LEMON MUFFINS
A nice light lemon flavoured muffin that is good to have for morning or afternoon tea, or, as a dessert served with some whipped cream and maybe some fresh berries.
Provided by Jen T
Categories Quick Breads
Time 15m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Toss the 1st measure of sugar & flour together in a bowl.
- Beat with a fork the melted butter, milk and egg until well combined.
- Add the lemon zest & stir to mix .
- Add the liquid to the dry ingredients and mix carefully until just combined.
- Spray 12 medium size muffin tins with non-stick spray and then divide mixture evenly between them.
- Bake for 10 - 15 minutes at 200 degrees Celsius (depends on your oven).
- Meanwhile stir together the 2nd measure of sugar and lemon juice without dissolving the sugar.
- Pour over hot muffins as soon as they come out of the oven.
- Leave for a couple of minutes but do not leave too long in tins as they may stick.
- Enjoy.
LEMON MUFFINS
Grated lemon peel adds flavor to this basic muffin recipe for citrus-accented homemade muffins you can achieve quickly and easily.
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 25.3 g, Cholesterol 16.7 mg, Fat 7 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 200.2 mg, Sugar 9.1 g
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.
LEMON TRIFLE
The rich lemony filling and fresh berries in this tempting trifle make it tasty and beautiful. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first four ingredients. Fold in whipped topping. place half of the cake cubes in a trifle bowl or 2-qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint if desired.
Nutrition Facts :
LEMON TEA MUFFINS
I made these for my youngest daughters class party last year and they were a big hit! I love the gentle lemon taste they have. Serve with soft light cream cheese for a real treat! These are great in a mini-muffin pan as well.
Provided by MelodyOHare
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In a small bowl, beat yolks for about 3 minutes.
- In a large bowl, cream butter and sugar.
- Fold yolks into butter.
- Mix flour, baking powder and salt.
- Add 1/4 dry mixture to wet mixture alternatively with juice and peel.
- Mix until well blended.
- Continue to add dry to wet until it is all mixed in well.
- Beat egg whites until stiff.
- Fold egg whites into batter.
- Fill muffin cups 1/2 full with batter.
- Mix topping ingredients and sprinkle over muffins.
- Bake at 350 for 15-20 minutes.
Nutrition Facts : Calories 155.6, Fat 8.6, SaturatedFat 5.1, Cholesterol 55.6, Sodium 145.1, Carbohydrate 17.9, Fiber 0.3, Sugar 9.6, Protein 2.2
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
MOIST LEMON TEA CAKES
Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.-Charlene Crump, Montgomery, Alabama
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 38mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
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