JUMBO BLUEBERRY MUFFINS
In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. - Jackie Hannahs, Brethren, Michigan
Provided by Taste of Home
Time 35m
Yield 8 jumbo muffins.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 375 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 289mg sodium, Carbohydrate 60g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
LEMON YOGURT MUFFINS
Super lemony muffins made with lemon juice and lemon yogurt. A delicious twist on the traditional muffin recipe! For an old-fashioned alternative to the icing, simply dust confectioner's sugar lightly over muffins. Either way, they are delicious!
Provided by Anna
Categories Bread Quick Bread Recipes Muffin Recipes
Time 25m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon yogurt, lemon juice, and lemon zest. Combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg; stir into the lemon mixture until just blended. Spoon batter into the prepared tins.
- Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow the muffins to cool for about 15 minutes before removing them from the pan.
- Place the confectioners' sugar in a small bowl. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Drizzle over cooled muffins, and allow the icing to set before serving.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 15.7 g, Cholesterol 20.7 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 75.3 mg, Sugar 10.2 g
TEXAS-SIZED MORNING GLORY MUFFINS
This easy recipe for jumbo Morning Glory muffins is perfect for busy mornings and lazy weekend brunches alike! Moist and fluffy muffins you're sure to love!
Provided by Katerina | Diethood
Categories Breakfast
Time 45m
Number Of Ingredients 18
Steps:
- Preheat oven to 375.
- Line a muffin tin with 6 "Texas-sized" muffin paper liners. If using cupcake tin, line all 12 with cupcake paper liners.
- Whisk together the flour, brown sugar, baking soda, spices and salt.
- Add in the carrots, apple, coconut, nuts, raisins, prunes, and zest; combine.
- Mix the wet ingredients in a separate bowl: eggs, oil, orange juice and vanilla.
- Add wet ingredients to the flour mixture and stir until combined.
- Fill the muffin liners to the top. If using a cupcake tin, fill those all the way up, too.
- Sprinkle light brown sugar on top of the muffins.
- Bake for 22 to 25 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes and then turn them out on a baking rack.
Nutrition Facts : Calories 683 kcal, Carbohydrate 86 g, Protein 10 g, Fat 35 g, SaturatedFat 4 g, Cholesterol 82 mg, Sodium 641 mg, Fiber 6 g, Sugar 41 g, ServingSize 1 serving
TEXAS SIZED LEMON MUFFINS
Make and share this Texas Sized Lemon Muffins recipe from Food.com.
Provided by grandma2969
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, baking soda, b. powder, salt and one cup of sugar in a large bowl -- Make a well in the center.set aside.
- Mix together 2 tbls of lemon zest, egg, sour cream, half the lemon juice and butter --
- Add the center of dry mixture -- blend well and spoon into large greased muffins pans.
- Bake at 350* for 20 minutes.
- Blend together remaining sugar, lemon juice and zest --
- Drizzle glaze over tops of warm muffins.
- Makes 6 Texas sized muffins.
Nutrition Facts : Calories 486.9, Fat 16.7, SaturatedFat 9.8, Cholesterol 72.1, Sodium 427.5, Carbohydrate 80.4, Fiber 1.4, Sugar 51.8, Protein 5.8
WHOLE LEMON MUFFINS
These muffins are fantastic. An entire ground lemon goes into the mix, giving these muffins a deep lemon flavour. A generous helping of plain yoghurt combines with the lemon to create a muffin that is both tangy and sweet, and according to all those who have sampled them, entirely irresistable.
Provided by MarieRynr
Categories Quick Breads
Time 55m
Yield 12 Texas Size Muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Grease 12 texas size muffin cups with butter or cooking spray or line with paper muffin wrappers.
- Wash and dry the lemon. Cut into quarters and remove the seeds. Process the quartered lemon (all of it!) in a food processor fitted with a metal blade for 1 minute or more, until it is completely ground up. Scrape the lemon into a bowl. Without washing the food processor add the walnuts and pulse 10 to 12 times. Add the walnuts to the processed lemon. Stire to combine and set aside for later use.
- Using a mixer fitted with a paddle attachment, cream the butter in a large bowl on medium high speed for 1 minute. Scrape down the sides of the bowl. Add the sugar and beat on medium high until light and fluffy. Add the eggs all at once and beat on medium speed for 1 minute. Add the vanilla and beat for about 30 seconds. Mix together the dry ingredients. Beat one third of it into the creamed mixture just until incorporated. Add half the yoghurt and do the same. Repeat, ending with dry ingredients. Gently stir in the lemon mixture.
- Spoon batter into prepared muffin tins. Bake for 30 to 35 minutes until they are slightly browned and a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes, then remove to a wire rack.
- combine glaze ingredients and drizzle over the warm muffins. Glaze will harden in about 15 minutes.
- These are at their very best served warm, but if wrapped tightly in plastic wrap once cooled, they will still taste great for up to 3 days. They can be frozen for up to 3 weeks.
Nutrition Facts : Calories 485.3, Fat 24.4, SaturatedFat 11.5, Cholesterol 98, Sodium 426, Carbohydrate 61.9, Fiber 1.9, Sugar 37.1, Protein 7.5
TEXAS LIME IN THE COCONUT MUFFINS
This recipe was devised when I had a lot of limes on hand. I'm sure you could use any citrus fruit you like. The key is using healthy ingredients! This muffin is a moderately sweet breakfast treat but much healthier than sweet cereal. The coconut oil is very healthy for you, and so is the flaxseed. Never use margarine! Always use non-aluminum baking powder. I use white whole wheat flour, it comes from white wheat instead of red wheat. These are always a hit at my house.
Provided by suzipen
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 10 Texas-size muffin cups or line with paper muffin liners.
- Whisk sugar, coconut oil, and grapeseed oil together in a bowl. Add eggs and lime zest; whisk until smooth.
- Whisk whole wheat flour, all-purpose flour, flaked coconut, flaxseed, baking powder, and salt together in a bowl. Stir milk and lime juice together in another bowl.
- Whisk milk mixture into sugar mixture. Gently fold flour mixture into sugar mixture until batter is just combined. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 40 minutes. Transfer muffins to wire racks to cool.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 56.9 g, Cholesterol 76.4 mg, Fat 27.4 g, Fiber 3.8 g, Protein 8 g, SaturatedFat 18.1 g, Sodium 328.4 mg, Sugar 28.6 g
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