Lemon-Lavender Muffins

These muffins are great!  Amazing.  You really should try them.  Usually I don’t do toppings.  But I made this one.  The taste is really good with the butter, sugar and lemon zest.  WOW!

Lemon-Lavender Muffins
From Food.com

12 muffins

MUFFINS

  • 2/3 cup sugar
  • 2 tablespoons dried lavender
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup whole milk
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon peel
  • 1 egg
  • 6 tablespoons unsalted butter, melted, cooled (I used canola oil)

TOPPING

  • 1/2 cup sugar
  • 1 teaspoon grated lemon peel
  • 1/4 cup unsalted butter, melted
  1. Heat oven to 400°F.
  2. Grease bottoms of 12 muffin cups or line with baking cups.
  3. Place 2/3 cup sugar and lavender in food processor; pulse 30 to 60 seconds (pulse longer for a more intense lavender flavor).
  4. Sift through strainer into medium bowl to remove any large pieces of lavender.
  5. Whisk in flour, baking powder, baking soda and salt until well-blended.
  6. In small bowl, whisk together milk, lemon juice and 2 teaspoons lemon peel. (Milk will curdle and thicken slightly.)
  7. In another medium bowl, lightly beat egg; whisk in 6 tablespoons melted butter and milk mixture.
  8. Make well in center of flour mixture; pour in egg mixture.
  9. Stir just until blended. Divide evenly among muffin cups.
  10. Bake 20 to 25 minutes or until browned and toothpick inserted in center comes out clean. (Mine took only 15 minutes)
  11. Cool on wire rack 10 minutes. Remove from pan.
  12. In another small bowl, stir together 1/2 cup sugar and 1 teaspoon lemon peel.
  13. Dip tops of muffins in 1/4 cup melted butter; dip in sugar mixture.
  14. Serve warm or at room temperature.

Healthy Pineapple Muffins

I made these muffins.  They are low-calorie.  Not sweet at all.  But I love their natural taste.  They are a good snack low-cal and low-fat.  I made 12 muffins instead of 18 and it’s perfect.  With 18 muffins, they would be very small.


Pineapple Muffins
From RecipeZaar
12 muffins

  • 2 eggs
  • 2 teaspoons sugar
  • 1 cup milk (I used skim milk)
  • 2 cups flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 2 tablespoons vegetable oil
  • 1/2 cup pineapple, crushed and drained (I used unsweetened)
  1. Beat eggs, add sugar. Beat in milk, then flour, salt and baking powder.
  2. Stir in oil and pineapple.
  3. Bake in greased or paperlined muffin tins at 375 degrees for 20 minutes.

Too much banana?

Then try this bread.  It asks for 2 cups of mashed bananas.  For me it was 6 small bananas.  Perfect.  I didn’t waste them.  There is not a lot of sugar (1/4 cup) but 1 cup of chocolate chips.  So that makes it sweet.  Next time I’ll omit the sugar and I’m sure the taste will be great like that with the sweetness of the chocolate chips.

Banana Chocolate Chip Loaf

Egg Bread

I love to bake bread.  I have a bread machine and I really love it.  It does the most important part.  And the rest is easy.  Yesterday I did an Egg Bread.  I could have made it completely in the bread machine but instead I used the cycle dough.  I decided to do a braided loaf.

I punched the dough down and rolled it in a ball and let it rest under a bowl for 10 minutes.

egg1

Then I made it into a braided loaf.

egg2

I let it rise for about 40 minutes.

Then I got some help from my son (he’s 4 years old).  I was ready to put the egg wash and he said he wanted to help.  I trusted him LOL

help

Then I baked it in a preheated oven of 350 F for 20 minutes.

egg3

I had to take a slice with unsalted butter (I don’t like the taste of salted butter and my boyfriend has high blood pressure so he can’t have too much sodium).

egg4

The bread is moist and so yummy.  It’s almost like a Challah Bread.  By the way, have a look at these challah breads I made a while ago.  They are very yummy.

Challah Bread (Bread Machine)

challah1

Challah

challah2

Guatemalan Challah

challah3

Happy Monday!

Pumpkin-Apple Muffins and Pizza

Yesterday, my boyfriend was home (it’s been a week cause he got a surgery and tomorrow he’s going back to work) and he prepared the pizza.  I made the pizza dough on Sunday.  It’s the second time I do it.  It’s so easy with the bread machine.  It  makes 2 pizza dough.  I separated the balls and put in the fridge with saran wrap around them.  When I arrived home, we did the pizza.  Since I used spicy salsa, I put spaghetti sauce on 1/4 of the pizza for my son who doesn’t like spicy.  I cut all the veggies (mushrooms, red bell peppers and red onion) and then asked my son to decorate his part.  He was proud to do it.  Then I topped the whole pizza with shredded Monterey Jack.

pizza

While the pizza was baking, I decided I had the time to do pumpkin and apple muffins.   I prepared the muffin dough while my boyfriend peeled and diced the apples.  I used only 1 cup of sugar.  With 2 cups I’m sure it’s way too sweet.  I did only 12 muffins.  They are big and are moist.  I baked them about 40 minutes.

muffins

My son wanted to be in the photo so here he is :

muffins5