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.

Apple Carrot Almond Muffins

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I hate when I get all caught up in the middle of a marathon. This time it was Storage Wars. It’s kind of like a bad train wreck to me. Watching these people place the “value” on their newly purchased items drives me nuts. They have to be crazy to think that stuff is going to sell for the prices they claim it’s worth. FYI storage people, if new clothes have a retail ticket of $100, it’s not worth $100 and a couple of boxes of used clothing isn’t worth $300. I should go try to sell them some of my muffins for about $20 each. And how much stuff does Barry break or damage just to get to a suitcase or box that is empty?

Don’t let the name of these scare you. These turned out so good. Glad it made more than twelve since I’ve eaten so many of them and extra glad they ended up being only 161 calories.

2 Eggs
1/4 cup Vegetable Oil
1/2 cup Applesauce
1/4 cup Fat Free Milk
2 tsp Vanilla
2 cups Flour
1 cup Brown Sugar, packed
2 tsp Baking Soda
2 tsp Ground Cinnamon
1/2 tsp Salt
1-1/2 cups Carrots, shredded
1 cup Apple, peeled and shredded
1/2 cup Coconut
3/4 cup Sliced Almonds

Preheat oven to 350 degrees. Place paper baking cups in muffin pan.

In large mixing bowl, mix eggs, oil, milk and vanilla until well blended.

Add flour, brown sugar, baking soda, cinnamon and salt; stir just until moistened.

Fold in carrots, apple, coconut and 1/2 cup of the almonds.

Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds on top.

Bake 20 minutes or until toothpick inserted in center comes out clean.

Adapted from Betty Crocker

Servings: 18
Calories 161
Total Fat 6.4g
Total Carbohydrates 23.3g
Dietary Fiber 1.7g
Protein 3.2g
Nutrition Grade C

Today’s Leopard Print Find: Mud Pie Baby-Girls Newborn Leopard Faux Fur Booties

Brown Sugar Banana Yogurt Muffins

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We had a crazy storm come through Frisco last night. It was a true Texas storm. We were all wide awake at 3 am. And all in one bed. Me, the hubby, the girls (all 4 of them….the twins and the dogs). Our learning…check your doors and windows when it’s storming. With such a strong storm coming from a different direction than we are used to, we discovered that we had 3 doors that leaked and 1 large window. Guess that will be added to my growing project list. I still think my scrapbook room should be the priority though. The neighborhood looked a hot mess this morning. Somehow my yard wasn’t bad at all.
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My poor plants took a beating.
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I really don’t want to have to rake leaves in May…
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We lost 2 limbs…
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This looks the worst, although this is from my lack of a green thumb instead of the storm. But at least now I can blame the storm and no one will know.
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And my flowers look awful, but we can thank the bunnies for that. (p.s. Blood Meal doesn’t work for keeping bunnies away)
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My neighbor’s poor tree
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We have a back alley so I have no idea where the trash can came from.
But worst of all….
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My sister’s front yard.
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Her hot mess of a backyard.
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Her neighbor’s yard. Who bless her heart was working on it for hours on Monday.
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And still more to come. So I made muffins and watched the storm.
1/2 cup butter, softened
1 cup firmly packed dark brown sugar
2 large eggs
1 cup mashed ripe bananas (about 2 large)
6 oz Light Banana Cream Pie Yogurt
1 teaspoon vanilla extract
1 cups whole wheat flour
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup toasted chopped pecans
Preheat oven to 350 degrees.
Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until light and fluffy.
Add eggs, 1 at a time, beating just until blended after each addition.
Stir in mashed bananas, yogurt, and vanilla.
Add flour, baking soda, baking powder and salt.
Stir in pecans.
Beat at low speed just until blended. (Do not over beat.)
Spoon batter into 12 lightly greased muffin cups.
Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately, and cool 10 minutes on wire racks.
Servings: 12
Calories: 258
Fat: 11g
Fiber: 2g
Today’s Leopard Find: Shoe Cake Server
  

Banana Oat Muffins

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This weekend was our annual family reunion picnic. My mom comes from a HUGE family so it’s great to have a time set aside once a year to get to see everyone. If you don’t do something like that, I highly recommend it. Everyone chips in some money at the reunion and that covers the rent for the space for next year. We even had a baking contest. (I won for my s’mores bars. Yeah me!!!) The girls had so much fun there at Camp Rorie Galloway. They played tether ball, fished, went on a hike and played on the obstacle course. They are already to go back next year. They played tether ball, fished, went on a hike and played on the obstacle course. They are already to go back next year.

I had two really ripe bananas that I hated to just throw away so I decided to experiment. You could omit the chocolate chips or pecans if you wanted to save some calories but what fun would that be??

3/4 cup flour
3/4 cup whole wheat flour
1 cup old fashioned oats
1/3 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas (2 large bananas)
1/4 cup chopped pecans
1/4 cup chocolate chips
Preheat oven to 375 degrees.
Combine flour, oats, sugar, baking powder, soda and salt.
In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla.
Add the mashed banana, and combine thoroughly.
Stir the flour mixture into the banana mixture until just combined.
Add pecans and chocolate chips.
Line muffin pan with baking liners.
Pour batter evenly into muffin cups.
Bake for 18  minutes.
Servings: 12 muffins
Calories: 250
Fat: 10g
Fiber: 3g
Today’s Leopard Print Find: Regency Greaseproof Baking Cups, Leopard, standard, 40 count