Mini Lemon Donut Muffins With Lemon Curd Or Preserves Recipes

MINI DOUGHNUT MUFFINS

Steps:

• For the doughnut muffins: Preheat the oven to 350 degrees F. Lightly grease two 24-cup mini muffin tins with butter.
• In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a different bowl, cream together the sugar and butter. Add the eggs and mix again. Add the flour mixture and milk alternately to the creamed mixture, beating well after each addition.
• Fill the prepared mini muffin pans two-thirds full. Bake until golden, 10 to 15 minutes.
• For the cinnamon sugar topping: Mix the sugar, cinnamon and cocoa in a shallow bowl.
• Roll the muffins in the melted butter, coating them completely, then roll them in the cinnamon sugar. Transfer to a cooling rack.

MINI LEMON DONUT MUFFINS WITH LEMON CURD OR PRESERVES

Steps:

• Preheat oven to 350°F Lightly grease a mini muffin tin with cooking spray or vegetable oil.
• In a small bowl, whisk together flour, baking powder and salt.
• In a large bowl, beat together sugar and egg until light in color. Beat in vegetable oil, vanilla extract and lemon zest. Gradually add in flour mixture in two or three additions, alternating with additions of buttermilk.
• Divide batter evenly into prepared mini muffin cups, filling each about 3/4 full (approx 1 tbsp batter).
• Bake for 9-11 minutes, until a tester inserted into the center comes out clean.
• Place melted butter in a small bowl. Place sugar for rolling in a small bowl or deep-sided plate.
• Remove donuts from pan, dip the tops in melted butter and roll in sugar. Place on a cooling rack to allow sugar to set.
• When donuts are cooled, fit a pastry bag or ziploc bag with small round pastry tip. Place lemon curd into pastry bag. Poke a small hole in the side of each donut with the pastry tip and pipe a small amount of curd into the center of each donut (approx 1 tsp).

DONUT MINI MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease 24 mini-muffin cups.
• Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl.
• Stir in the milk, then mix in the baking powder and flour until just combined Fill the prepared mini muffin cups about half full
• Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes
• While muffins are baking, place 1/4 cup of melted margarine in a bowl.
• In a separate bowl, mix together 1/2 cup of sugar with the cinnamon Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture.
• Let cool and serve.

LEMON YOGURT MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan. , Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.