Lemon Muffins | Moist and Extra Lemony ????
Not only are these lemon muffins totally gorgeous, but they are a REALLY easy recipe for showing off those baking skills. They come equipped with major lemon vibes, inside and on top, and the texture is light and airy muffin perfection.
These lemon muffins are made with real lemon juice and buttermilk for a crazy tender and moist crumb. They come equipped with a 3-ingredient lemon glaze and a beautiful lemon wheel on top, making them a total show stopper at ANY party!
Consider these lemon muffins are perfect for brunches, teas, showers, or just treating yourself to a sweet treat in the morning or afternoon!
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You can print out the recipe here:
Here's What You'll Need!
For the Lemon Muffins:
Non-stick cooking spray
1/2 cup unsalted butter, melted and slightly cooled
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup granulated sugar
2 large eggs
1 heaping teaspoon of lemon zest (from 2-3 large lemons)
1 1/2 teaspoon pure vanilla extract
1/3 cup fresh squeezed lemon juice
1/3 cup + 1 tablespoon buttermilk
For the Lemon Glaze (Optional):
1 cup powdered sugar
2 tablespoons + 2 teaspoons fresh squeezed lemon juice
Pinch of salt
How To Make Lemon Muffins From Scratch:
Place a rack in the center of the oven and preheat the oven to 400°F. Have ready a standard muffin tin with paper liners, and lightly spritz with nonstick cooking spray.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside until ready to use.
In a large mixing bowl, whisk together 3/4 cup of sugar, eggs, lemon zest, and vanilla. Add the butter and whisk until combined.
Stir in the dry ingredients in 3 additions, alternating with the lemon juice and then the buttermilk.
Fill the liners or muffin cup 3/4 of the way full, sprinkle with remaining sugar and bake for about 15 minutes, or until the tops are golden. Set aside to cool on a cooling rack for 10 minutes. Then, remove the muffins from the tin and set on the cooling rack to finish cooling.
How To Make a Lemon Glaze:
Once the muffins have cooled completely, make the glaze. Add the powdered sugar to a medium-sized mixing bowl, along with the lemon juice, and a pinch of salt. Whisk until the mixture has liquified.
Drizzle the glaze over the top of the muffins with a spoon and allow the glaze to set. About 30-45 minutes more. Serve and enjoy!
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Easy Egg free Super Moist Carrot Cake with tips | No Oven | कुकर मे गाजर का केक बनाने का आसान तरीका
This eggless carrot cake recipe will be one of your most favorite moist cake recipes ever – Very easy to bake even for beginners… So pls try once, I am sure, you’ll love it! – With simple fresh ingredients found at home… It does not require an Oven… it can be baked in a stove with any thick bottomed vessel – The freshly baked aroma of cinnamon mixed with the various flavors of carrots/nuts/raisins will mesmerize you to bake it for your family again and again. one of best morning breakfast accompaniment - as it is a healthy & can be taken by weight watchers too.
Though it can be stored for up to couple of days in the refrigerator – we prefer to eat his cake fresh and warm!! This carrot cake can be served without or with frosting – With frosting it would be a bit more additional calorie!!
The moist juicy texture will make you a fan of such moist cakes – when it can be done so quickly and easily without many hassles – follow my recipe as I am going to show you how to make eggless carrot cake in the easiest way. Try it and then please share your experience, suggestions & feedbacks in the comments section.
• Easy to Bake Cake
• No Oven
• No Egg
• No Condensed Milk
• No Milk Powder
Ingredients for SMCC (Super Moist Carrot Cake)
Grated Fresh Carrot 1 Cup
All Purpose Flour 1 Cup
Cinnamon Powder 1 tsp
Baking Powder 1 tsp
Baking Soda ½ tsp
Salt 3 to 4 pinches
Curd ½ Cup
Natural Brown Sugar ¾ Cup
Oil ¼ Cup
Vanilla essence ½ tsp
Warm milk as required
Nuts Chopped - Pistachio and Walnut 1tbsp each
Raisins 1 tsp
Seedless Black Raisins for decoration
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Professional Baker Teaches You How To Make APPLE CRISP!
Apple Crisp is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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This apple crisp has browned butter in the crisp topping, giving it a beautiful nutty aroma that complements the apples perfectly.
Yield: 6-8 servings
Prep Time: 20 minutes
Cook time: 45 minutes
Ingredients
6 cups (900 g) apples (such as Gala, MacIntosh or other sweet, eating apple), peeled and sliced
¼ cup (60 mL) maple syrup
1 tsp (5 mL) vanilla extract
½ cup (115 g) unsalted butter
1 ¼ cups (115 g) regular rolled oats
1/3 cup (50 g) whole wheat flour
½ cup (100 g) packed light brown sugar
1 tsp (5 mL) ground cinnamon
pinch salt
Directions
1. Preheat the oven to 350 F (180 C).
2. Place the sliced apples in a 6-cup (1.5L) by volume baking dish (any shape). Stir in the maple syrup and vanilla to coat the apples.
3. Melt the butter in a small saucepot over medium high heat until it browns and takes on a nutty aroma (once the foam subsides, it should be done). Set aside.
4. Stir the oats, flour, brown sugar, cinnamon and salt in a mixing bowl. Add the browned butter and stir until blended. Spread this evenly over the apples and bake for about 45 minutes, until the apples yield easily when a paring knife is inserted in the centre of the crisp (the crisp should be bubbling at the edges.) Allow the crisp to cool for 15 minutes before serving.
