LEMON-ROSEMARY MUFFINS
What a fun combination! These scrumptious muffins are moist and sweet with a hint of tart lemon and aromatic rosemary.
Provided by southern chef in lo
Categories Quick Breads
Time 33m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400°F Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
- Beat eggs slightly in medium bowl; stir in remaining ingredients except sugar crystals just until moistened. Divide batter evenly among cups; sprinkle with sugar crystals.
- . Bake 15 to 20 minutes or until tops are golden brown.
- Makes 12 muffins.
Nutrition Facts : Calories 157, Fat 6.2, SaturatedFat 1.4, Cholesterol 35.6, Sodium 267.1, Carbohydrate 22.9, Fiber 0.5, Sugar 12.2, Protein 2.7
MEYER LEMON OLIVE OIL ROSEMARY MUFFINS WITH CANDIED PANSIES
Provided by Food Network
Time 50m
Yield 24 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Mix the flour, baking powder, and salt in a large bowl and set aside.
- In the mixing bowl of a stand mixer, add the sugar and lemon zest and rub together to extract the oil from the zest. Put the bowl into the stand mixer and add the olive oil. Mix on high speed until a paste forms. Beat in the eggs, 1 at a time. Add 1/3 of the flour mixture and mix on low speed. Add some of the lemon juice and continue mixing. Repeat adding flour and lemon juice for each egg. Stir in the rosemary. Pour the batter into the muffin tins, filling about 3/4 full. Bake until a toothpick tester inserted in the center of a muffin comes out clean, about 16 to 20 minutes. Remove the tins from the oven and allow to cool. Arrange the muffins on a serving platter and garnish with candied pansies.
- Brush the petals with egg white, removing the excess and dredge them in sugar. Arrange the petals on a sheet tray and leave out overnight to crystallize.
- Alternately, heat the oven to 200 degrees F. Arrange the petals on a sheet tray and put it into the oven. Turn the oven off and allow them to crisp, but not color.
LEMON ROSEMARY MINI-MUFFINS
I've been slightly obsessed with rosemary lately. I put it in everything and just can't seem to get enough of this delicious herb. My latest rosemary victim? Gluten free Lemon Rosemary Mini Muffins made with coconut flour. http://www.elanaspantry.com/lemon-rosemary-mini-muffins/
Provided by Elanas Pantry
Categories Quick Breads
Time 12m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine coconut flour, salt and baking soda.
- In a smaller bowl, blend together eggs, agave and oil.
- Blend wet ingredients into dry, then blend in rosemary and lemon zest.
- Scoop batter 1 tablespoon at a time into greased mini muffin tins.
- Bake at 350° for 7-8 minutes.
- Cool then remove from muffin tins and serve.
Nutrition Facts : Calories 158.5, Fat 16.1, SaturatedFat 2.1, Cholesterol 105.8, Sodium 483.2, Carbohydrate 0.5, Fiber 0.2, Sugar 0.3, Protein 3.2
PEELS-INSPIRED BUCKWHEAT AND OAT BRAN ROSEMARY LEMON MUFFINS
I was inspired to develop this muffin recipe in an attempt to recreate this really delicious (and healthy!) muffin I tried in NYC's East Village at a fabulous little spot called Peels. If you like muffins, but generally avoid them knowing how unhealthy they tend to be, try these. They're unique, easy to make, and you can definitely feel good about eating them. They also freeze well, so you can have a tasty and healthy breakfast option on-the-go... just pop one in the microwave for 40 seconds. :o)
Provided by italialana
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Chop/shred dates, pecans, carrots, and zucchini. Set aside.
- Grate lemon peel of one lemon. Set aside grated peel, and reserve lemon for juice (for the "wet ingredients").
- Mix together dry ingredients.
- Mix together wet ingredients in a separate bowl.
- Gradually combine dry mixture into wet mixture, stirring just until moistened. Do not overmix.
- Fold in dates, pecans, carrots, and zucchini. Fold in freshly grated lemon peel (and/or candied lemon rind, if using).
- Brown the butter, and gently stir into mixture.
- Grease muffin tin with non-stick cooking spray and fill cups with batter to about 3/4 full. Sprinkle with turbinado sugar and oats. Bake for 18-20 minutes. Makes 12 muffins.
Nutrition Facts : Calories 156.9, Fat 7.7, SaturatedFat 1.9, Cholesterol 20.6, Sodium 185, Carbohydrate 22.8, Fiber 3.4, Sugar 9.8, Protein 3.4
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