Strawberry Lemon And Almond Oatmeal Yogurt Muffins Recipes
STRAWBERRY, LEMON, AND ALMOND OATMEAL-YOGURT MUFFINS
This easy-to-make muffin recipe is made almost entirely in the blender and comes together in a snap! Make sure to cool the muffins completely before eating or they'll stick to the muffin liners.
Provided by Kim
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.
- Combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt in a blender. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. Either pour batter into a bowl and mix strawberries and almonds in by hand, or add the chopped strawberries and almonds to the blender and pulse just a few times to evenly distribute.
- Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until muffins spring back lightly when touched, 25 to 30 minutes. Allow muffins to cool a few minutes in the pan before removing to a wire rack to cool completely.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 15.2 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 2.1 g, Sodium 205.8 mg, Sugar 4.8 g
LEMON YOGURT MUFFINS
I only had this recipe a short time before it became a personal favorite. Folks like the light and tender texture of these muffins. I'm grateful to my mother, who taught me the goodness of baking from scratch.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 210 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 236mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON YOGURT MUFFINS
Make and share this Lemon Yogurt Muffins recipe from Food.com.
Provided by Susie D
Categories Quick Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400F (200C).
- In a large bowl, mix together the flour, rolled oats, 1/2 cup granulated sugar, baking powder, baking soda and salt.
- In a separate bowl, mix together the yogurt, egg, 1/4 cup lemon juice, and finely chopped peeled lemon (white pith removed first).
- Add the wet ingredients to the dry, mixing only until blended.
- Fill 12 well-greased muffin cups two thirds full.
- Bake for 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
- Meanwhile, prepare the syrup: Put 1/4 cup granulated sugar and the grated rind and juice of 1/2 lemon in a small pot.
- Bring to a boil and reserve.
- When the muffins are baked, prick all over with a toothpick.
- Do not remove them from the pan until cooled.
- Brush the warm syrup on the hot muffins.
Nutrition Facts : Calories 155.7, Fat 1.9, SaturatedFat 0.8, Cholesterol 18.8, Sodium 280.9, Carbohydrate 31.3, Fiber 1.3, Sugar 14.1, Protein 4
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