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August 02, 2009

Mini-Me Muffins For Your Sunday Morning


It's like a little Mini-Me Muffin! Nothing better to do with my Sunday morning after working late last night than get up and start making muffins!!?? It's just for the thrill of the outcome kids. These are in the book "Singingirl Cooks" together with a 100 more of my favorite, delicious recipes. Our newest member of the Singingirl Cooks' team is Joe Scott and Joe Mal, who now own their very own book. 

I surprised Paul (He's my honey) at the golf course this morning right after they came out of the oven. What did you think I was going to do - sabotage all my weight loss efforts??!!! (I ate one mini muffin, how bad could that be, right?) The brand of yogurt I used was Archer Farms from Tar-jay....(Target), very good yogurt to use, and I actually grated my own dang lemon peel this morning. I must be crazy.  Seriously, they mix up in the time it takes to preheat the oven to 400 degrees and get the coffee going.


In this picture I show you how I brush the tops and glaze them while the muffins are warm.  And, as you can see, you can make large ones or get yourself a mini muffin pan and you won't feel the least bit guilty eating one of these delicious little babies.

Have a great Sunday everyone!!! Peace and Love, Beth 

...and p.s., if you still don't have one of these books, ask me, i know where you can get a copy. ;)



2 cups flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp lemon peel
4 Tbs butter, melted
1/4 cup fresh lemon juice, divided, about 1 lemon
2 eggs
1- 6 oz. or 8 oz. container of lemon yogurt
1-1/2 Tbs sugar

Preheat the oven to 400º.  Combine the first six ingredients in a medium bowl.  Combine the melted butter, 2 Tbs of the lemon juice, the eggs, and the yogurt in a bowl.  Stir well and then add to the flour mixture, stirring just until moist - about 35 strokes.

Spoon the batter into 12 muffin tins (or more of the little suckers with the mini muffin tins) that have been coated with cooking spray.  Bake at 400º for 15 to 20 minutes or just until a toothpick comes out clean.  Don't overbake!  


Combine the remaining 2 Tbs. of lemon juice and the 1-1/2 Tbs of sugar in a small pan and bring to a boil.  Cook 1 or 2 minutes until just slightly thick.  Brush hot muffins with this lemon glaze and then remove the muffins to a rack to cool.  Sooo good!  Serve with raspberry or strawberry preserves or just with butter for a heavenly breakfast.

Individually wrap and freeze what yo udon't eat and take them out of the freezer when you want one.  Muffins without all the preservatives don't seem to fare well much after 24 hours, so freeze what you don't use for another time.  Of course, the possibility that you'll have any left to freeze are slim.  ha ha.


Quote for today's recipe:

"Never eat more than you can lift."  - miss piggy


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