LEMON MUFFINS
Provided by Shiran
Number Of Ingredients 12
Steps:
- Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner papers.
- In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
- In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Divide the batter evenly between the muffin cups (almost all the way to the top). Bake for 3 minutes and then reduce the oven temperature to 180C/350F and continue to bake for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.
- In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).
- When the muffins are cooled, pour the drizzle over the muffins.
- Muffins are best the same day they are made, but can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.
LEMON-LIME MUFFINS
I got this from a B&B site....credit is given to the Benjamin Prescott Inn. Wonderful, refreshing muffins - good on their own or as part of a brunch menu. Cook time includes cooling time.
Provided by LorenLou
Categories Quick Breads
Time 50m
Yield 24 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Spray 24 muffin cups with cooking spray.
- Cream the butter and sugar until smooth.
- Beat the egg yolks until well blended, and add them to the butter mixture.
- Add the lemon extract and combine.
- In a separate small bowl, mix the lime yogurt with the baking soda and set aside.
- Sift the flour, baking powder and salt together.
- Add it to the egg mixture alternately with 4 1/2 oz.
- of the lime juice, mixing thoroughly after each addition.
- Beat the egg whites well, and mix into the other ingredients.
- Add the grated peel.
- Fold in the yogurt mixture last, until thoroughly blended.
- Fill muffin cups about 3/4 full.
- Bake for 12-15 minutes.
- Cool for about 15 minutes, then dip the top of each muffin first in the remaining 2 oz.
- lime juice, followed by granulated sugar.
LIME MUFFINS
I bake muffins every Sunday morning, so I'm always trying different ingredients to make them interesting. These citrus muffins are my husband's favorite.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first four ingredients. In another bowl, beat the eggs, milk, oil, lime juice and zest. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 210 calories, Fat 7g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
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