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.
EASY LEMON MUFFINS
Bake a batch of these easy muffins, drizzled with a tangy lemon icing, using an all-in-one method. They're great for elevenses or whenever you need a sweet treat
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 6-8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 399 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
LEMON MUFFINS
A nice light lemon flavoured muffin that is good to have for morning or afternoon tea, or, as a dessert served with some whipped cream and maybe some fresh berries.
Provided by Jen T
Categories Quick Breads
Time 15m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Toss the 1st measure of sugar & flour together in a bowl.
- Beat with a fork the melted butter, milk and egg until well combined.
- Add the lemon zest & stir to mix .
- Add the liquid to the dry ingredients and mix carefully until just combined.
- Spray 12 medium size muffin tins with non-stick spray and then divide mixture evenly between them.
- Bake for 10 - 15 minutes at 200 degrees Celsius (depends on your oven).
- Meanwhile stir together the 2nd measure of sugar and lemon juice without dissolving the sugar.
- Pour over hot muffins as soon as they come out of the oven.
- Leave for a couple of minutes but do not leave too long in tins as they may stick.
- Enjoy.
LOTTA LEMON MUFFINS
These lemon muffins are doubly delicious: lemon muffins topped with a tangy lemon glaze. The recipe is from "Sweet and Savory Muffins" from a November 1985 issue of Bon Appetit magazine.
Provided by Leslie in Texas
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- For Muffins:.
- Preheat oven to 400 degrees.
- Line 2 1/2-inch muffin cups with paper baking cups.
- Mix first 6 ingredients in large bowl; make well in center.
- Whisk yogurt, butter,egg, and lemon juice in another bowl; add to well and stir into dry ingredients until just blended (batter will be lumpy).
- Spoon batter into prepared cups, filling each 3/4 full.
- Bake until muffins are golden brown and tester inserted in center comes out clean, about 20 minutes.
- Cool muffins 5 minutes in pan.
- Meanwhile prepare glaze:.
- Cook all ingredients in small nonaluminum saucepan over low heat, swirling pan frequently, until sugar disolves.
- Remove muffins from pan; transfer to rack set over baking sheet or waxed paper.
- Pierce 6 to 8 holes in each top, using wooden skewer.
- Drizzle hot glaze over, coating tops well.
- Serve at room temperature.
Nutrition Facts : Calories 190.9, Fat 6.5, SaturatedFat 3.9, Cholesterol 33.6, Sodium 175.4, Carbohydrate 31.2, Fiber 0.5, Sugar 20.6, Protein 2.8
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