Sour Cream Lemon Muffins

 Ingredients

2 cups AP flour

½ cup sugar

1¼ teaspoons of baking powder

1 teaspoon of baking soda

pinch of salt

zest of one large lemon (or two small lemons)

1¼ cup of sour cream (I used light sour cream)

2 large eggs

⅓ cup melted butter

⅓ cup of fresh lemon juice

Directions:

Preheat oven to 350 °F and line medium sized muffin pans with paper cases.

Combine the flour, sugar, baking powder, baking soda, salt, and zest in a large mixing bowl and roughly mix to combine and break up any lumps.

Make a well in the centre of the dry ingredients and then add the sour cream, eggs, butter and lemon juice.

Mix the wet ingredients into the dry ingredients until just combined, do not over mix – only mix until no dry flour can be seen.

Divide batter evenly into the muffin pan wells, filling them roughly ¾ full.

Bake for 25 – 30 minutes or until a cake tester or toothpick inserted into the middle comes out clean.

Allow muffins to cool in tins for a few minutes then transfer them to a wire rack to cool completely.

These are NOT a sweet muffin- I was giving them away and I added Lemon Glaze 

1 tablespoon butter softened

1 cup powdered sugar

2-3 tablespoon heavy cream or half n half

1 tablespoon lemon zest about 1 large lemon

1 tablespoon lemon juice about 1 large lemon

¼ teaspoon vanilla

Place all the ingredients in a bowl, starting with 2 tablespoon of heavy cream. Mix until well combined and smooth. I like to use a whisk. If needed, add more cream 1 teaspoon at a time until desired consistency is reached.

COFFEE MUG FLAX MUFFIN - LOW CARB

 

Ingredients:

 1/4 cup flax seed meal

 1/2 teaspoon baking powder

 1/4 teaspoon stevia powder

1 teaspoon Saigon  cinnamon

1 egg

1 teaspoon unsweetened apple sauce

Directions:

Mix all ingredients in a coffee mug.

Microwave for one minute on high.

If you want to add  frozen berries, microwave for 1:30 on high.

It will be moist at first, but as the muffin cools it gets firmer.

Pineapple Upside-Down Muffins

 

Ingredients:

1 can (8 ounces) crushed pineapple

1-1/2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs, room temperature

1/2 cup vanilla yogurt

1/4 cup canola oil

5 teaspoons brown sugar

5 maraschino cherries, halved

Directions:

Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside.

In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple.

Fill regular-sized cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries.

Bake 12-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

NOTE: One of my neighbors is moving. It's a sad day. Such a nice family. Her husband is a doctor and they closed the hospital in our area and her husband now works an hour south of us.

This Saturday in Live Oak is the Sun Coast Plant Swap. They are a lunch where people bring goodies. I'm pretty sure I'm going to make these since they came out really good.

Blueberry Bites ( Instant Pot)

I still have blueberries in the freezer from my wonderful mornings picking with Mey.

INGREDIENTS:

1 cup quick cooking oats

1/2 cup  flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

4 eggs

1/3 cup honey

1 tablespoon brown sugar

1 cup mixed berries if frozen, thawed and smashed a bit

Directions:

Mix oatmeal, flour, baking powder, cinnamon and salt in a small bow. Set aside.

In a larger mixing bowl, add eggs, honey and brown sugar and mix well. Add dry ingredients and mix well. Fold in berries.

Grease molds with nonstick cooking spray and use a 3 tablespoon portion scoop to fill each cup.

Place 1 cup water and trivet into instant pot. 

Place the lid on the pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 8 minutes. When cooking cycle is complete, let pressure naturally release for 10 minutes before opening pot.

I really liked these. They aren't overly sweet.