Lemon Cornbread Muffins Recipe

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Lemon Cornbread Muffins

A Hackett

By
@highway2theheart

Delicious!


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Serves:

12

Prep:

20 Min

Cook:

20 Min

Ingredients

zest from 1 lemon
juice from 1 lemon
1 c
milk
4 Tbsp
butter
11/4 c
flour
1/2 c
yellow cornmeal
1/2 c
oat bran
3/4 c
brown sugar, firmly packed
31/2 tsp
baking powder
1/2 tsp
salt
2 large
eggs, room temperature
4 Tbsp
olive oil
1/2 tsp
vanilla

Directions Step-By-Step

1
Preheat oven to 400 degrees and grease a muffin pan with cooking spray.
2
Zest one lemon. Cut the lemon in half and juice it, discarding any seeds.
3
Pour the milk into a small bowl and add lemon juice. Stir juice and milk together and set aside – milk should slightly curdle forming a type of quick buttermilk.
4
Melt butter in microwave and then set aside to cool.
5
In a large bowl combine flour, cornmeal, oat bran, brown sugar, baking powder and salt. Add lemon zest by sprinkling over dry ingredients. Whisk to combine.
6
Add eggs to dry ingredients. Then add butter, olive oil, milk and lemon juice mixture and vanilla to the large bowl. Stir until just combined.
7
Spoon the batter into muffin cups. Bake 15-20 minutes, or until golden brown around the edges and toothpick comes out with a few moist crumbs.
8
May be served plain or with jam.

About this Recipe

Course/Dish: Muffins
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #cornbread