Who wants muffins? And the answer “ME” will come from everyone who hears this. Everyone who hears this will respond “ME” as well. Muffins always have a special place in our taste. From small children to old geezers, everyone loves it and will demand at least one more piece after you prepare these delicious Muffins.
Instead of lemon, which is the most common ingredient in Muffins, you can use lemon-infused-extra-virgin-olive-oil to prepare this recipe. It is low in fat and a healthier option than using butter. It has no trans fats and roughly twice as much vitamin E as olive oil. It has zero cholesterol and a very little amount of saturated fats, which makes it a highly healthy option.
Now let’s go to the recipe.
Lemon Yoghurt Muffins
You probably make muffins. Why not try lemon yogurt muffins this new year? It is a healthy dish for most olive oil lovers. Making lemon yogurt in your home is easy. You can make it in fifteen to twenty minutes as well. Isn’t it a good dish to serve your guests when you wonder what to prepare for your guest in less time? Let’s know the preparation process
Ingredients
- 3/4 cup sugar
- 1/4 cup Sonoma Farm brand lemon-infused olive oil
- 1 large egg
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1/4 cup lemon juice
- 2 cups self-raising flour
Preparing procedure
The oven should be heated to 200°C (190° fanbake) with the middle rack in position. The first six ingredients should be added to a large bowl in the order specified and then thoroughly combined using a fork or whisk. When the flour is just barely incorporated, sprinkle it over the bowl’s contents and fold it in.
Fill 12 normal or 24 mini muffin tins with the mixture after rubbing them with lemon oil. Bake the muffins for 10 to 12 minutes, or until the centers bounce back when touched and they are just starting to become golden brown. After five minutes, carefully remove from the pans and let cool completely on a rack. Enjoy cooking!!
Let’s find out one more delightful recipe that you can prepare using lemon-infused extra virgin olive oils. We are talking about Blue Cheese Stuffed Mushroom Caps with Lemon Infused Olive Oil Recipe
Ingredients:
- 24 large mushrooms, cleaned
- Three big spoons Lemon infused Extra Virgin Olive Oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 (8-ounce) package of nonfat cream cheese, softened and cut into pieces
- 4 ounces Blue Cheese, softened and cut into pieces
- Salt and pepper
Direction for Cook:
Preheat the oven to 400°F. Mushroom stems should be removed and chopped finely. Set the caps aside. The olive oil Lemon should be warmed in a sizable skillet over medium heat. Add the minced onion, garlic, and mushroom stems. Cook for 5 to 6 minutes while stirring, or until the onion is transparent.
Reduce the heat to low; add the parsley, cream cheese, blue cheese, and lemon olive oil. Stir until the cheeses are melted and well blended. Remove from the heat. Season to taste with salt and pepper.
Fill the mushroom caps to the brim with the cheese mixture. On a baking sheet with sides, arrange the mushroom caps with the filling. Bake the mushrooms and cheese for 8 to 10 minutes, or until the mushrooms are cooked through.
Remove from the heat and place the mushrooms on a large serving plate or platter. Serve immediately.
Lemon-infused extra virgin olive oil is a necessary ingredient for many dishes that you can prepare in your home. If you want the authentic taste of the recipes, then you should purchase Lemon infused Olive Oil from Sonoma Farm.
For more information email support@sonomafarm.com Cook healthy and cook yummy with Sonoma Farm!
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