How To make Big Batch Lemon Muffins
1 1/2 c Unbleached all-purpose flour
1 1/2 ts Cream of tartar
1 tb Baking powder
1/4 ts Sea salt
1/4 ts Ground nutmeg
1 1/2 c Whole wheat flour
1/2 c Wheat germ
10 1/2 oz Soft silken tofu; drained
1/4 c Lemon juice
2 tb Egg replacer
1/2 c Water
1/2 c Natural applesauce
1 c Brown sugar
1/2 c Light corn syrup
1/2 c Wht. grape juice concentrate
-- (frozen, thawed) 1 ts Vanilla extract
1 ts Grated lemon peel
1/2 ts Cinnamon
Preheat oven to 400 F. Oil and lightly flour muffin pans. Sift all-purpose flour, cream of tartar, baking powder, salt and nutmeg into a large bowl. Stir in whole wheat flour and wheat germ. Set aside. Place tofu and 2 tablespoons lemon juice in a food processor and blend until smooth. Set aside. In a small bowl, whisk egg replacer with water until foamy. In a medium-size bowl, mix applesauce, brown sugar, corn syrup and juice concentrate. Stir in egg replacer, vanilla, lemon peel and remaining 2 tablespoons lemon juice. Add applesauce mixture to dry ingredients alternately with tofu mixture, stirring after each addition. Fill muffin cups 2/3 full with batter and lighty dust surface of each with cinnamon. Bake until muffins are light brown and toothpick inserted into center of muffin comes out clean, about 18 minutes. Turn out to cool on a wire rack. Serve warm or wrap and store at room temperature when cool. Per muffin: 143 cal, 5 g prot, 100 mg sod, 29 g carb, 2 g fat, 0 mg chol, 83 mg calcium
From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias
How To make Big Batch Lemon Muffins's Videos
Mixing Muffins the Perfect Amount
Easy Lemon Crumble Muffins Recipe
Lemon crumble muffins are a simple sweet treat and and are so easy to make. Biting into these muffins is like a bite of sunshine! Lemony and not too sweet, these cheerful muffins will surely brighten your day. These muffins with its crunchy crumble topping and fluffy soft inside will make anyone happy. Bake up a batch and have them for breakfast, as a light dessert or a snack. Double the recipe and serve them at brunch. Lemon muffins are good anytime of the day. Make some today!
Ingredients:
For the Topping
3 tbsp All Purpose Flour
1 ½ tbsp Granulated Sugar
1 tbsp Butter
For the Muffins
1 cup All Purpose Flour
1 ¼ tsp Baking Powder
¼ tsp Salt
½ tsp Lemon Extract or Zest of 1 Lemon
¼ cup Granulated Sugar
1 large Egg (Room Temperature)
¼ cup + 1 tbsp Milk (Room Temperature)
2 tbsp Vegetable Oil
1 tbsp Lemon Juice (Room Temperature)
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Lemon Cupcakes
When life gives you lemons, make a big batch of lemon cupcakes!! These are one of my favorite cupcake recipes, I love the fluffy, moist crumb with that lemony frosting. Each bite is perfect. They MELT IN YOUR MOUTH and just have an amazing lemon flavor I know you'll love. I decorated them two ways, with a nice traditional dollop and an easy piped butterrcream lemon weddger. Let me know which you like best!
Recipe:
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Blueberry Lemon Poppy Seed Muffins
This is a good recipe. The muffins are moist the first day. After that they are better warmed in the microwave with a little bit of butter.
Found the recipe here:
Full recipe on that website.
How to Make Blueberry Lemon Muffins - Sweet and Savory Meals
Learn how to make Blueberry Lemon Muffins that are the perfect combo of sweet and tart! Easy to make in just over 30 minutes, they are such a tasty snack or dessert.
⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️
INGREDIENTS FOR BLUEBERRY LEMON MUFFINS RECIPE:
►Blueberry Lemon Muffins:
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon lemon extract
1/2 cup whole milk
1/3 cup sour cream
lemon zest from 1 lemon
lemon juice from 1 lemon
1 cup fresh blueberries
►Lemon Glaze:
1 cup confectioners sugar
2-3 tablespoons freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest (optional)
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Lemon Poppy Seed Coconut Flour Muffins | GLUTEN FREE BAKING
Thanks to today's video sponsor, Bob's Red Mill. Find products and recipe ideas here:
These lemon poppy seed coconut flour muffins are the perfect recipe for spring. They are kid tested and approved. So many people today have some sort of sensitivity and it seems as though gluten sensitivity is one that is highly prevalent. Bob's Red Mill coconut flour is the perfect substitute flour for gluten free baking.
Lemon Poppy Seed Coconut Flour Muffins
Makes: 12
Time: 30 minutes
Ingredients:
3/4 cup coconut flour
6 eggs
1/4 cup coconut milk (could also use reg. milk)
juice from 2 lemons (reserve 2 tbs juice for frosting and some zest for topping/garnish)
zest from 1 lemon
1/4 cup coconut oil
1/4 teaspoon salt
3/4 cup coconut sugar
1 tsp baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 tbs poppy seeds
Grease 12 muffin tins, or line them with cupcake liners.
Mix all of the ingredients together in a large bowl.
Fill muffin tins and bake at 350 degrees for 25 minutes.
Icing (optional):
1 cup cream (You can also substitute for coconut cream for a dairy free icing option.)
1 tbs lemon juice
4 tbs raw honey or maple syrup
Add whipped cream to a stand mixer with the whisk attachment, add lemon juice and whisk over medium high speed. Once the cream has started to thicken, add the maple syrup. Whip to stiff peaks.
Topping:
1/2 cup shredded coconut
1 tbs honey
Place in a cast iron skillet (or another type of skillet) over medium heat stirring constantly so it doesn't burn.
After the shredded coconut has started turning brown, add honey and stir. Turn off heat and allow to cool.
Once the lemon poppy seed muffins have totally cooled, pipe the icing onto the muffins, and top with lemon zest and toasted coconut.
Enjoy!