Light Lemon Drop Muffins Recipes

LEMON DROP MUFFINS

Steps:

• To Make the Muffins:.
• Preheat oven to 400 degrees. Grease the bottoms of 12 standard muffin pan cups or line pan with paper liners. In a large bowl, combine flour, brown sugar, baking powder, baking soda, and salt.
• In a small bowl, combine yogurt, butter, egg, and lemon peel; blend until well mixed. Add to the dry ingredients and stir until just moistened (the batter will be thick).
• Using a spoon, measuring cup, or ladle, fill greased cups three-quarters full.
• Bake until a toothpick inserted in center of muffin comes out clean, about 20 minutes. Place pan on wire rack; cool for 1 minute. Remove muffins from pan and place on wire rack; cool completely.
• Making the Glaze:.
• In a small bowl, combine powdered sugar and lemon juice; mix until smooth.
• Drizzle glaze over each muffin. Sprinkle with lemon peel.

LEMON MUFFINS

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.

LEMON MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

~ LIGHT LEMON DROP MUFFINS ~

Steps:

• 1. Preheat oven to 375 degree F. In a small bowl, mix together, flour, salt and baking powder. Set aside. In a large bowl, beat together the sugar and butter until fluffy. Add in the yolks, beat until light in color. Alternate flour mixture with the juice, ending with flour, don't over beat.
• 2. In another bowl, beat egg whites are fluffy, but loose.
• 3. Fold in half of the egg whites and then the other half. make sure they're thoroughly incorporated. In a small dish, mix together the topping.
• 4. Place even amounts of batter in each greased muffin cup. I use silicone. Bake for 15 - 20 minutes or until pick comes out clean. Cool on rack.
• 5. Enjoy these tender muffins.

EASY LEMON MUFFINS

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.