HONEY LEMON MUFFINS
Honey's subtle sweetness comes through in every bite of these moist little muffins, providing the perfect counterpoint to the bright taste of lemon. Rachel Hart - Wildomar, California
Provided by Taste of Home
Time 30m
Yield 10 muffins.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flours, baking powder, baking soda and salt. In another bowl, combine the egg, honey, lemon juice, butter and lemon zest. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray or use paper liners; fill one-half full with batter., Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar and lemon juice; drizzle over warm muffins. Sprinkle with additional lemon peel.
Nutrition Facts : Calories 178 calories, Fat 5g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 171mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON HONEY MUFFINS
Breakfast muffin Recipe from PocketChangeGourmet.com Adapted from Cooking is Divine
Time 25m
Yield 6-8 muffins
Number Of Ingredients 11
Steps:
- In a small bowl, combine the dry ingredients, flour, salt & soda, set aside
- In a medium bowl, cream the butter and brown sugar
- Add the lemon juice, egg and vanilla, cream until well blended
- Gradually add the dry ingredients, blend well
- Preheat oven to 350 degrees and fill muffin tin with liners {we got 8 muffins}
- Bake for 15-20 minutes or until a toothpick inserted comes out clean
- Cool, combine powdered sugar and milk for glaze and drizzle over muffin {optional}
GRANDMA'S HONEY MUFFINS
I can remember my Grandma Wheeler making these delicious muffins-we'd eat them nice and warm, fresh from the oven! She was a "pinch of this and handful of that" kind of cook, so getting the ingredient amounts correct for the recipe was a challenge. Now it's a family treasure! -Darlis A. Wilfer, West Bend, Wisconsin
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
Nutrition Facts : Calories 179 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
HONEY LEMON MUFFINS
Make and share this Honey Lemon Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 25m
Yield 12 muffins.
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees, prepare pans.
- Sift dried milk, flour, baking powder& salt, add lemon peel.
- Measure honey into small bowl then add hot water, mix to melt the honey (or melt in microwave).
- Beat egg, add honey& water& melted butter.
- Stir the dry mix into the wet mix until just combined.
- Spoon into pans& bake for 10 minutes or until golden.
Nutrition Facts : Calories 151.1, Fat 3.5, SaturatedFat 2, Cholesterol 25.1, Sodium 304, Carbohydrate 25.8, Fiber 0.7, Sugar 17, Protein 5.3
HABANERO HONEY SWEET CORN CAKE
This habanero honey sweet corn cake is spicy, sweet, savory, dense, moist, and very addictive! I also had no idea what to call this, as it's not really a cake, but it's also not a pie, or a pudding, or a custard, so I ended up with "cake" since it's inspired by sweet Mexican corn cake. No matter what you call this, it's phenomenal! Garnish with fresh fruit and top with crème fraiche, sour cream, Mexican crema, or whipped cream and freshly grated lime zest.
Provided by Chef John
Categories Cornbread
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
- Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
- Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
- Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 31.6 g, Cholesterol 77 mg, Fat 13.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 7.8 g, Sodium 296.9 mg
LEMON YOGURT HONEY MUFFINS
sneaked this out of a book in the bookshop! they have a light texture and very moist, with the lovely taste of lemon and a hint of nutmeg.
Provided by Cinnamonised
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 190 degrees celsius.
- Melt butter and honey in saucepan, or microwave.
- Whisk egg, lemon juice, lemon rind and yogurt together.
- Mix dry ingredients, add to wet ingredients.
- Pour into 12 muffin tin, bake for 13-16 minutes.
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- Preheat the oven to 400º. Spray 12 muffin cups, or use liners, and set aside. Melt the butter in a small saucepan over low heat.
- In a large bowl, use an electric mixer or a whisk to beat the eggs, honey, sugar, lemon zest, lemon juice, yogurt, and melted butter for several minutes, until light and creamy. Sift the flour, baking powder, baking soda, and salt over the egg-honey mixture and gently fold in until the batter is smooth. (If you overmix, the muffins won't be fluffy.)
- Spoon about 1/4 cup batter into each muffin cup. Bake on the middle shelf for 18 minutes, or until light golden brown and a toothpick inserted in the center comes out clean.
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