Glazed Lemon Muffins

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We got a juicer last month and every time I put lemons in it I hated to throw away all of the fluffy lemon zest. So I finally decided to make some muffins with it. If you don’t have a juicer you can still just use the normal zesting method. Trying this with oranges tomorrow.

1/2 cup Unsalted Butter, room temperature
1-1/2 cups Bread Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
6 oz vanilla Low-Fat Vanilla Yogurt
1 teaspoon Vanilla Extract
1 large Lemon (pulp and juice from juicer, or zest and juice if you don’t have a juicer)
1 cup Sugar
2 large Eggs

Glaze:
1-1/2 cups Powdered Sugar
2 Tablespoons Lemon Juice
2 teaspoons Water

Preheat oven to 350 degrees. Line muffin pans with baking liners.

In a medium bowl, whisk the flour with the baking powder and salt.

In a small bowl, whisk together the yogurt, vanilla, lemon zest and lemon juice. Set aside.

With an electric mixer, cream butter and sugar together. Add eggs one at a time, beating well after each one. On low-speed, mix in 1/3 of the flour mixture. Mix in 1/2 of the yogurt mixture. Alternate until all combined.

Divide evenly among muffin cups. Bake for 20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes, then cool completely on a wire rack.

Set rack over wax paper. In a small bowl, stir powdered sugar with lemon juice and water until smooth. Pour over muffins, spreading to edges with a small knife. Let set for 30 minutes.

Adapted from Martha Stewart

Servings: 12
Calories 259
Total Fat 8.8g
Total Carbohydrates 43.4g
Protein 2.8g
Nutrition Grade D-

Today’s Leopard Print Find: Grazie Women’s Peacock Flip Flop (I got these in blue & green and I love them!) You can see the other 2 colors when you click the picture.

Taylor’s Chocolate Peanut Butter Cupcakes

This probably isn’t the best post to discuss our new exercise program, but I made the cupcakes 2 days ago and started KettleWorx yesterday. With only 20 minutes a day, 3 times a week, I will look like a Victoria’s Secret supermodel in exactly 6 weeks! I can’t wait! I saw the infomercial and thought it looked like fun. Then I happened to see it in Target and couldn’t pass it up. It was a little harder than it looked, but maybe that’s because I didn’t know there was a 5lb beginner Kettlebell. :/ Apparently Target was out of those. Just my luck. So I did the entire thing with a 10lb Kettlebell. Now I’ll probably end up looking like The Rock instead. (which then takes me back to Journey 2 and the distraction of his nipples, but anyway…) I was a little burnt out today because I did my usual hour on the elliptical, KettleWorx and then Megan begged my in her sweet little voice to do Yoga with her, but after the first day I can say I liked it a lot. So in 6 weeks I’ll have to remember to update you on my amazing transformation. So have a cupcake and then do Kettleworx with me…. The cupcakes were Taylor’s creation. She wanted to create something since she missed the muffin bake-off with Megan, but she left me half way through it. Preheat oven to 350 degrees. Line muffin pan with baking cups. Whisk together flour, baking powder and salt. Put butter and chocolates in a microwave safe bowl and microwave at 30-second intervals until melted, stirring in between. Let cool.Whisk sugar into chocolate mixture. Add eggs and vanilla and whisk until smooth. Add flour mixture; stir just until combined.Stir together all ingredients for the peanut butter filling.Make 4 layers… 2 tablespoons of chocolate batter, 1 tablespoon of peanut butter filling, 1 tablespoon of chocolate batter, 1 teaspoon of peanut butter filling. Swirl top of cupcake batter and filling with a toothpick.Bake for 30 minutes rotating halfway through. Transfer pan to a wire rack to cool completely before removing cupcakes. Mix frosting ingredients and ice cupcakes after they have cooled. Ingredients: 2/3 cup flour 1/2 tsp baking powder 1/4 tsp salt 1/2 cup unsalted butter, cut into small pieces 4 oz semisweet chocolate 2 oz unsweetened chocolate 3/4 cup sugar 3 large eggs 2 tsps pure vanilla extract Peanut Butter Filling: 4 Tbs unsalted butter, melted 1/2 cup confectioner’s sugar 3/4 cup peanut butter 1/4 tsp salt 1/2 tsp vanilla extract Frosting: 3 cups confectioner’s sugar 2/3 cups cocoa powder 1/2 cup butter, softened 6 T milk 1 tsp vanillaPeanut butter chips for decorations, optional Preheat oven to 350 degrees. Line muffin pan with baking cups. Whisk together flour, baking powder and salt. Put …