Tuscan Lemon Muffins Recipes

BURST O' LEMON MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, beat the yogurt, egg, butter, lemon zest and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut., Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until golden brown and toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a saucepan, combine the lemon juice and sugar; cook and stir over medium heat until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.

TUSCAN LEMON MUFFINS

Steps:

• 1. Preheat oven to 375 degrees
• 2. Combine flour, sugar, baking powder and salt.
• 3. In separate bowl, combine ricotta and next five ingredients.
• 4. Add ricota mixture to flour mixture, mixing just until moist.
• 5. Distribute batter into muffin tins and sprinkle with Turbinado Sugar.
• 6. Bake for 16 minutes or until done.

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.

TUSCAN LEMON MUFFINS

Steps:

• Oven needs to be preheated to 375 degrees.
• Combine flour, sugar, baking powder, salt into a bowl and make a well in the center. In another bowl combine ricotta, water, olive oil, lemon juice & rind and the egg. Pour this mixture into the well. Stir until blended.
• In a muffin pan sheet, place liners in each slot and lightly spray with cooking oil. Divide batter into each slot equally.
• Bake for about 16 minutes. Test with a wooden tooth pick in the center, if it comes out clean, it is done cooking.
• Allow to cool for about 5 minutes before eating.