Lemon Muffins Recipe
Yield: 12 MuffinsRecipe by luhu.jp
Ingredients:
SYRUP
1/3 cup: Juice, fresh lemon
1/2 cup: Sugar,
2 tbsp: Water,
MUFFINS
2 cup: Flour,
1/3 cup: Sugar,
2 tbsp: Lemon zest, grated
1 tsp: Baking power,
1 tsp: Baking soda,
1/2 tsp: , salt
1/4 cup: Butter, melted & cooled slightly (1/2 stick)
2 large: Eggs, lightly beaten
1 cup: Yogurt, lemon-flavored
1/4 cup: Milk, or heavy cream
Directions:
Preheat oven to 350 degrees. Grease 12 standard size muffin pan cups.
To prepare syrup, in a small saucepan, mix together lemon juice,
sugar, and water. Bring to a boil, stirring; boil for 2 minutes. Set
aside.
To prepare muffins, in a medium bowl, mix together flour, sugar, lemon
zest, baking powder, baking soda, and salt.
Mix together melted butter, eggs, yogurt, and milk.
Add yogurt mixture to flour mixture; mix with a fork until dry
ingredients are evenly moistened. Do not overmix. Spoon batter into
prepared pan, filling cups almost to top.
Bake muffins until golden brown and a toothpick inserted in center
comes out clean, 20 minutes.
Using a toothpick, pierce top of each warm muffin 8 to 10 times.
Immediately spoon some syrup over each muffin. Transfer to a wire
rack to cool.
Baking Tips: Be sure to add syrup while muffins are still warm so it
is absorbed more easily. For a simple variation, use vanilla yogurt,
or try other fruit-flavored yogurts, such as cherry, strawberry or
raspberry.
Source from luhu.jp
To prepare syrup, in a small saucepan, mix together lemon juice,
sugar, and water. Bring to a boil, stirring; boil for 2 minutes. Set
aside.
To prepare muffins, in a medium bowl, mix together flour, sugar, lemon
zest, baking powder, baking soda, and salt.
Mix together melted butter, eggs, yogurt, and milk.
Add yogurt mixture to flour mixture; mix with a fork until dry
ingredients are evenly moistened. Do not overmix. Spoon batter into
prepared pan, filling cups almost to top.
Bake muffins until golden brown and a toothpick inserted in center
comes out clean, 20 minutes.
Using a toothpick, pierce top of each warm muffin 8 to 10 times.
Immediately spoon some syrup over each muffin. Transfer to a wire
rack to cool.
Baking Tips: Be sure to add syrup while muffins are still warm so it
is absorbed more easily. For a simple variation, use vanilla yogurt,
or try other fruit-flavored yogurts, such as cherry, strawberry or
raspberry.
Source from luhu.jp
Tags
: breads