Tag Archives: Lemon juice

Lemon Raspberry Muffins: Sugar-Crusted or Lemon-Glazed

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Lemon is such a great springtime flavor and this past weekend seemed like the perfect time to make some lemon-flavored muffins!

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I found a recipe on Pinterest that inspired me, and it also inspired one of my friends to convince me to make them so she could taste-test them! 🙂  So I ended up making these Lemon-Raspberry Muffins with some changes of my own. I used Half and Half (light cream) and yogurt to make them a little more rich and creamy and used lemon extract instead of vanilla for a little extra lemony flavor. And I made two batches with different toppings–sugar-crusted, like the original recipe, and lemon-glazed, which gives the muffins an extra zing of lemon flavor. The glaze I used is the one from my Lemon Zucchini Loaf, which is another good recipe if you are a lemon-lover!

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These muffins are so moist and have a light, sweet lemon flavor. And they’re packed with lots of raspberries! If you decide to glaze the muffins (shown in the photo above), adding fresh raspberries as a garnish is a nice touch (just slice the berries in half lengthwise).

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I love this little bowl that holds some of the berries I used-it’s actually a sugar/candy bowl, but it works great for berries, too! It’s part of the Daily Grace Collection by (in)courage, sold on DaySpring.com. The platter, square salad plate and pitcher are also from this collection. I really like the clean simplicity of these pieces and the simple, sweet messages of grace and gratefulness!

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Here’s a close-up of the sugar-crusted muffins. Granulated sugar is all that’s needed as a topping for these. I can’t decide if I like the sugar crust or lemon glaze best…you may just have to try these muffins both ways and see what you think! 🙂

LEMON RASPBERRY MUFFINS: SUGAR CRUSTED OR LEMON-GLAZED by NancyCreative, adapted from Pink Polkadot Creations

Makes 12 muffins

  • 2 cups unbleached all-purpose flour, divided
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (1 stick), melted
  • 1/2 cup Half and Half (light cream)
  • 1/4 cup plain or vanilla yogurt
  • 1 large egg
  • 1 teaspoon lemon extract
  • zest of 1 lemon, plus 1 Tablespoon of lemon juice
  • 1 1/2 cups fresh or frozen raspberries (use frozen raspberries with no sugar or syrup added and do not thaw)
  • For Sugar-Crusted muffins: use 2 to 2 1/2 Tablespoons of granulated sugar for sprinkling on top of muffins before baking
  • For Lemon-Glazed muffins: see Lemon Glaze recipe below; use raspberries cut in half lengthwise as an optional garnish

Heat oven to 400˚F. Line a 12 cup muffin tin with paper liners or spray with cooking spray.

In medium bowl, combine 1 3/4 cups of the flour, 3/4 cup sugar, baking powder, and salt. Add butter and stir to mix together (this will give you a crumbly-looking mixture).

In another medium bowl, whisk together the Half and Half, yogurt, egg, lemon extract, and lemon juice (you’ll add the lemon zest a little later). Gradually add this mixture to the flour mixture and stir until just combined (batter will be lumpy).

In small bowl, toss the raspberries and lemon zest with the remaining flour. Gently fold the berry mixture into the batter.

Divide batter evenly in the 12 muffin cups (they’ll be about 3/4 full). Then here’s what you do, depending on if you want sugar-crusted muffins or lemon-glazed muffins:

For Sugar-Crusted muffins: Using 2 to 3 Tablespoons of sugar, sprinkle tops of muffin batter before baking. Bake at 400˚F for 17 to 20 minutes or until toothpick inserted in centers comes out clean. Transfer pan to wire rack to cool for 10 minutes before removing the muffins. Then you can serve the muffins warm or let  them cool completely–they taste great both ways!

For Lemon-Glazed muffins: Bake at 400˚F for 17 to 20 minutes or until toothpick inserted in centers comes out clean. Transfer pan to wire rack to cool for 10 minutes, then remove muffins from pan and cool completely on wire rack. Mix Lemon Glaze and drizzle over each muffin, then top with a fresh raspberry half if desired (raspberries should be cut in half lengthwise for garnish).

LEMON GLAZE

  • 1 cup powdered sugar
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled muffins (or loaf). Let glaze set, then serve.

These muffins are great for breakfast, brunch, an afternoon snack, or even dessert. And since I was in a lemon-raspberry mood, I also made a pitcher of Raspberry Lemonade to go with them. Yum! I’ll share that recipe with you in my next post!

Do you like lemon-flavored goodies, and what is your favorite lemony treat?

Linked to Inspire Me Monday, Nifty Thrifty Tuesday, Wow Us Wednesday, Full Plate Thursday, Favorite Things Thursday, I’m Lovin’ It, Six Sisters’ Stuff.
Savvy Southern Style

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Three Green Tea Toners

Green Tea Toner1 @ NancyCWe’ve all heard how healthy green tea is, with all those antioxidants! So I’ve been drinking it more. But I didn’t realize until lately that it’s also good for your skin, since it has vitamins C and E in it, and makes a great skin toner. I’ve tried making it several different ways, and they’ve all worked well for me. My skin tends to be on dry side, so if you have very oily skin, I’m not sure how well these recipes would work for you. But it’s worth a try–the cost is so minimal to make these, you really don’t have anything to lose! And I like the idea of making my own natural, chemical-free, preservative-free skin care products when I can. Continue reading

Olive Tapenade from Clean Food and a Giveaway!

