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
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.
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Lemon & Blueberry Weetabix Muffins | Breakfast Recipe
Delicious breakfast muffins made with Weetabix and wholemeal flour and flavoured with blueberries and lemon. Perfect for a grab-and-go breakfast for kids and adults too!
INGREDIENTS
3 weetabix biscuits
150g wholemeal flour
1 tsp baking powder
75g coconut oil
1 medium egg
100ml milk
75g honey
100g blueberries (fresh or frozen)
zest of 1 lemon
See the full recipe here:
*****
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The best blueberry muffins on the internet.
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. ❤️
Easy Lemon blueberry muffins/Bakery Style blueberry muffins/gawa's kitchen
recipe credit Gawa's kitchen
ingredients
1+1/2 cup Selfraising flour
1 teaspoon baking powder
pinch of salt
200ml sugar
1/2 cup oil
1/2 cup milk
2 eggs
2 teaspoon lemon zest
1 cup blueberries
bake 180 degrees Celsius
I baked mine for 18 minutes in large muffin pan
standard muffin pan bake 15 minutes
follow me @gawa's kitchen Facebook
@gawas_kitchen Instagram
email me @gawaskitchen@gmail.com
The BEST Blueberry Lemon Muffins
Today we are sharing with you our recipe for the BEST Blueberry Lemon Muffins. Easy, delicious and moist...a favourite in our home!
Ingredients:
1/2 Cup Unsalted Butter
2 Tbsp Veg Oil
1 Cup Sugar
Zest of one Lemon
2 Eggs
Juice of one Lemon
1 tsp Vanilla
2 1/2 Cups all purpose Flour
2 1/2 tsp Baling Powder
Pinch of salt
1 Cup Milk
1 1/2 Cups Blueberries