.

LEMON CRUMB MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.

BURST O' LEMON MUFFINS

Steps:

• 1. In a large bowl, combine the flour, sugar 3/4 cup, baking powder, baking soda and salt.
• 2. In another bowl, beat the yogurt, egg, 1/2 cup of melted butter, lemon peel and lemon juice 1 tablespoon, until smooth; stir into dry ingredients just until moistened. Fold in the 1/2 cup coconut.
• 3. Fill greased muffin cups two-thirds full. Bake at 400 for 18-22 minutes or until golden brown and muffins test done. Cool for 5 minutes before removing from pan to a wire rack.
• 4. In a saucepan, combine 1/3 cup lemon juice and 1/4 cup sugar; cook and stir until sugar is dissolved. Stir in 1/4 cup toasted conconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.

BURST O' LEMON MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the yogurt, egg, butter, lemon peel and lemon juice until smooth; stir into dry ingredients just until moistened.
• Fold in the coconut. Fill greased muffin cups two-thirds full.
• Bake at 400°F for 18-22 minutes or until golden brown and muffins test done. Cool for 5 minutes before removing from pan to wire rack.
• In a saucepan, combine the lemon juice and sugar; cook and stir until sugar is dissolved.
• Stir in coconut. Using a toothpick, poke 6-8 holes each muffin.
• Spoon the coconut mixture over muffins.
• Serve warm or cool to room temperature.
• We have found we prefer them cooled as the lemon flavor isn't as overwhelming once they reach room temperature.

BURST O' LEMON MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, beat the yogurt, egg, butter, lemon zest and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut., Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until golden brown and toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a saucepan, combine the lemon juice and sugar; cook and stir over medium heat until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.