LEMON-FILLED GINGERBREAD MUFFINS
Honest Abe rarely spoke about food in his speeches. But in one of his famous debates with Stephen Douglas, Lincoln told a story from his childhood about sharing gingerbread men with a friend. The tale charmed his audience -these gingerbread muffins will charm you, too. -Suzette Jury, Keene, California
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk flour, ginger, baking soda, salt and allspice; add to creamed mixture alternately with water, beating after each addition just until combined. (Batter may appear curdled.), Fill paper-lined muffin cups one-fourth full. In a small bowl, beat filling ingredients until blended. Drop filling by rounded teaspoonfuls into center of each muffin; cover with remaining batter., Bake until a toothpick inserted in the muffin portion comes out clean, 14-18 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 188 calories, Fat 8g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 207mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON CURD MUFFINS
Lemon muffins with lemon curd
Provided by wayne_p
Time 30m
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- Heat the oven to 190oC/375oF/gas 5. Line a 12 whole muffin tin with paper cases.
- Sieve the flour into a bowl mix in the sugar
- mix together the egg, sunflower oil, milk and vanilla extract in a bowl
- Make a well in the flour and sugar mix add some of the liquid mix into the centre of the well in the flour mix then stir in (this helps the dry and wet mixes mix together) continue to stir in the wet mix to the dry mis to make the muffin batter add some juice of a lemon stir it in.
- fill the muffin cases half full withthe batter then place 1 tsp of lemon curd on top then top up the muffin cases with remaining muffin batter.
- place in the pre heated oven on the middle shelf DO NOT SLAM the door. Bake for 10-15 minutes until risen and firm.
- For the sugar coating, microwave the lemon curd on high for 1 minute until melted. Put the sugar into a shallow bowl. Brush on the melted lemon curd top of each muffin and dip the tops of each muffin in the sugar to coat the tops.
- If anyone can't get hold of Lemon Curd at your local store, you can make your own. Below I have included a recipe but feel free to use your own recipe.
- The following will make a single large jar of lemon curd. Obviously you can multiply up the quantities to make more.
- Put a large bowl over a pan of water. Put this on the heat, and once the water has come to the boil put 55g (2oz) of unsalted butter and 225g (8oz) of sugar into the bowl.
- Meanwhile, grate the rind of two lemons and squeeze their juice into another bowl. Once the butter has fully melted, add the rind and juice to your large bowl over the pan. Finally, beat two eggs and pour them into the mixture. Stir the mixture with a wooden spoon. Keep it moving slowly all the time so that it coats the edges of the bowl. This will allow it to start cooking on the hot glass. Over the next 20 to 30 minutes it will thicken and you may start to see some white parts forming in the otherwise yellow mixture. This is perfectly normal. Eventually you will see that the mix has become considerably thicker and you will be able to draw the spoon through it and see the bottom of the bowl. Once you have reached this stage it is ready to be poured into the jar.
- Remove the pan from the heat and very carefully ladle the hot mixture into a sterilised jar using a funnel if necessary to help you get it in, without it running down the sides.
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
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LEMON CURD FILLED MUFFINS - JULIA'S CUISINE
From juliascuisine.com
4/5 (1)Category Breakfast, BrunchCuisine BritishCalories 294 per serving
- Prepare 12 muffin tins by greasing them or adding paper liners. Preheat your oven to 350 degrees F.
- In a medium bowl, first combine your dry ingredients. flour, baking powder and. Stir to combine and set aside
- Next, in your mixing bowl, cream the butter and gradually add the sugar until it is light and fluffy. This usually takes about 3 minutes or so. Now beat in the eggs one at a time until they are completely incorporated. Next, add 1/2 of the flour mixture and gradually incorporate it into the batter. Next add all the milk and combine. Add remaining flour mixture along with the lemon zest and stir until just combined.
- Fill your muffin tins evenly with half of the batter. Then put a spoonful of the lemon curd over the batter in each muffin tin. Spread it out and then top with remaining batter. Make sure you leave a little bit of lemon curd for top of the muffins after they are baked. You will only need about 2 teaspoons reserved.
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5/5 (1)Category MuffinsCuisine AmericanTotal Time 9 hrs 30 mins
- Place muffin papers into a standard large muffin tin and spray the insides of the papers with kitchen pan spray. (We used tulip paper) Set aside.
- Make a half batch of lemon curd, or make the entire batch and use the remainder in this recipe. Cool overnight according to the directions. You could alternatively purchase readymade lemon curd.
- In the bowl of a stand mixer with the paddle attachment, beat butter until creamy and pale in color. Add sugar and beat until creamy and fluffy, about four more minutes.
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