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
Lavish LEMON POPPYSEED MUFFINS Recipe from Chef Victoria Love
Watch Chef Victoria Love demonstrate how to make lavish LEMON POPPYSEED MUFFINS.
Please click like and subscribe to @Chef Victoria Love's YouTube Channel and have fun in the kitchen!
SUBSCRIBE to my channel: Chef Victoria Love:
FACEBOOK: Chef Victoria Love:
INSTAGRAM: Chef Victoria Love:
Chef Victoria Love
Lemon Poppy Seed Muffins
(Yield - 12 Muffins)
2 ⅓ Cups All Purpose Flour (10 oz)
½ Cup + 2 Tablespoons Sugar (5 oz)
1 Tablespoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
1 Tablespoon Poppy Seeds (0.35 oz)
2 Eggs
¾ Cup Sour Cream (8.5 oz)
¾ Cup Melted Butter (6 oz)
1 Tablespoon Lemon Zest (0.32 oz)
Glaze:
1 ½ Tablespoons Lemon Juice
1 Cup Powdered Sugar
1.On a cutting board with a non-slip mat using a microplane zester, zest lemons, smush lemon zest and sugar together.
2. In a large bowl using a whisk combine the dry ingredients together, in a medium bowl using a whisk combine the wet ingredients, add the wet ingredients to the dry and combine with a spatula.
3. Using an ice cream scoop portion into muffin paper lined muffin pan bake at 325 degrees, remove when light golden brown, brush while still warm with glaze of 10X and lemon juice.
#chefvictorialove
Bee Sweet's Lemon Poppy-Seed Muffins
Whether you're looking for a quick snack or a sweet treat, our Lemon Poppy Seed Muffins are perfect for all occasions!
#EatMoreCitrus
blueberry lemon muffins
The world's best blueberry lemon muffins: healthy, delicious, easy!
Jump to recipe:
Blueberry Muffins with only 8 ingredients
Get the Recipe:
⭐️ Our vegan blueberry muffins are soft, light, moist, and packed with juicy blueberries. They are easy to make with only 8 simple ingredients; you can whip them up in 5 minutes.
⭐️ Ingredients
WET INGREDIENTS
1 teaspoon (3 grams) grated lemon zest
1 cup (240 grams) non-dairy milk any
¾ cup (150 grams) sugar
¼ cup (60 grams) neutral vegetable oil like avocado oil or canola oil
1 tablespoon (15 grams) vanilla extract
DRY INGREDIENTS
2 cups (300 grams) all-purpose flour
1 tablespoon (12 grams) baking powder
⅛ teaspoon salt
2 cups (300 grams) blueberries fresh or frozen
1½ tablespoon (12 grams) cornstarch
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
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.
Learn more about Stacy Lyn's life and recipes at
Subscribe to her newsletter at
Purchase her Harvest cookbook at
Purchase Happy Healthy Family: Tracking the Outdoors In at
Follow her on...
Facebook:
Twitter:
Instagram:
Pinterest:
Lemon muffins recipe
This simple recipe is perfect for anyone who loves lemons! It's easy and quick! Even if you are a beginner, you'll rock this!
Here's the recipe:
Ingredients:
For the muffins:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup
granulated sugar
2 large eggs
3/4 cup yogurt
6 tablespoons (85 grams) butter
zest and juice of one lemon
1/2 teaspoon vanilla extract (optional)
For the lemon drizzle:
Juice squeezed from one lemon
1 cup of powdered sugar
Baking the muffins:
1. Set your oven to 220°C or 425°F
2. Mix your flour, baking soda, baking powder and salt in a bowl. Set aside.
3. In a large bowl, mix your sugar and eggs. Add vanilla, lemon juice and zest, and yogurt. Lastly add your butter.
4. Add the dry ingredients and mix. Don't overmix.
5. Line or oil your muffin tin. The recipe makes 12 muffins.
6. Bake your muffins for ONLY 3 minutes at 220°C and then turn your oven down to 180°C (385°F). Bake for 15 minutes.
Allow muffins to cool completely before drizzling with the lemon drizzle.
Enjoy! ????❤️