LEMON CORN MUFFINS RECIPES
LEMON-CORN MUFFINS RECIPE - BETTYCROCKER.COM
Lemon-poppy seed muffin mix jumpstarts a crunchy new corn muffin. Pass the butter please!
Provided by Betty Crocker Kitchens
Total Time 40 minutes
Prep Time 10 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line 8 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
- In medium bowl, stir together muffin mix and cornmeal. Stir in milk, butter, lemon extract and egg just until dry ingredients are moistened. Divide batter evenly among muffin cups.
- Bake muffins 17 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan to wire rack. Serve warm.
Nutrition Facts : Calories 155 , CarbohydrateContent 27 g, CholesterolContent 25 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1 Muffin, SodiumContent 200 mg
LEMONY CORN MUFFINS RECIPE: HOW TO MAKE IT
"When my son's class went on a 3-day field trip, I tagged along as one of the cooks," relates Sandra Vaux of Lantzville, British Columbia. "We made these sweet corn muffins as a special treat. They went over so well, the children wanted them at every meal!"
Provided by Taste of Home
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first nine ingredients. In another bowl, beat egg, corn and oil; stir into dry ingredients just until blended. Fill greased muffin cups two-thirds full. Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 206 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 263mg sodium, CarbohydrateContent 28g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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BLUEBERRY LEMON CORN MUFFINS RECIPE | EPICURIOUS
This recipe can be prepared in 45 minutes or less.
From epicurious.com
Reviews 3.2
From epicurious.com
Reviews 3.2
- Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.
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LEMON BLUEBERRY CORN MUFFINS RECIPE | SIDECHEF
A testament to time-saving efficiency (or perhaps a little laziness on my part), these lemon blueberry corn muffins can be assembled in five minutes, thanks to Jiffy corn muffin mix. We like them for breakfast, brunch, or as a quick snack. They freeze well, too.
From sidechef.com
Reviews 5
Total Time 1500S
Category Pescatarian, Vegetarian, Baked Goods, Kid-Friendly, Easy, Quick, Shellfish-Free, Soy-Free, Oven, Fish-Free, Peanut-Free, Tree Nut-Free, Tomato-Free
Cuisine American
Calories 22 calories per serving
From sidechef.com
Reviews 5
Total Time 1500S
Category Pescatarian, Vegetarian, Baked Goods, Kid-Friendly, Easy, Quick, Shellfish-Free, Soy-Free, Oven, Fish-Free, Peanut-Free, Tree Nut-Free, Tomato-Free
Cuisine American
Calories 22 calories per serving
- Bake for 18-20 minutes until golden brown. Serve.
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HEARTY LEMON BLUEBERRY CORN MUFFINS - JAMIE GELLER
Delicious muffins with a combination of flavors that will brighten your day.
From jamiegeller.com
Total Time 30 minutes
From jamiegeller.com
Total Time 30 minutes
- Preheat the oven to 375?. Spray a 12-cup muffin tin with nonstick cooking spray. Mix flours, corn meal, baking powder, baking soda and salt in a mixing bowl. Mix in the blueberries until coated with flour. Set aside In a separate bowl, use a spatula to beat the egg, sugar, lemon zest, lemon juice, and buttermilk together until smooth. Stir in the melted butter. Add the flour mixture to the egg mixture. Stir together until just the wet and dry ingredients are just combined, about 10 strokes. Do not over mix. Using a large spoon or an ice cream scoop, swiftly place the batter into prepared muffin tins. Bake in the center of the oven for 20 to 25 minutes until the muffins are domed, dry to the touch and the sides have slightly pulled away from the pan. Makes 12 muffins. To make this recipe pareve, substitute non-hydrogenated margarine for the butter. Instead of buttermilk, pour 1 tablespoon of lemon juice or white vinegar into one cup of soy milk. Set it aside for 10 minutes until it thickens and curdles. Then, add it to the wet ingredients. Don't have buttermilk? Make your own by following the pareve substitution, just use milk instead of soy milk. This recipe works great in mini-muffin tins. Just check them sooner as they bake faster.
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LEMON MUFFINS RECIPE | MARTHA STEWART
Wake up your taste buds with these tangy-sweet lemon muffins.
From marthastewart.com
Reviews 0
Total Time 1 hours 55 minutes
Category Breakfast & Brunch Recipes
From marthastewart.com
Reviews 0
Total Time 1 hours 55 minutes
Category Breakfast & Brunch Recipes
- Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.
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LEMONY CORN MUFFINS RECIPE: HOW TO MAKE IT
"When my son's class went on a 3-day field trip, I tagged along as one of the cooks," relates Sandra Vaux of Lantzville, British Columbia. "We made these sweet corn muffins as a special treat. They went over so well, the children wanted them at every meal!"
From tasteofhome.com
Total Time 35 minutes
Calories 206 calories per serving
From tasteofhome.com
Total Time 35 minutes
Calories 206 calories per serving
- In a large bowl, combine the first nine ingredients. In another bowl, beat egg, corn and oil; stir into dry ingredients just until blended. Fill greased muffin cups two-thirds full. Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.
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LEMON CORNBREAD MUFFINS | JUST A PINCH RECIPES
Delicious!
From justapinch.com
Reviews 5
Category Muffins
From justapinch.com
Reviews 5
Category Muffins
- May be served plain or with jam.
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LEMON-BLUEBERRY CORN MUFFIN RECIPE: MUFFIN RECIPES ON WEBMD
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From webmd.com
Calories 149 calories per serving
From webmd.com
Calories 149 calories per serving
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