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FALL BAKING & DECOR ???? APPLE CIDER DONUTS, CARROT MUFFINS (VEGAN FALL RECIPES!)
DO YOU DECORATE A TIERED TRAY FOR FALL? WHAT IS YOUR FAVORITE FALL BAKING TRADITION RECIPE? I'M BAKING FALL APPLE CIDER DONUTS (BAKED NOT FRIED!) AND CARROT SPICE MUFFINS THAT ARE HEALTHY (ISH) PLUS VEGAN. THEY TURNED OUT SUPER YUMMY AND DELISH!! WE WENT APPLE PICKING & MY FAMILY IS OBSESSED WITH THESE APPLE CIDER DONUTS FOR FALL TREATS & DESSERT!!
✨✨ ENTER TO WIN THE SET OF SOLAR LANTERNS GIVEAWAY!!
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???? CIDER DONUTS RECIPE (VEGAN)
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1 1/2 CUPS APPLE CIDER
1/4 CUP WALNUTS
1/4 CUP VEGAN BUTTER (I USED SMART BALANCE)
1/2 CUP CHOPPED APPLE
1/4 CUP PLUS 2 TBSP PLANT BASED MILK
2 TBSP COCONUT SUGAR (OR MAPLE SYRUP)
1 TSP VANILLA EXTRACT
1 TSP CINNAMON
2 TSP PUMPKIN PIE OR APPLE PIE SPICE
2 TSP BAKING POWDER
2 1/4 CUPS SPELT FLOUR
( I USE ABOUT HALF ALL PURPOSE FLOUR AND HALF ALMOND MEAL FLOUR)
TOPPING:
2 TBSP VEGAN BUTTER MELTED
1 TBSP CINNAMON
4 TBSP SUGAR
PREHEAT OVER TO 350F. LIGHTLY GREASE DONUT TIN.
SIMMER 1 1/2 CUPS OF CIDER UNTIL REDUCED TO ABOUT 1/2 CUP.
ADD WALNUST, APPLE, BUTTER, MILK, VANILLA, REDUCED CIDER AND SUGAR TO BLENDER TO SMOOTH OUT APPLES AND WALNUTS.
COMBINE DRY INGREDIENTS AND SLOWLY ADD WET MIXTURE IN AND WHIP TILL FLUFFY
FILL DONUT TINS WITH BATTER TO TJUST ABOUT THE TOP.
BAKE 12 MIN. ALLOW DONUTS TO REST IN PAN A COUPLE MIN BEFORE CAREFULLY DIPPING THE TOPS IN MELTED BUTTER AND THEN IN CINNAMON SUGAR MIXTURE, SERVE WARM, THEY ARE AMAZING!!
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???? CARROT MUFFINS RECIPE (VEGAN)
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1 1/2 CUPS ALL PURPOSE FLOUR ( I USED HALF ALMOND FLOUR)
3/4 CUP WHITE SUGAR ( I USED COCONUT SUGAR)
2 TSP BAKING POWDER
1 TSP CINNAMON
1/2 TSP SALT
1/4 TSP NUTMEG
3/4 CUP PLANT BASED MILK
1/2 CUP VEGETABLE OIL (OR APPLESAUCE FOR OIL FREE)
1 TBSP LEMON JUICE OR (I USED APPLE CIDER VINEGAR)
1 TSP VANILLA EXTRACT
1 1/2 CUPS PEELED, GRATED CARROTS ( I USED 3 CARROTS)
1/2 CUP CHOPPED WALNUTS (OPTIONAL)
1/2 CUP SHREDDED COCONUT (OPTIONAL)
HEAT OVEN TO 400F. GREASE OR LINE 12 MUFFIN WELLS.
COMBINE ALL DRY INGREDIENTS.
SEPARATELY COMBINE WET INGREDIENTS, INCLUDING CARROTS, WALNUTS AND COCONUT AND THEN STIR WET MIXTURE INTO DRY INGREDIENTS JUST TILL COMBINED.
LUMPS ARE OK, DON'T OVER MIX.
I ADDED EXTAR CINNAMON AND WALNUTS ON TOP
BAKE 18-25 MIN UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN.
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Light Carrot Cake Muffins with (or without) Cream Cheese Filling for WW, Healthi, or Any Weight-loss
If you follow me on social media, you've likely already seen these scrumptious beauties. Now I'll show you how to make them, and you can use the filling or leave it out. It's your call!
0:00 Introduction
1:14 Cream Cheese Filling
5:11 Carrot Cake Muffins
17:55 Filling the Muffins
28:15 Bites, Points, Calories, and Macros
30:38 Wrapping Things Up
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Carrot Cake Muffins Recipe
0-Bite/0-Point Cream Cheese and an Introduction Video
Back to Basics Tutorial (Throwback): 0-Bite / 0-Point Cream Cheese for iTrackBites and WW Video
FROSTING: Test Kitchen Birthday Cake for WW and Healthi (formerly iTrackBites) Video
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***The views and opinions expressed in this video are my own. This video is not sponsored or endorsed by Healthi (formerly iTrackBites) or WW.
***Disclaimer: Please enter the ingredients you use into your recipe builder on the Healthi (formerly iTrackBites) or WW app to make sure your bites/points are correct!
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