ell after each addition. Add lemon zest and poppy seeds. Fold
dd 1 tablespoon of lemon juice; grate 1 lemon's zest in
Muffins.
Preheat oven to 400
Combine first 6 ingredients in a large bowl; make a well in center of mixture and set aside.
Combine egg, yogurt, butter and lemon juice; stir well.
Add to dry ingredients; stir until just moistened.
Spoon batter into greased muffin pans, filling 3/4 full.
Bake at 400\u00b0 for 20 minutes or until lightly browned.
Cool in pans for 5 minutes.
Remove from pans and, while warm, prick tops with a toothpick; pour glaze over muffins.
Yield: 16 muffins.
ups (12) - see not in recipe description.
Combine the flour
sour cream, melted butter, lemon zest, and lemon juice together in a
oss the fries with the lemon zest, juice, salt, and pepper
whisk the buttermilk, oil, lemon juice, lemon extract, sugar and eggs until
Combine sugar and cornstarch in microwaveable bowl. Add 1 1/2 cups water. Stir, then add egg yolks, butter, lemon juice and rind. Mix with mixer about 2 minutes. Cook in microwave oven on High 2 minutes. Take out and stir well. Place in microwave 2 minutes. Stir. Repeat until mixture thickens; cool. Pour in pie shell. Top with meringue. Heat conventional oven to 400\u00b0. Place pie in oven until meringue lightly browns. Cool.
Set aside.
Grate lemon peel of one lemon. Set aside grated
Preheat ovent to 350 degrees.
Line tweleve 2.
5 inch muffin-pan cups with paper baking cups; set aside.
In large mixing bowl combine flour, sugar, baking powder, and baking soda set aside.
In medium mixing bowl, combine remaining ingredients, stirring to combine; add to flour mixture and stir until moistened (do not over mix).
Fill each baking cup with an equal amount of batter (each will be in about 2/3 full).
Bake in middle of center comes out dry.
Remove muffins from pan to wire rack and let cool.
Heat oven to 350 degrees.
Lightly grease a 12-cup muffin pan.
Combine all dry ingredients (except lemon zest) in a large bowl.
Whisk all liquid ingredients, plus the lemon zest (or lemon juice), in a medium bowl.
Add the liquid mixture to the dry mixture in the large bowl, and mix until the dry ingredients are moistened.
Fill each cup in the muffin pan about 2/3 full.
Bake for 25-30 minutes.
For the icing, combine the confectioner sugar and lemon juice in a bowl and drizzle over warm muffins.
1/4 cup fresh lemon juice, 1 teaspoon Recipe #488671, 4 tablespoons
ombined. Fold in strawberries and lemon peel. Spoon into muffin pans
nd add altenately with the lemon juice to the creamed mixture
Combine flour, baking soda, b. powder, salt and one cup of sugar in a large bowl -- Make a well in the center.set aside.
Mix together 2 tbls of lemon zest, egg, sour cream, half the lemon juice and butter --
Add the center of dry mixture -- blend well and spoon into large greased muffins pans.
Bake at 350* for 20 minutes.
Blend together remaining sugar, lemon juice and zest --
Drizzle glaze over tops of warm muffins.
Makes 6 Texas sized muffins.
mall bowl combine yogurt, oil, lemon juice, and egg whites; blend
coconut oil, coconut sugar, lemon zest, and lemon extract together in a
he yogurt, egg, butter, lemon peel and lemon juice until smooth; stir
owder, baking soda, salt and lemon zest. Use a whisk to