168214 lemon seed surprise snack muffins Recipes

  • Poppy Seed Pound Cake Muffins
    king arthur unbleached all-purpose flour, poppy seeds and
    7 More
    king arthur unbleached all-purpose flour, poppy seeds, salt, baking soda, sugar, butter, softened, eggs, plain yogurt, vanilla extract
    30 min, 9 ingredients
  • Lemon Poppy Seed Muffins with Truvia(R) Baking Blend
    muffins, lemon zest, truvia baking blend and
    13 More
    muffins, lemon zest, truvia baking blend, all-purpose flour, baking powder, baking soda, salt, reduced-fat sour cream, eggs, vanilla extract, unsalted butter, softened, lemon juice, poppy seeds, glaze, truvia baking blend, ground, lemon juice
    16 ingredients
  • Easy Low-Carb Lemon Blueberry Nut Butter Muffins
    smooth cashew butter or 8 oz smooth almond butter or 8 oz... and
    8 More
    smooth cashew butter or 8 oz smooth almond butter or 8 oz smooth peanut butter, eggs, salt, baking soda, lemon juice, drops liquid stevia, lemon extract (or to taste), blueberries (approximately ) (optional), chia seeds (optional) or 2 tbsp poppy seeds (optional)
    40 min, 9 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Lemon Chocolate Chip Muffins
    lemon, sugar, baking soda and
    6 More
    lemon, sugar, baking soda, plain buttermilk or 1 cup yogurt, fresh lemon juice, butter, eggs, flour, chocolate chips
    20 min, 9 ingredients
  • Lemon Blackberry Muffins
    lemon , juice and zest of, milk (almost), vanilla and
    8 More
    lemon , juice and zest of, milk (almost), vanilla, unsalted butter, melted, egg, sugar, all-purpose flour, baking powder, baking soda, salt, blackberry
    35 min, 11 ingredients
  • Lemon Muffins Made With Splenda
    lemon (preferably unwaxed, organic) and
    9 More
    lemon (preferably unwaxed, organic), unsalted butter (at room temperature ), splenda sugar substitute, egg whites, vanilla extract, flour, baking soda, baking powder, salt, plain nonfat yogurt
    1 hour 5 min, 10 ingredients
  • Lemon Raspberry Muffins
    lemon, sugar, vanilla yogurt, canola oil, egg and
    7 More
    lemon, sugar, vanilla yogurt, canola oil, egg, vanilla extract, whole wheat flour, flour, baking powder, baking soda, salt, fresh raspberries (or frozen )
    35 min, 12 ingredients
  • Lemon Poppy Seed Dessert Cake
    lemon cake mix, instant vanilla pudding mix, eggs and
    7 More
    lemon cake mix, instant vanilla pudding mix, eggs, vegetable oil, water, poppy seeds, lemon pie filling, instant lemon pudding mix, milk
    50 min, 10 ingredients
  • Lemon Poppy Seed Sweet Bread
    lemon yogurt, unsalted butter or 2 tbsp vegetable oil and
    8 More
    lemon yogurt, unsalted butter or 2 tbsp vegetable oil, eggs, grated lemon rind or 2 tsp lemon extract, salt, sugar, dry buttermilk, unbleached white flour, poppy seeds, yeast
    3 hour , 10 ingredients
  • Lemon Poppy Seed Bread
    lemon zest, lemon juice , plus, lemon juice, flour, sugar and
    6 More
    lemon zest, lemon juice , plus, lemon juice, flour, sugar, poppy seeds, pineapple juice, almond extract, eggs, corn oil, sugar
    1 hour , 11 ingredients
  • Lemon - Poppy Seed Cake With Lemon Mousse Filling
    lemon juice, milk, all-purpose flour, poppy seed and
    11 More
    lemon juice, milk, all-purpose flour, poppy seed, baking soda, salt, butter, softened, granulated sugar, eggs, egg yolk, lemon zest, grated, lemon extract, cornstarch, heavy cream, sugar
    1 hour 10 min, 15 ingredients
  • Lemon Poppy Seed Cakes
    lemon cake mix, instant lemon pudding, water and
    6 More
    lemon cake mix, instant lemon pudding, water, vegetable oil, eggs, chopped pecans, poppy seed, sugar, lemon juice
    40 min, 9 ingredients
  • Greek Pasteli (Sesame Seed & Honey Snacks) Greek Pasteli (Sesame Seed & Honey Snacks)
    honey, water, hulled sesame seeds and
    1 More
    honey, water, hulled sesame seeds, lemon zest, chopped finely
    30 min, 4 ingredients
  • Little Citrus Muffins Little Citrus Muffins
    flour (all-purpose), baking powder, baking soda, butter and
    8 More
    flour (all-purpose), baking powder, baking soda, butter, sugar, egg, sour cream, vanilla, citrus zest (orange, lemon or lime), butter, sugar, muffin pan with 24 cups
    12 min, 12 ingredients
  • Lemon-Raspberry Muffins - Gluten Free or Regular Lemon-Raspberry Muffins - Gluten Free or Regular
    lemon, sugar, nonfat organic buttermilk (see tip ) and
    9 More
    lemon, sugar, nonfat organic buttermilk (see tip ), canola oil, egg, vanilla extract, white whole wheat flour or 1 cup whole wheat pastry flour (see shopping tip) or 1 cup gluten-free blanched almond flour, all-purpose flour or 1 cup all-purpose gluten-free flour, baking powder, baking soda, salt, raspberries (fresh or frozen, not thawed )
    40 min, 12 ingredients
  • Lemon Poppy Seed Cupcakes with Butter Frosting and Candied Lemon Strips Lemon Poppy Seed Cupcakes with Butter Frosting and Candied Lemon Strips
    lemons , scrubbed and dried, egg white, lightly beaten and
    13 More
    lemons , scrubbed and dried, egg white, lightly beaten, superfine sugar, lemon cake mix, lemon pudding mix, vegetable oil, eggs, lightly beaten, water, freshly squeezed lemon juice, lemon zest, poppy seeds, unsalted butter, at room temperature, powdered sugar , sifted, heavy cream, natural vanilla extract
    15 ingredients
  • Lemon and Mustard Seed Chutney Lemon and Mustard Seed Chutney
    lemons, washed, chopped , seeds removed, salt and
    6 More
    lemons, washed, chopped , seeds removed, salt, onions, diced, cider vinegar, ground mixed spice or 1 tsp allspice, mustard seeds, sugar, raisins
    10 hour 50 min, 8 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top