Tuesday, July 14, 2009

Spiced Honey-Lemon Muffins

I made these cupcakes one day when I had leftover lemons. Another thing going for it was that it was fairly easy to make as I was too lazy to attempt a complicated recipe. I adapted this recipe from the fabulous Betty Crocker.


3/4 cup milk
1/3 cup vegetable oil
1/4 cup honey
2 teaspoons grated lemon peel
1 egg
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Honey-Lemon Glaze
1 tablespoon honey
1/8 teaspoon grated lemon peel
1 teaspoon lemon juice

1. Heat oven to 205C. Grease bottoms only of 8 medium muffin cups or line with paper baking cups.
2. Beat milk, oil, honey, lemon peel and egg in large bowl. Stir in remaining ingredients except Honey-Lemon Glaze just until flour is moistened. Divide batter evenly among muffin cups (cups will be about 3/4 full).
3. Bake 20 to 22 minutes or until golden brown. Immediately remove from pan.
4. Brush Honey-Lemon Glaze over warm muffins.

To make the Honey-Lemon Glaze:
Mix all ingredients until well blended.

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