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
Blueberry Lemon Poppy Seed Muffins
This is a good recipe. The muffins are moist the first day. After that they are better warmed in the microwave with a little bit of butter.
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Full recipe on that website.
lemon muffins
This lemon muffins is truly delicious and a healthy breakfast or snack option. It can be made with lemon or lime zest. The slight tang due to the presence of the lemons is a perfect accompaniment to tea.This muffins will help keep you fuller for longer due to the fiber content in the whole wheat flour and oats flour.
The addition of the ground fennel in this recipe, gives the muffins a tremendous depth in flavour. Fennel on the other hand can be substituted for vanilla in this recipe.Fennel, helps improve digestion. The presence of the coconut oil is an added plus.Coconut oil boosts good cholesterol levels, helps stop high blood pressure, aids in digestion and improves liver health.
This healthy lemon muffins comes in handy as a snack. They can also be used for breakfast or packed as a snack in the kids lunch box.
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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
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Moist lemon muffins / Costa lemon muffin recipe
When life gives you lemons, make a big batch of lemon cupcakes!! These are one of my favorite cupcake recipes, I love the fluffy, moist crumb with that lemony frosting. Each bite is perfect. They MELT IN YOUR MOUTH and just have an amazing lemon flavor I know you'll love. Let me know which you like best!
Ingredients ⬇️⬇️⬇️
➤ 1 cup all purpose flour
➤ 1/2 cup yougart
➤ 1/2 cup cooking oil
➤ 1 cup sugar
➤ 1 tsp baking powder
➤ 1tso lemon juice
➤ 1 tbsp lemon zest
➤ 2 medium sized eggs (room temperature)
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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. ❤️
Blueberry Muffins
These delicious blueberry muffins are super moist and have an easy crumble topping. They’re soft, tender, and packed with fresh berries. The best part is it takes less than ten minutes to you whip them up and get them in the oven.
Recipe:
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