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
Easy Lemon Poppyseed Muffins | Recipe makes TWO!
The perfect combination of sweet and tart, these tender muffins with a tart lemon glaze are perfect and there are just two of them! The perfect way to satisfy that muffin craving.
If you need a full size version of these muffins you can find it here:
Ingredients:
1/2 cup all purpose flour
1/2 tsp baking powder
1/8 tsp salt
1/4 cup sugar
2 Tbsp melted butter
2 Tbsp beaten egg (not the whole egg)
1/8 tsp vanilla
1 Tbsp sour cream
1 Tbsp milk
1 Tbsp lemon juice
1/2 tsp lemon zest.
1 tsp poppy seeds
Lemon Glaze:
1/3 cup powdered sugar
1/2 tsp lemon juice
1/4 tsp vanilla.
Directions:
In a bowl, combine all dry ingredients and stir to combine.
Add in melted butter, egg, vanilla, sour cream, milk lemon juice and zest.
Mix just until incorporated and then add in poppyseeds. Don't overmix.
Spray muffin tin, just two of them.
Add in muffin batter. It will be full to the top, that is how you get a nice tall muffin.
Preheat oven to 425 degrees f.
Bake muffin for 5 minutes and then turn down the oven to 350 degrees F. Leave muffins in the oven.
Bake for another 11-12 minutes or until a toothpick comes out clean.
While they are baking mix up glaze:
Combine powdered sugar, lemon and vanilla extract to form a nice drizzling consistency.
Allow the muffins to cool for about 10 minutes and then drizzle with glaze.
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!I look forward to meeting you in the kitchen each week with a new recipe and video.
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Mixing Muffins the Perfect Amount
How to Make BLUEBERRY Lemon MUFFINS Recipe
Learn how to make homemade blueberry muffins with a zest of
lemon. Easy and delicious. Better and healthier than store
bought. Light and fluffy with an intense blueberry flavor.
Enjoy.
BLUEBERRY MUFFIN Recipe with Pop of Lemon ~ How to make Muffins
INGREDIENTS:
1 cup fresh blueberries
1 tsp lemon zest
1 1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup vegetable oil (I'm using coconut oil)
1 large egg
1/2 cup milk
2 tsp pure vanilla extract
Preheat oven to 400 degrees
Mix dry ingredients in a large bowl.
Mix wet ingredients in a separate bowl.
Add the wet ingredients to the dry ingredients
and stir until combined. Do not over mix.
The batter will be slightly thick.
Add 1 cup of fresh blueberries and lemon zest.
Fold in the blueberries until incorporated.
Again, do not overmix.
Place paper liners in pan. Fill 3/4 full.
I got 10 muffins from this recipe.
Sprinkle tops with sugar before putting in oven.
Bake for 15-20 minutes until golden brown.
Enjoy.
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Mixed Berry Muffins with Crunchy Lemon Sugar Topping - Super Moist with a Great Crunch Topping!
MIXED BERRY MUFFINS WITH CRUNCHY LEMON SUGAR TOPPING are perfect for any day of the week as a snack or breakfast!! You can pop them in the freezer and get one out at the time, run it in the microwave for a minute or so and have one every day. These mixed berry muffins have to be one of the most comforting treats of all time. The crunchy lemon sugar topping with the moist cake-like center filled with sweet, juicy berries is just about all the tasty goodness I can stand.
RECIPE BELOW!
GET THE RICIPE AND TIPS FOR MAKING THE PERFECT MUFFIN HERE:
Mixed Berry Muffins with Lemon-Sugar Topping
Lemon-Sugar Topping
3 tablespoons turbinado cane sugar (Sugar in the Raw)
Zest of one lemon
For the Muffins
2 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup sour cream
1/2 cup vegetable oil
1 lemon, juice and zest
1 1/2-2 cups fresh or thawed frozen huckleberries, blackberries, or blueberries or a mixture of berries
3/4 cup huckleberry or blueberry jam
1. Preheat oven to 400 degrees F.
2. In a small bowl, stir together turbinado sugar and lemon zest and set aside.
3. In a large bowl, combine flour, sugar, baking powder and salt.
4. In a separate bowl or measuring cup, combine the eggs, sour cream, and oil.
5. Stir into dry ingredients just until moistened. Using a spatula, gently incorporate fresh berries into the batter. Don't over mix.
6. Divide batter evenly into 18 greased or paper lined muffin cups. Batter should fill the cups.
7.Spoon one teaspoon of berry jam on top of each mound of batter and sprinkle the top with lemon-sugar topping.
8. Bake at 400*F for 15-20 minutes or until golden. Cool muffins in the pan for bout 5 minutes. Remove to a wire rack and allow to cool for 5 minutes.
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Blueberry Muffins
These delicious blueberry muffins are super moist and have an easy crumble topping. They’re soft, tender, and packed with fresh berries. The best part is it takes less than ten minutes to you whip them up and get them in the oven.
Recipe:
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???? Live baking Lemon Poppy Seed Muffins (Preppy Kitchen’s recipe)
Lemon Poppy Seed Muffins
On Thursday, I love to prep my snack, dessert and breakfast for the weekend! I make tasty, one bowl and no fuss Preppy Kitchen’s Lemon Muffins recipe and a lemon glaze live. I’ve been craving #lemonrecipes non-stop recently! John, my hero, didn’t have a video for these, but he had an awesome recipe I needed to try. If you have time, come hang out and we’ll bake together. This recipe is fluffy, zesty, and the glaze tastes like bright lemonade. These #lemonmuffins #lemonpoppyseedmuffins will last all week (if you don’t eat them all because they’re so good)
Come back every Thursday at 5:05 PM PST for more dessert baking or decorating live.
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Chapters:
Intro
Ingredients + equipment
Preheat oven
Wet ingredients
Dry ingredients
Distribution of batter
Baking
Lemon glaze making
Tips
Finished baked muffin reveal