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Lemon Muffin Recipes

Category Muffins
Lemon Muffin Recipes
For a breakfast addition or a snack, muffins are delicious. This page contains lemon muffin recipes.
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By 1 found this helpful
June 23, 2011
These are yummy for breakfast or any time.

Ingredients:

  • 2 cups Bisquick or other baking mix
  • 1 cup sugar
  • 2 eggs
  • 1 cup evaporated milk
  • 1/2 cup oil
  • 1 tsp. lemon extract
  • 1 cup raspberries

Directions:

Combine baking mix and sugar in large bowl. Beat eggs in bowl, and add evaporated milk, oil and lemon extract; beat well. Add to dry ingredients, and stir just until moistened. Fold in raspberries. Fill greased muffin cups 3/4 full. Bake for 18 minutes at 425 degrees F or until brown. Cool in pan for 5 minutes. Remove to wire rack to cool or serve hot.

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Servings: 12
Prep Time: 10 Minutes
Cooking Time: 18 Minutes

By Robin from Washington, IA

Comment Was this helpful? 1

By 0 found this helpful
July 9, 2012
These are very moist and tasty! A favorite muffin of my sister. :)

Ingredients:

  • 2 cups flour
  • 1/2 cup + 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1/2 cup butter
  • 1/2 cup fresh lemon juice
  • 2 eggs
  • finely grated rind of lemon

Directions:

Heat oven to 400 degrees F.

Butter muffin cups.

Combine flour, 1/2 cup sugar, baking powder, and salt. Blend well.

Melt butter. Take off heat and stir in lemon juice, eggs, and rind.

Stir egg mixture into dry ingredients and blend until well moistened.

Spoon into muffin cups and sprinkle top of batter with 2 tablespoons sugar.

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Bake 15-20 minutes until lightly browned.

Servings: 12
Prep Time: 15-20 Minutes
Cooking Time: 15-20 Minutes

By Robin from Washington, IA

Comment Was this helpful? Yes

June 17, 20050 found this helpful

Bursting with fresh lemon taste and crunchy with poppy seeds, these muffins freeze beautifully and can be heated up for a perfect snack.

Preheat oven to 375°F

Ingredients:

Directions:

Grease 12 muffin cups or line with paper cups.

Finely grate peel from lemons. Mix half of the peel with 2 Tbsp. sugar and set aside to sprinkle over muffins.

Squeeze juice from lemons. Measure out 1/2 cup juice and stir in remaining peel.

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In a large mixing bowl, using a fork, stir flour and remaining sugar, baking powder, baking soda, salt and poppy seeds.

Whisk egg in a small bowl. Whisk in milk, lemon juice and butter. Milk may curdle when mixed with lemon juice. Immediately stir egg mixture into flour mixture just until combined.

Spoon into muffin cups. Sprinkle tops with lemon-sugar mixture.

Bake until golden and cake tester inserted into center of muffin comes out clean, approx. 20 to 25 minutes. Cool muffins in pan for 5 minutes.

Turn out onto cooling rack.

Store muffins in a sealed bag at room temperature for up to 2 days or freeze.

By Darlene in Mississauga

Comment Was this helpful? Yes
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