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lemon yogurt muffins recipe

I cut way down on the spices because I thought they would really overwhelm the lemon flavor- and I love lemon. Combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg; stir into the lemon mixture until just blended. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Thanks for the post! lemon extract. A few minor alterations made this recipe more flavourful and fantastic. Very good sweet and moist. Most people won't think twice about serving basic cornbread when is on the table. THey were easy to make and were loved.But I was suprised that no one else said that the spices over took the flavor. I used 1 1/2 tsp. Beat in the eggs one at a time, then stir in the lemon yogurt, lemon juice, and lemon zest. Everyone loved these- big hit. I poked holes on top with a toothpick while warm and poured a bit of glaze over top of each. I added more lemon juice and 1/2 tsp. Use your favorite type of dairy free milk and yogurt in this recipe to make dairy free lemon blueberry muffins; To make eggless lemon blueberry muffins, use 1/4 cup of unsweetened applesauce … As a personal preference I also cut way back on the spices using only a pinch of each. I agree that they're more like cupcakes than muffins. You definitely have to double the recipe to get 24 muffins as I had enough batter for exactly 12. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Information is not currently available for this nutrient. I used a 5 oz. Next time I'll try them without the 3 spices and add van. Add comma separated list of ingredients to include in recipe. I added more lemon juice to the glaze too. I even double checked to make sure I added everything! FANTASTIC.

Either way, they are delicious! Allrecipes is part of the Meredith Food Group. In a large bowl, cream together the butter and sugar until light and fluffy. pumpkin pie spice for the spices and I didn't do the glaze on top just sprinkled with pwdrd sugar. Light sweet moist and lemony! They had a slightly bitter after taste. I baked these in a Texas sized muffin tin lined with paper liners so I got a half dozen really big muffins (no way would this yield a dozen). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Excellent! A delicious twist on the traditional muffin recipe! For an old-fashioned alternative to the icing, simply dust confectioner's sugar lightly over muffins. I used 1 c. of yogurt and substituted with whole wheat flour.
I thought the muffins were very good and moist. I made these muffins exactly like the recipe stated to make them. Great recipe! Since I wanted to bring out more of that wonderful citrus flavor I used 2 Tbsp. A bit runny at first but it soaks in nicely. These were awesome. Allow the muffins to cool for about 15 minutes before removing them from the pan. Drizzle over cooled muffins, and allow the icing to set before serving. We enjoyed! This was a good muffin recipe---I subbed 1/2 tsp. I put in the original amount of sugar and left out ginger cinn. I added more zest and juice and a bit more sugar to make sure they weren't tart ( next time less sugar wasn't needed) since I made them at my preschool with 6 3-5 yr. olds. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I didn't have any of the spices but I had fresh blueberries--and instead of plain or lemon yogurt I had had vanilla yogurt on hand.

of milk to equal the 8 oz. Also I agree with others that I just got by with making 12 no way you can get 24 out of them. and nutmeg. lemon juice and 2 1/2 tsp. grated zest. We didn't put on the glaze(frosting) I made them again at my preschool and more then doubled the lemon juice and zest.

They took a little longer to cook then 18 min.

The lemon glaze really gives these muffins a nice sheen and brings out even more of that great citrus flavor. Preheat the oven to 400 degrees F (200 degrees C). Everyone loved them including me.I did put in vanalli. Super lemony muffins made with lemon juice and lemon yogurt. Nutrient information is not available for all ingredients. of real fresh squeezed lemon juice. Congrats! Add comma separated list of ingredients to exclude from recipe.

Insead of the icing I made a sort of glaze with about 3-4Tbsp lemon juice and 1-3 Tbsp icing sugar. of lemon zest and a full Tbsp. this link is to an external site that may or may not meet accessibility guidelines. Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Spoon batter into the prepared tins. They only make 1/2 the amount that it says they make. Amount is based on available nutrient data. Your daily values may be higher or lower depending on your calorie needs. These muffins are wonderful! container of yogurt which the recipe called for. Very nice. You saved Lemon Yogurt Muffins to your. They took 20 minutes at 400. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition
Have requests to make this one again. Info. 90 calories; protein 1.7g 3% DV; carbohydrates 15.7g 5% DV; fat 2.4g 4% DV; cholesterol 20.7mg 7% DV; sodium 75.3mg 3% DV.

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