Lemonmuffinsmadewithsplenda Recipes

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LEMON MUFFINS



Lemon Muffins image

Provided by Shiran

Number Of Ingredients 12

1 3/4 cups (250 grams or 8.8 ounces) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup (135 grams or 4.7 ounces) granulated sugar
2 large eggs
3/4 cup yogurt
6 tablespoons (85 grams) butter, melted
zest and juice of one lemon ((mine yielded about 1 tablespoon zest and 1/4 cup juice))
1/2 teaspoon vanilla extract ((optional))
1 cup powdered sugar
2-3 tablespoons lemon juice

Steps:

  • Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner papers.
  • In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
  • In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Divide the batter evenly between the muffin cups (almost all the way to the top). Bake for 3 minutes and then reduce the oven temperature to 180C/350F and continue to bake for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.
  • In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).
  • When the muffins are cooled, pour the drizzle over the muffins.
  • Muffins are best the same day they are made, but can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.

LEMON MUFFINS



Lemon Muffins image

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

2 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling (optional)
2 large eggs, room temperature
1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup whole milk, room temperature
1 stick unsalted butter, melted and cooled

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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