Tuscan Lemon Muffins Recipes
TUSCAN LEMON MUFFINS
From Cooking Light. These are moist, lemony and delicious! Note: you can use Greek yogurt in place of ricotta cheese.
Provided by Eyemadreamer
Categories Sweet
Time 29m
Yield 1 muffin, 12 serving(s)
Number Of Ingredients 10
Steps:
- Oven needs to be preheated to 375 degrees.
- Combine flour, sugar, baking powder, salt into a bowl and make a well in the center. In another bowl combine ricotta, water, olive oil, lemon juice & rind and the egg. Pour this mixture into the well. Stir until blended.
- In a muffin pan sheet, place liners in each slot and lightly spray with cooking oil. Divide batter into each slot equally.
- Bake for about 16 minutes. Test with a wooden tooth pick in the center, if it comes out clean, it is done cooking.
- Allow to cool for about 5 minutes before eating.
Nutrition Facts : Calories 182.8, Fat 6.3, SaturatedFat 1.5, Cholesterol 20.3, Sodium 150.1, Carbohydrate 27.7, Fiber 0.5, Sugar 12.7, Protein 4.2
LOTTA LEMON MUFFINS
These muffins are really moist and really lemony. This is my oldest son's favorite muffin. The recipe come's from an old copy of Bon Appetite. My Dad always likes to add a few lemons into packages he sends us from California, which always makes these muffins extra special. 9-16-09 Since this was first posted it has become very difficult to find yogurt in the 8oz size so you either have to buy 2 6oz yogurts or add a little extra plain yogurt or a little sour cream. This is a very firm dough, not a loose batter like most muffins, but the muffins still come out nice and moist, enjoy!
Provided by momaphet
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Muffins.
- Preheat oven to 400 degrees.
- Grease or spray muffin pan with release spray such as PAM.
- Mix together dry ingredients in a large bowl and make a well in the center.
- In a separate bowl mix together wet ingredients.
- Pour wet ingredients in to the well of the dry and stir together gently until there are no flour streaks, it's ok if there are some lumps.
- Bake 20 minutes, edges should get just a little brown, test as usual.
- While muffins are baking, prepare glaze.
- Glaze.
- Mix glaze ingredients together in a small saucepan over medium heat, stir until sugar dissolves and mixture simmers slightly.
- Keep warm low heat.
- As soon as muffins are removed from the oven poke each one several times with a skewer, then spoon glaze over the muffins, using up all of it.
- Enjoy!
- NOTES:.
- The dough is much stiffer than most muffins, don't worry they still come out nice and moist.
- I don't use muffin papers with this recipe or you lose a lot of the glaze that is normally absorbed around the sides, which adds to the moistness of the muffin.
Nutrition Facts : Calories 209.5, Fat 6.6, SaturatedFat 3.9, Cholesterol 31.5, Sodium 274.1, Carbohydrate 35, Fiber 0.6, Sugar 20.6, Protein 3.3
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