RASPBERRY LEMONADE STEVIA MUFFINS
These delicious muffins are the perfect combination of sweet and tart. Sweetened with organic stevia and mixed with organic raspberries make these muffins the perfect start to your day.
Provided by Wholesome
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Combine flour, Wholesome Organic Stevia, baking powder, baking soda and salt.
- In separate bowl, whisk together eggs, milk, butter, applesauce, lemon juice, lemon zest and vanilla; pour over flour mixture. Sprinkle with raspberries. Stir just until dry ingredients are moistened.
- Spoon into 12 greased or paper-lined muffin cups. Bake for about 20 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes. Transfer directly to rack; let cool completely.
Nutrition Facts : Calories 134 calories, Carbohydrate 24.7 g, Cholesterol 41.7 mg, Fat 5 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 2.8 g, Sodium 252.7 mg, Sugar 1.6 g
STRAWBERRY LEMONADE MUFFINS
The taste of summer in a muffin!
Provided by HJStrang
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper muffin liners.
- Stir strawberries, lemon extract, and 1 teaspoon white sugar together in a bowl.
- Whisk flour, brown sugar, 1/2 cup white sugar, baking soda, and salt together in a large bowl. Pour milk, oil, and eggs into flour mixture and mix until batter is well-combined. Stir strawberry mixture into batter. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Transfer muffins to a wire rack to cool completely.
Nutrition Facts : Calories 142.6 calories, Carbohydrate 21.2 g, Cholesterol 16.1 mg, Fat 5.3 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 230.2 mg, Sugar 9.9 g
LEMONADE MUFFINS
Make and share this Lemonade Muffins recipe from Food.com.
Provided by Miss Annie
Categories Quick Breads
Time 40m
Yield 8-9 large muffins
Number Of Ingredients 9
Steps:
- Mix dry ingredients in a bowl.
- In another bowl, mix only 1/2 cup lemonade, egg, milk, and oil.
- Add to dry mix, stirring until just moistened.
- Gently stir in nuts.
- Spoon into prepared pans and bake and bake at 375ºF.
- for 15-20 mins or tests clean.
- While hot, brush with remaining lemonade and sprinkle with white sugar.
- Makes 8-9 large muffins.
POPPY SEED LEMONADE MUFFINS
It's hard to beat the delicious combination of flavors baked into these lemony muffins. The lightly glazed gems are so tasty that our family looks forward to them for dessert. -Karen Ann Bland, Victoria, Kansas
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, 5 tablespoons sugar, poppy seeds, baking powder and salt. In another bowl, combine 1/2 cup lemonade concentrate, milk, butter and egg until blended. Stir into dry ingredients just until combined., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, combine the remaining sugar and lemonade concentrate. Pierce muffin tops several items with a fork; drizzle with lemonade mixture.
Nutrition Facts : Calories 207 calories, Fat 6g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 261mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
LEMONADE MUFFINS
A sweetly tart pick-me-up perfect for brunch! Hmmm... we wonder how these would be if made with PINK lemonade!
Provided by Gay Farrar
Categories Other Breakfast
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375. Mix dry ingredients.
- 2. In another bowl, mix 1/2 cup lemonade, egg, milk, and oil. Add the dry ingredients. Stir in nuts.
- 3. Prepare muffin pan with vegetable spray or cupcake liners. Fill with batter about 2/3 full. Bake for 15-20 minutes.
- 4. While hot, brush with remaining lemonade and sprinkle with granulated or powdered sugar.
STRAWBERRY-LEMONADE MUFFINS
I couldn't sleep tonight, so I decided to get up and do a little experimenting in the kitchen. I've been wanting to make muffins, and have yogurt that needs used before it expires, so this is what I came up with. I used frozen strawberries that I partially thawed before chopping. I also didn't measure them, but just used up what I had left in the freezer, and guessed at it being about a cup. The first pan just came out of the oven, and they smell (and taste!) delicious, but when I took a bit of one, I found that the insides were slightly gooey, especially around the pieces of strawberry. I'm thinking they will be better once they've sat overnight, but if anyone makes these and has any ideas on how to remedy this, please let me know. I have a feeling that they may also benefit from an added tablespoon of butter, and more lemon flavor. It's a work in progress, what can I say? ;)
Provided by qotw13
Categories Quick Breads
Time 40m
Yield 16 muffins, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350*. Prepare muffin tin(s) by greasing or using paper liners.
- Mix oats and yogurt, and set aside (this will soften the oats).
- In a large bowl, combine flours, baking soda, baking powder, and sugar.
- In another bowl, slightly beat the egg, and mix in the honey, applesauce, lemon juice, and extracts. When combined, add in the yogurt/oat mixture.
- Add wet ingredients to dry, stirring just until moistened.
- Gently fold in strawberries.
- Fill muffin cups with batter. Bake 20-25 minutes, or until toothpick inserted comes out clean. Let cool a few minutes before removing to wire rack to completely cool.
Nutrition Facts : Calories 192.8, Fat 1.7, SaturatedFat 0.6, Cholesterol 28.1, Sodium 276.9, Carbohydrate 39.4, Fiber 2.7, Sugar 11.8, Protein 5.9
POPPY SEED LEMONADE MUFFINS
Make and share this Poppy Seed Lemonade Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, 5 tablespoons sugar, poppy seeds, baking powder and salt.
- In another bowl, combine 1/2 cup lemonade concentrate, milk, butter and egg until blended. Stir into dry ingredients just until combined.
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 350F for 15-20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
- In a small bowl, combine the remaining sugar and lemonade concentrate. Pierce muffin tops several times with a fork; drizzle with lemonade mixture.
Nutrition Facts : Calories 206.6, Fat 6.3, SaturatedFat 3.5, Cholesterol 31.7, Sodium 235.6, Carbohydrate 35, Fiber 0.7, Sugar 18.4, Protein 3.3
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