HONEY LEMON MUFFINS
Make and share this Honey Lemon Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 25m
Yield 12 muffins.
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees, prepare pans.
- Sift dried milk, flour, baking powder& salt, add lemon peel.
- Measure honey into small bowl then add hot water, mix to melt the honey (or melt in microwave).
- Beat egg, add honey& water& melted butter.
- Stir the dry mix into the wet mix until just combined.
- Spoon into pans& bake for 10 minutes or until golden.
Nutrition Facts : Calories 151.1, Fat 3.5, SaturatedFat 2, Cholesterol 25.1, Sodium 304, Carbohydrate 25.8, Fiber 0.7, Sugar 17, Protein 5.3
LEMON CRUMB MUFFINS
I love to have the dough for these muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm. Their cakelike texture makes them perfect for breakfast, dessert or snacking. -Claudette Brownlee, Kingfisher, Oklahoma
Provided by Taste of Home
Time 45m
Yield 40 muffins.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 308 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 159mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
SOUR CREAM AND LEMON HONEY CORN MUFFINS
Steps:
- Preheat oven to 350 degrees F. Grease your muffin tray.
- Mixture is prepared in 2 parts - wet and dry. First prepare the wet mixture. In a large mixing bowl whisk together eggs, sour cream, melted butter, milk, honey, lemon zest and juice. In a separate large mixing bowl combine all dry ingredients. Once the dry mixture is blended begin to add the wet mixture by folding into the dry mixture. As soon as both mixtures are blended spoon the mixture into the prepared muffin tray. Fill each cup about 2/3 to 3/4 full. Bake muffins for about 20 to 25 minutes, or until the top has a golden crust. When ready, remove from the oven and let them cool slightly. Remove from tray and serve.
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 YOGURT HONEY MUFFINS
sneaked this out of a book in the bookshop! they have a light texture and very moist, with the lovely taste of lemon and a hint of nutmeg.
Provided by Cinnamonised
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 190 degrees celsius.
- Melt butter and honey in saucepan, or microwave.
- Whisk egg, lemon juice, lemon rind and yogurt together.
- Mix dry ingredients, add to wet ingredients.
- Pour into 12 muffin tin, bake for 13-16 minutes.
LEMON MUFFINS
Wake up your taste buds with these tangy-sweet lemon muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h55m
Yield Makes 12
Number Of Ingredients 9
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.
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- Preheat the oven to 400. Prepare a muffin tin by spraying with cooking spray or lining with paper liners.
- In a small microwave safe bowl or measuring cup, combine the milk, honey, and butter. Heat 45 seconds on high, or until the butter has started to melt. Remove from the microwave and stir to melt the butter completely. Mix the egg into the wet ingredients.
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