Lotta Lemon Muffins Recipes

LOTTA LEMON MUFFINS

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.

LEMON MUFFINS

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

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.

LOTTA LEMON MUFFINS

Steps:

• For Muffins:.
• Preheat oven to 400 degrees.
• Line 2 1/2-inch muffin cups with paper baking cups.
• Mix first 6 ingredients in large bowl; make well in center.
• Whisk yogurt, butter,egg, and lemon juice in another bowl; add to well and stir into dry ingredients until just blended (batter will be lumpy).
• Spoon batter into prepared cups, filling each 3/4 full.
• Bake until muffins are golden brown and tester inserted in center comes out clean, about 20 minutes.
• Cool muffins 5 minutes in pan.
• Meanwhile prepare glaze:.
• Cook all ingredients in small nonaluminum saucepan over low heat, swirling pan frequently, until sugar disolves.
• Remove muffins from pan; transfer to rack set over baking sheet or waxed paper.
• Pierce 6 to 8 holes in each top, using wooden skewer.
• Drizzle hot glaze over, coating tops well.
• Serve at room temperature.