133385 wheat bulgar lemon muffins Recipes

  • Tea With Lemon Muffins
    non-dairy milk (i used soy), black teabags and
    13 More
    non-dairy milk (i used soy), black teabags, minced lemon balm, flour, whole wheat flour, rolled oats, baking powder, baking soda, salt, oil, unsweetened applesauce, brown sugar, krisda stevia (or 2 tbsp + 2 tsp sugar), zest and juice of 1 lemon, vanilla
    50 min, 15 ingredients
  • Sour Cream Lemon Muffins
    all-purpose flour, granulated sugar, baking powder and
    9 More
    all-purpose flour, granulated sugar, baking powder, baking soda, salt, lemon , zest of, finely grated, sour cream (250g), eggs, unsalted butter, melted, fresh lemon juice, lemon extract (or 1/4 tsp lemon oil), coarse sugar, for sprinkling (optional)
    36 min, 12 ingredients
  • Burst o' Lemon Muffins
    king arthur unbleached all-purpose flour, sugar and
    13 More
    king arthur unbleached all-purpose flour, sugar, baking powder, baking soda, salt, lemon or vanilla yogurt, egg, butter, melted, grated lemon peel, lemon juice, flaked coconut, lemon juice, sugar, flaked coconut, toasted
    35 min, 15 ingredients
  • Chocolate Chip Lemon Muffins
    all-purpose flour, granulated sugar, divided and
    7 More
    all-purpose flour, granulated sugar, divided, baking powder, eggs, milk, butter, melted, grated lemon zest, fresh lemon juice, semi-sweet chocolate chips
    30 min, 9 ingredients
  • Raspberry-Topped Lemon Muffins
    sugar, divided, grated lemon peel, all purpose flour and
    8 More
    sugar, divided, grated lemon peel, all purpose flour, baking powder, salt, unsalted butter, room temperature, egg, buttermilk, vanilla extract, fresh raspberries, whipping cream
    55 min, 11 ingredients
  • Simply Blueberry & Lemon Muffins
    bisquick (biscuit or baking mix), sugar, egg and
    4 More
    bisquick (biscuit or baking mix), sugar, egg, low-fat sour cream, fresh blueberries (can use frozen , see note in description), lemon peel, grated, sugar
    25 min, 7 ingredients
  • Blueberry and Lemon Muffins
    self raising flour, caster sugar, skim milk and
    5 More
    self raising flour, caster sugar, skim milk, egg, lightly beaten, vanilla essence, low-fat butter, melted, lemon rind, grated, blueberries
    23 min, 8 ingredients
  • Oatmeal Blueberry Lemon Muffins
    quick oats or 1/4 cup old fashioned oats, uncooked and
    12 More
    quick oats or 1/4 cup old fashioned oats, uncooked, granulated sugar, oats, all-purpose flour, granulated sugar, baking powder, salt, skim milk, egg whites, vegetable oil, grated lemon rind, vanilla, blueberries
    20 min, 13 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
  • Bulgur Wheat and Peach Salad
    boiling water, uncooked bulgar wheat, fresh lemon juice and
    10 More
    boiling water, uncooked bulgar wheat, fresh lemon juice, fresh lime juice, extra virgin olive oil, honey, salt, fresh ground black pepper, diced peeled peaches (about 2 medium), diced peeled jicama, chopped fresh mint (optional), canned black beans, rinsed and drained (optional), sliced almonds (to garnish )
    1 hour , 13 ingredients
  • Love The Lemon Muffins Love The Lemon Muffins
    flour, whole wheat pastry flour, cornmeal, sugar and
    11 More
    flour, whole wheat pastry flour, cornmeal, sugar, baking soda, baking powder, salt, poppy seeds, egg, beaten, lemon curd (canned lemon pie filling), lemon juice, zest of 1 lemon, lemon extract (optional), water, canola oil
    40 min, 15 ingredients
  • Mixed Berry Lemon Muffins Mixed Berry Lemon Muffins
    whole wheat pastry flour, all-purpose flour, quick oats and
    11 More
    whole wheat pastry flour, all-purpose flour, quick oats, sugar, baking powder, baking soda, salt, fresh lemon juice, whole lemon (zest from 1 lemon), vegetable oil, whole eggs, almond milk, nonfat plain greek yogurt, frozen mixed berries
    30 min, 14 ingredients
  • Burst Of Lemon Muffins Burst Of Lemon Muffins
    all-purpose flour, granulated sugar, baking powder and
    12 More
    all-purpose flour, granulated sugar, baking powder, baking soda, salt, lemon yogurt, egg, butter melted, grated lemon peel, lemon juice, flaked coconut, lemon juice, granulated sugar, flaked coconut toasted
    15 ingredients
  • Spiced Honey Lemon Muffins Spiced Honey Lemon Muffins
    milk, vegetable oil, honey, grated lemon peel, egg and
    9 More
    milk, vegetable oil, honey, grated lemon peel, egg, all-purpose flour, baking powder, salt, ground cinnamon, ground allspice, honey-lemon glaze, honey, grated lemon peel, lemon juice
    20 min, 14 ingredients
  • Poppy Seed-Lemon Muffins Poppy Seed-Lemon Muffins
    yellow cake mix with pudding, vegetable oil and
    5 More
    yellow cake mix with pudding, vegetable oil, apricot nectar, eggs, poppy seeds, grated lemon rind, fresh lemon juice
    7 ingredients
  • Raspberry Topped Lemon Muffins Raspberry Topped Lemon Muffins
    granulated sugar, divided, lemon zest, finely grated and
    9 More
    granulated sugar, divided, lemon zest, finely grated, all-purpose flour, baking powder, salt, unsalted butter, softened (1 stick), egg, buttermilk, vanilla extract, fresh raspberry, heavy cream
    50 min, 11 ingredients
  • Minty Bulgur Wheat and Peach Salad Minty Bulgur Wheat and Peach Salad
    boiling water, uncooked bulgar wheat, fresh lemon juice and
    8 More
    boiling water, uncooked bulgar wheat, fresh lemon juice, fresh lime juice, extra virgin olive oil, honey, salt, fresh ground black pepper, diced peeled peaches (about 2 medium), diced peeled jicama, chopped fresh mint
    20 min, 11 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




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