Embarking on a mission to determine whether the Greek yogurt I used caused my muffins to be more tough than tender, I go forth. This batch will be made exactly like last time, the only variable being the yogurt.
Lemon-Almond Muffins with Lemon Drizzle, Take 2
originally from Cooking Club of America
click to print
MUFFINS
2 c all-purpose flour
1/2 c sugar
2 tsp baking powder
1/2 tsp baking soda
1 c plain low-fat yogurt
1/2 c canola oil
1 tbsp grated lemon peel
1 egg
1 tsp almond extract
1/2 c sliced almonds
GLAZE
1 c powdered sugar
1 1/2 to 3 tbsp lemon juice
Heat oven to 400°F. Line 12 muffin cups.
Whisk flour, sugar, baking powder and baking soda in large bowl.
Whisk yogurt, oil, lemon peel, egg and almond extract in medium bowl until blended.
Fold into flour mixture just until blended.
Spoon into muffin cups; sprinkle with almonds, pressing slightly to adhere.
Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; place on wire rack.
Meanwhile, whisk powdered sugar and 1 1/2 tablespoons of the lemon juice in small bowl until smooth, adding additional lemon juice 1 teaspoon at a time if necessary for desired consistency.
Drizzle over warm muffins. (Glaze will set when muffins are cool.) Serve warm, or cool completely.
Again with the lemon zing kicking me in the face, again with the delightfully crunchy nuts on top, again with the tougher than tender texture. Turns out, Greek or regular plain yogurt makes zero difference in the texture. That's disappointing.
Maybe I've been baking them too long. Maybe I should be checking them at 13 minutes like the Cinnamon Bun Muffins instead of 18 minutes like this recipe suggests? Burned out on lemon, it's going to be a while before I try these again.
Cost:
Total: $5.65 or $0.47 for each of 12 muffins.
1/2 c sugar
2 tsp baking powder
1/2 tsp baking soda
1 c plain low-fat yogurt
1/2 c canola oil
1 tbsp grated lemon peel
1 egg
1 tsp almond extract
1/2 c sliced almonds
GLAZE
1 c powdered sugar
1 1/2 to 3 tbsp lemon juice
Heat oven to 400°F. Line 12 muffin cups.
Whisk flour, sugar, baking powder and baking soda in large bowl.
Whisk yogurt, oil, lemon peel, egg and almond extract in medium bowl until blended.
Fold into flour mixture just until blended.
Spoon into muffin cups; sprinkle with almonds, pressing slightly to adhere.
Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; place on wire rack.
Meanwhile, whisk powdered sugar and 1 1/2 tablespoons of the lemon juice in small bowl until smooth, adding additional lemon juice 1 teaspoon at a time if necessary for desired consistency.
Drizzle over warm muffins. (Glaze will set when muffins are cool.) Serve warm, or cool completely.
Again with the lemon zing kicking me in the face, again with the delightfully crunchy nuts on top, again with the tougher than tender texture. Turns out, Greek or regular plain yogurt makes zero difference in the texture. That's disappointing.
Maybe I've been baking them too long. Maybe I should be checking them at 13 minutes like the Cinnamon Bun Muffins instead of 18 minutes like this recipe suggests? Burned out on lemon, it's going to be a while before I try these again.
Cost:
- flour: $0.46
- sugar: $0.18
- yogurt: $1.05
- oil: $0.25
- lemon: $0.69
- egg: $0.32
- almond extract: $0.49
- almonds: $2, SWAG
- powdered sugar: $0.21
Total: $5.65 or $0.47 for each of 12 muffins.
0 comments:
Post a Comment