Cheesy Lemony Muffins Recipe
cheesy lemony muffins are perfect for the spring season. Flavored with lemon, cotage cheese and honey, this muffin recipe offers you a mild and soothing taste and tehpromise of a light and nutritious snack. The bran in the recipe adds to the nutrition and everything else is pure joy!
Ingredients
| All purpose flour | 11/2 Cup (16 tbs) | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| 11/2 tsp baking powder 7mL | ||
| 1/2 tsp baking soda 2mL | ||
| 1/2 tsp salt 2mL | ||
| Lemon | 1 Small | |
| Cottage cheese | 1 Cup (16 tbs), creamed | |
| 1 cup All-Bran cereal 250 mL | ||
| Milk | 2 Tablespoon | |
| Eggs | 2 | |
| 1/4 cup butter or margarine,melted 50 mL | ||
| 1/4 cup liquid honey 50 mL | ||
Directions
In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
Make a well in the center.
Peel lemon very thinly to remove zest.
Then remove white pith, seeds and inner membranes from the rest of the lemon.
Put zest and pulp into a food processor or blender and process until smooth.
Add cottage cheese and process again.
Stir in cereal and milk.
Let stand for 5 minutes.
Stir in eggs, margarine and honey.
Pour into flour mixture, stirring just until moistened and lumpy.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake in preheated oven for 20 minutes or until golden brown and firm to the touch.
Make a well in the center.
Peel lemon very thinly to remove zest.
Then remove white pith, seeds and inner membranes from the rest of the lemon.
Put zest and pulp into a food processor or blender and process until smooth.
Add cottage cheese and process again.
Stir in cereal and milk.
Let stand for 5 minutes.
Stir in eggs, margarine and honey.
Pour into flour mixture, stirring just until moistened and lumpy.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake in preheated oven for 20 minutes or until golden brown and firm to the touch.
Chef
