Lemonpumpkinminimuffins Recipes

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
• Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
• Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

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 350.
• In a large bowl combine sugars eggs and oil.
• Add pumpkin, lemon juice, zest and spices. Stir until well blended.
• Add dry ingredients and stir until just moistened.
• Spray mini muffin tins with cooking spray.
• Fill 2/3 full. (about 1 T each).
• Bake 15 minutes.
• Turn out on cooling rack and allow to cool.

Steps:

• PREHEAT oven to 400º F (200º C).
• Spray 24 mini muffin cups with vegetable spray.
• COMBINE first 8 ingredients in large mixing bowl.
• In smaller bowl, combine milk, pumpkin, vegetable oil and egg.
• ADD liquid ingredients to to dry ingredients, mixing only until moistened. Fill muffin cups. Sprinkle with brown sugar.
• BAKE at 400º F (200º C) for 15 - 18 minutes, or until golden.

Steps:

• Preheat the oven to 350 degrees F. Coat 20 cups of a mini-muffin tin with nonstick I Can't Believe It's Not Butter! cooking spray.
• In the bowl of a food processor, process the flour for about 1 minute or until it is the consistency of all-purpose flour and no coarse grains remain.
• Combine the flour, baking soda, baking powder, and salt. Sift the mixture twice.
• In a medium mixing bowl, combine the yogurt, egg whites, honey, vanilla extract, and lemon extract with a sturdy whisk until well mixed.
• Stir in the reserved flour mixture until just combined.
• Stir in the lemon peel and poppy seeds.
• Spoon the batter into 20 prepared muffin cups.
• Bake for 9-11 minutes or until a toothpick inserted in the center of one muffin comes out dry.
• Cool in the pan on a rack for 5 minutes then remove the muffins to the rack.

Steps:

• Preheat the oven to 375 degrees F. Grease eight wells of a muffin tin or line them with paper liners.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until combined. Add the lemon zest and orange zest and whisk to combine.
• In a small bowl, combine the egg, milk, vanilla, and oil. Stir to combine. Add the lemon juice and stir. Add the egg mixture to the flour mixture, stirring to combine.
• Fill the prepared wells of the muffin tin three-quarters full with the batter. Sprinkle the tops with sugar. Bake for 15 to 20 minutes, rotating the pan after 8 minutes, until the muffins are golden brown on top and spring back when lightly touched in the center.

Steps:

• Heat oven to 400 degrees. Spray muffin tins.
• Combine flour, 1/2 cup sugar, baking powder and salt; blend well.
• Melt butter. Turn off heat, stir in lemon juice, eggs and most of lemon zest, reserving some zest for garnish on top of muffins.
• Stir egg mixture into dry ingredients and blend until well moistened.
• Spoon into greased muffin tins, sprinkle top of batter with 2 T sugar and remaining zest.
• Bake 15-20 minutes until lightly browned, but do not over bake!

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:

• Preheat oven to 350°F.
• Use a food processor, magic bullet, coffee grinder, etc. to process oats into oat flour.
• Combine oat flour, protein powder, flax meal, baking powder, cinnamon and stevia/Splenda.
• In a separate bowl, combine egg whites and pumpkin.
• Mix dry and wet ingredients together until blended.
• Pour into a mini loaf tin (makes 8 mini loaves) or two muffin tins (makes 24 muffins.
• Bake 10-15 minutes for muffins or 30 minutes for mini loaves(my convection oven cooks quickly, the temperature and time may need to be adjusted accordingly).

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
• Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
• Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
• Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.