LEMON HONEY MUFFINS RECIPES

Name: Honey Lemon Muffins
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 muffins.
Ingredients: 1 cup non-fat powdered milk; 1 cup flour; 4 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup crystallised lemon, rind of, chopped; 1 egg; 1/2 cup honey; 1/2 cup hot water; 3 tablespoons melted butter

HONEY LEMON MUFFINS RECIPE - FOOD.COM

Honey Lemon Muffins Recipe - Food.com image

Make and share this Honey Lemon Muffins recipe from Food.com.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 12 muffins.

Number Of Ingredients 9

Ingredients

1 cup non-fat powdered milk
1 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup crystallised lemon, rind of, chopped
1 egg
1/2 cup honey
1/2 cup hot water
3 tablespoons melted butter

Steps:

Preheat oven to 400 degrees, prepare pans.
Sift dried milk, flour, baking powder& salt, add lemon peel.
Measure honey into small bowl then add hot water, mix to melt the honey (or melt in microwave).
Beat egg, add honey& water& melted butter.
Stir the dry mix into the wet mix until just combined.
Spoon into pans& bake for 10 minutes or until golden.

Nutrition Facts : Calories 151.1, FatContent 3.5, SaturatedFatContent 2, CholesterolContent 25.1, SodiumContent 304, CarbohydrateContent 25.8, FiberContent 0.7, SugarContent 17, ProteinContent 5.3

LEMON-HONEY MUFFINS RECIPE | MYRECIPES

Lemon-Honey Muffins Recipe | MyRecipes image

These muffins are great for breakfast or as a mid-morning snack. Serve with lemon-honey butter or jam.

Provided by Kathy Gunst

Yield 12 muffins (serving size: 1 muffin)

Number Of Ingredients 15

Ingredients

1 (3-pound) boneless pork roast, tied
4 apples (any tart variety, such as Macintosh or Baldwin), peeled, cored, and cut into eighths
4 large carrots, peeled and cut into 2-inch pieces
1 large Vidalia onion, peeled and cut into eighths
About 1 cup apple cider or apple juice
1 tablespoon light-brown sugar or honey*
Salt and freshly ground pepper
1 cup plain low-fat yogurt
2 cups all-purpose flour
1?½ teaspoons baking powder
1 teaspoon baking soda
Lemon-Honey Butter:
Lemon-Honey Butter:
¼ cup butter (1/2 stick)
1 tablespoon honey*

Steps:

Preheat the oven to 400º. Spray 12 muffin cups, or use liners, and set aside. Melt the butter in a small saucepan over low heat.
In a large bowl, use an electric mixer or a whisk to beat the eggs, honey, sugar, lemon zest, lemon juice, yogurt, and melted butter for several minutes, until light and creamy. Sift the flour, baking powder, baking soda, and salt over the egg-honey mixture and gently fold in until the batter is smooth. (If you overmix, the muffins won't be fluffy.)
Spoon about 1/4 cup batter into each muffin cup. Bake on the middle shelf for 18 minutes, or until light golden brown and a toothpick inserted in the center comes out clean.
Lemon-Honey Butter:
Put ingredients, in order, into small bowl. Mix until softened.
How kids can help: Let your child help you measure ingredients, mix the batter, and fill the muffin tins.
*Note: Honey should be off-limits for children under 1 year old.

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HONEY LEMON MUFFINS RECIPE: HOW TO MAKE IT

Honey’s subtle sweetness comes through in every bite of these moist little muffins, providing the perfect counterpoint to the bright taste of lemon. Rachel Hart - Wildomar, California
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Reviews 3.3
Total Time 30 minutes
Calories 178 calories per serving

In a large bowl, combine the flours, baking powder, baking soda and salt. In another bowl, combine the egg, honey, lemon juice, butter and lemon zest. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray or use paper liners; fill one-half full with batter., Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar and lemon juice; drizzle over warm muffins. Sprinkle with additional lemon peel.

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Calories 181.1 per serving

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