BLACKBERRY LEMON MUFFINS
These tender muffins are bursting with flavor, and they remind me of spring. Garnish with grated lemon peel for added color and even more punch from the lemon. -Vicky Palmer, Albuquerque, New Mexico
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, melted butter and lemon juice until blended. Add to flour mixture; stir just until moistened. Fold in blackberries., Fill greased or foil-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix confectioners' sugar, melted butter and enough lemon juice to reach desired consistency. Drizzle over warm muffins. If desired, sprinkle with lemon zest.
Nutrition Facts : Calories 226 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 255mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
RICOTTA-BLUEBERRY MUFFINS
My favorite ricotta-blueberry muffin recipe!
Provided by Annie
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with extra-large paper cupcake liners.
- Beat white sugar, butter, and lemon zest together using an electric mixer in a mixing bowl until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.
- Combine flour, baking powder, baking soda, and salt together in a separate bowl. Stir into butter mixture until just combined; batter will be thick. Carefully fold in blueberries.
- Divide batter evenly among the prepared muffin cups. Sprinkle 1 teaspoon of turbinado sugar over each muffin.
- Bake in the preheated oven until muffins are golden on top and a toothpick inserted into a muffin comes out mostly clean with some crumbs, 26 to 28 minutes. Remove muffins from the oven and carefully transfer to a wire rack to cool, 15 to 20 minutes.
Nutrition Facts : Calories 280.2 calories, Carbohydrate 40.9 g, Cholesterol 46.3 mg, Fat 11 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 6.7 g, Sodium 196.1 mg, Sugar 23.2 g
LEMON RICOTTA MUFFINS
Saw this today, thought was interesting, TRUE! Added this to list "To Do" Lemon...ricotta...delicious too, HOPE you will be first to review!
Provided by mickeydownunder
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 180 degrees C.
- WHISK flour,baking powder, baking soda, salt in bowl.
- BEAT in 1 cup sugar, butter lemon zest in until light and fluffy.
- BEAT in ricotta.
- BEAT in egg, lemon juice and almond extract.
- Divide batter into lined muffin tins.
- Sprinkle with slivered almonds and extra sugar over all muffins.
- Bake about 15 - 20 minutes util lightly golden brown.
- ENJOY!
Nutrition Facts : Calories 263.3, Fat 11.9, SaturatedFat 6.8, Cholesterol 46.3, Sodium 255.8, Carbohydrate 34.2, Fiber 0.8, Sugar 17.3, Protein 5.5
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