Burst Of Lemon Muffins Recipes

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.

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper liners.
• In a bowl, lightly beat together the oil, milk, egg, and lemon juice. In a separate bowl, mix the lemon zest, all-purpose flour, whole wheat flour, salt, baking powder, white sugar, and brown sugar. Mix strawberries into the flour mixture. Stir in the oil mixture just until moist. Fill muffin cups about 3/4 full with the batter.
• Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool 10 minutes before removing from the muffin tin.

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes.
• By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
• Spoon lemon curd into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons lemon curd into center of each cupcake for filling, being careful not to split cupcake.
• Frost cupcakes with frosting. To decorate, roll edge of each cupcake in candy sprinkles. Store loosely covered.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the yogurt, egg, butter, lemon peel and lemon juice until smooth; stir into dry ingredients just until moistened.
• Fold in the coconut. Fill greased muffin cups two-thirds full.
• Bake at 400°F for 18-22 minutes or until golden brown and muffins test done. Cool for 5 minutes before removing from pan to wire rack.
• In a saucepan, combine the lemon juice and sugar; cook and stir until sugar is dissolved.
• Stir in coconut. Using a toothpick, poke 6-8 holes each muffin.
• Spoon the coconut mixture over muffins.
• Serve warm or cool to room temperature.
• We have found we prefer them cooled as the lemon flavor isn't as overwhelming once they reach room temperature.

Steps:

• Preheat the oven to 350°F Grease 12 texas size muffin cups with butter or cooking spray or line with paper muffin wrappers.
• Wash and dry the lemon. Cut into quarters and remove the seeds. Process the quartered lemon (all of it!) in a food processor fitted with a metal blade for 1 minute or more, until it is completely ground up. Scrape the lemon into a bowl. Without washing the food processor add the walnuts and pulse 10 to 12 times. Add the walnuts to the processed lemon. Stire to combine and set aside for later use.
• Using a mixer fitted with a paddle attachment, cream the butter in a large bowl on medium high speed for 1 minute. Scrape down the sides of the bowl. Add the sugar and beat on medium high until light and fluffy. Add the eggs all at once and beat on medium speed for 1 minute. Add the vanilla and beat for about 30 seconds. Mix together the dry ingredients. Beat one third of it into the creamed mixture just until incorporated. Add half the yoghurt and do the same. Repeat, ending with dry ingredients. Gently stir in the lemon mixture.
• Spoon batter into prepared muffin tins. Bake for 30 to 35 minutes until they are slightly browned and a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes, then remove to a wire rack.
• combine glaze ingredients and drizzle over the warm muffins. Glaze will harden in about 15 minutes.
• These are at their very best served warm, but if wrapped tightly in plastic wrap once cooled, they will still taste great for up to 3 days. They can be frozen for up to 3 weeks.

Steps:

• Mix cake mix, pudding, eggs, water and oil.
• Beat for four minutes.
• Pour into greased and floured bundt cake pan.
• Bake at 350 for 50-55 minutes.
• Remove from oven and cool for 5 minutes.
• Mix glaze.
• Prick entire top of cake with a medium length skewer and pour glaze mix over the entire cake.
• Let stand for an additional 15 minutes.
• Remove from pan and cool.
• Top with whipped cream or ice cream.

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.

Steps:

• Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.
• Add eggs; stir in lemon rind and juice.
• Combine flour, baking powder, and salt; add to butter mixture.
• Spoon batter into greased muffin pans (or an ungreased non-stick pan you trust), filling 2/3 full.
• Combine 2 Tbsp sugar and cinnamon; sprinkle evenly over batter.
• Bake at 375F for 15 minutes.
• Remove from pans immediately to cool.