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51TfP72OjLLIf you’re interested in learning more about eating healthy, Clean Food is a great place to start! Written by cookbook author, nutritionist, and clean food advocate Terry Walters, this updated and revised edition is a helpful guide to “eating clean.” I received a review copy from the publisher, Sterling Epicure, and also a copy to give away! I’ll tell you a little about the book and share a recipe, and you can see the end of the post for details on the giveaway.

Clean food, simply put, is naturally grown and minimally processed. Walters explains in the book that the more processed your food is, the more you lose out on natural nutrients. So it’s important to eat seasonal, unprocessed, organic, and locally-grown foods.

The book starts off with several chapters that include helpful tips on eating clean, and then the recipes, more than 230, are divided seasonally for Spring, Summer, Fall, and Winter. This helps you take advantage of using fresh, seasonal ingredients all year long. There are lots of full color photos of many of the recipes throughout the book, too.

Some of the great-sounding recipes include Artichokes, Fennel and Olives over Penne, Banana Coconut Chocolate Chip Cookies, Honeydew Cucumber Soup, Lemon Berry Cream Pie, Sweet Potato and Black Bean Burritos with Cashew Cheese, and Wholegrain Pancakes.

I thought I’d try the Olive Tapenade because I love olives and have bought olive tapenade many times, but never made it myself. It’s delicious and very easy to make, so I think I’ll make my own from now on!

OLIVE TAPENADE from Clean Food

Makes 1 1/4 cups

I often prepare this tapenade for company and serve it with Garlic Crostini as an appetizer or as an accompaniment to a pasta dinner. But I enjoy it even more the next day spread on toasted sourdough bread in a roasted vegetable or portobello mushroom sandwich.–Terry Walters

  • 2 garlic cloves, peeled
  • 1 1/2 cups kalamata olives, pitted
  • 1 cup oil-cured black Greek olives, pitted
  • 2 generous Tablespoons capers
  • 1/4 teaspoon dried thyme
  • 1/4 cup fresh parsley
  • 1 Tablespoon lemon juice, plus more if desired
  • Freshly ground black pepper
  • Extra virgin olive oil, as needed

With food processor running, drop in garlic and mince. Turn processor off, add olives, capers, thyme, parsley, lemon juice, and pepper to taste. Process until smooth, scraping down sides as needed. Add olive oil a little at a time to achieve the desired consistency. Adjust flavor with more lemon juice and transfer to bowl. Store in airtight container in refrigerator or freezer.

I wanted my olive tapenade to be thick, so I didn’t add any extra lemon juice and just used about 1 Tablespoon of olive oil. But you can make it as thick or thin as you like. My tapenade was also a little on the chunky side because the food processor setting on my blender wasn’t working that great…if you have a good food processor, your tapenade will be a lot smoother! The tapenade tasted really good on my crusty loaf of bread and I want to try it on a roasted vegetable sandwich sometime like Walters recommends!

I like making recipes that taste great and are good for you! If you do, too, here’s how you can have a chance to win a copy of this book…

GIVEAWAY IS NOW CLOSED And the winner is…comment #22, Rachel. Congratulations!

The Giveaway: If you’d like to enter to win a copy of Clean Food, leave a comment on this blog post between now and Friday, March 8, at midnight (CST)–the random drawing will be made from the comments on this post only! The winner will be chosen randomly via Random.org and announced on Saturday, March 9. Winner will be notified via email (if  winner does not respond in 3 days, I’ll do another drawing).

First entry: Leave a comment on this post telling me telling me what your favorite fruit or veggie is.

Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following.

The giveaway is open to residents of the continental U.S. and Canada.

I hope you get a chance to try the Olive Tapenade! I’m a big olive fan…do you like olives too?

Apple-Kale Smoothie

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Okay…we’ve had lots of Valentine goodies and comfort food the past few days, so I thought I’d post something healthy! I found this smoothie recipe over at Real Simple. I was curious about how this would taste, since one of the ingredients is kale. I had never eaten kale before, but it sounded so heathy, and since I liked all the other ingredients in this recipe, I thought I’d give it a try. I bought fresh organic kale and celery from my local health food store to make this. I wasn’t sure what to expect, but when I took my first sip I was surprised at how much I liked it! The banana and apple juice make a nice sweet balance to the kale and celery. So if your body is craving something healthy, this is the perfect thing to try for breakfast or to sip on in the afternoon. This recipe makes one serving.

APPLE-KALE SMOOTHIE (from Real Simple)

  • 3/4 cup chopped kale, ribs and thick stems removed (I used organic kale)
  • 1 small stalk celery, chopped (I used organic celery,too)
  • 1/2 banana, sliced
  • 1/2 cup apple juice
  • 1/2 cup ice cubes or crushed ice
  • 1 Tablespoon fresh lemon juice

Place the chopped kale, chopped celery, banana, apple juice, ice, and lemon juice in a blender. Blend until smooth and frothy. This makes one serving and is 139 calories.