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
Lemon Raspberry Muffins
The fresh raspberries coupled with the lemon oil taste delicious.
Ingredients:
zest from 1 lemon
1/2 cup sugar
1 cup plain nonfat greek yogurt
1/3 cup oil
1 large egg
1 teaspoon vanilla
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh raspberries
2-4 drops Lemon Essential Oil
Bake at 400* for 18-25 minutes.
Credits:
Recipe:
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How to Make BLUEBERRY Lemon MUFFINS Recipe
Learn how to make homemade blueberry muffins with a zest of
lemon. Easy and delicious. Better and healthier than store
bought. Light and fluffy with an intense blueberry flavor.
Enjoy.
BLUEBERRY MUFFIN Recipe with Pop of Lemon ~ How to make Muffins
INGREDIENTS:
1 cup fresh blueberries
1 tsp lemon zest
1 1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup vegetable oil (I'm using coconut oil)
1 large egg
1/2 cup milk
2 tsp pure vanilla extract
Preheat oven to 400 degrees
Mix dry ingredients in a large bowl.
Mix wet ingredients in a separate bowl.
Add the wet ingredients to the dry ingredients
and stir until combined. Do not over mix.
The batter will be slightly thick.
Add 1 cup of fresh blueberries and lemon zest.
Fold in the blueberries until incorporated.
Again, do not overmix.
Place paper liners in pan. Fill 3/4 full.
I got 10 muffins from this recipe.
Sprinkle tops with sugar before putting in oven.
Bake for 15-20 minutes until golden brown.
Enjoy.
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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 with a Lemon Zest Crunch Top
What's not to like about a really good Blueberry Muffin, especially when fresh blueberries are in season. Buy extra berries to store in the freezer! These are nice, light and moist and if you follow my technique. The sugar mixed with lemon zest on the top, really sets this muffin off. So easy that it makes a great baked items for young people to learn and use as a building block to other baked goods. The recipe is in my cookbook that also looks great on your kindle or other such reading device which is good to take into the kitchen so as not to trash a hardcover book! The Blueberries can be substituted with other fruit, fresh or dried. Peaches are the only tricky ones as once you add sugar then get really juicy! Chocolate chip and cherry is another great combination or soon to come in season, strawberries and fresh rhubarb! This recipe can be made in a square bake pan with a streusel topping or in a loaf or cake pan or make a mini muffin size. Very versatile. Just adjust baking time. Give them a whirl. They freeze well too! The Panettone Baking Papers can be found on bake deco link or on Amazon.Bake Deco is my first choice, good price if you can use other baking items to warrant the shipping!
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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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Bee Sweet's Lemon Poppy-Seed Muffins
Whether you're looking for a quick snack or a sweet treat, our Lemon Poppy Seed Muffins are perfect for all occasions!
#EatMoreCitrus