Hooyah! Lemonade Muffins!!!

Leslie

Leslie

Communistrator
Staff member
I got hungry this morning...and since it seems I've recently developed a heinous chocolate allergy...my stand by "know it by heart" recipies wouldn't cut it.

So I pulled out my old Muffin Mania Cookbook,

muffin_mania.jpg


and Lo and Behold...

TaDUM!!!!

Lemonade Muffins

11/2 cups all purpose flour
1/4 cup white sugar
21/2 tsp. baking powder
1/2 tsp. salt
1 beaten egg
1-6oz can frozen lemonade, thawed (I used pink)
1/4 cup milk
1/3 cup cooking oil
1/2 cup chopped walnuts.

Mix dry ingredients.
Combine egg, 1/2 cup lemonade, milk and oil.
Add to dry ingredients and stir just until moistened.
Gently stir in nuts.
Fill greased muffin cups and bake at 375 for 15-20 min. or until done.
While hot, brush with remaining lemonade and sprinkle with white sugar.

mmmmmmmmmm :licklips:
 
tonksy said:
*wonders how you would substitute the frozen concentrate for the real thing.
Click to expand...
um...
I can't do the math...

but you put quadruple the water as to concentrate...
so could you maybe quarter the water for the real thing?

recipe math makes me feel stoopid :tardbang:
 
maybe if you talk about them enough ku'u someone will volunteer to bake 'em ? :D
 
I should ask: do you use one can of concentrate and then fill the can up with water four times for this recipe, like you do for drinking lemonade?

Also, if it's possible to use the liquid instead of the concentrate... is it possible to substitute Mike's Hard Lemonade? Then you'd have the good kind of muffins to go with the good kind of brownies, if you get my drift. :D
 
tonksy said:
*wonders how you would substitute the frozen concentrate for the real thing.
Click to expand...

If you use the actual concentrate in the recipe then i wouldn't think pre mixed stuff would work...
 
Nixy said:
If you use the actual concentrate in the recipe then i wouldn't think pre mixed stuff would work...
Click to expand...
but can anyone guess what is in frozen lemonade concentrate besides lemons?
 
I just know that for the money...I can get a crapload more from 50 cents with the canned stuff than with fresh. Sad but true.
 
Leslie said:
but then they wouldn't be lemonade muffins now would they?
Click to expand...

sorry... guess I'm being stoopid, but when I make lemonade I use water, granulated sugar, and the juice of fresh squeezed lemons.... isn't that what you would put in the recipe? :confused:
 
If you cut back on the water you may be able to use fresh ,but I'm assuming the Frozen Lemonade is "concentrated" and therefore has more bam to it.
 
tonksy said:
but can anyone guess what is in frozen lemonade concentrate besides lemons?
Click to expand...

Prolly a whole lot of crapola...but it's the extra water that would be in already mixed juice over the concentrated stuff that would make the big difference me thinks.
 
Nixy said:
Prolly a whole lot of crapola...but it's the extra water that would be in already mixed juice over the concentrated stuff that would make the big difference me thinks.
Click to expand...


:yep:

*trying desperately to get smilies to do something when I click on them ,this trying to remember what the code is isn't working too well*
 
so basically, if wanted to make this recipe i would have to reduce sweetened lemonade...but my quandry is this...if i heat the lemon juice and then cool it and then add it to the muffin mix will i have compromised the recipe? cuz changing the temperature of many ingredients can effect the outcome of a recipe.
 
Tonks, you're talking about $5 in lemons to do what you're suggestion, relative to a fifty cent can of frozen lemonade. Unless you've a lemon tree in the front yard.
 
for those who can afford "purity"

Joye's Lemon Tea Muffins

1 c. all purpose flour
1/2 c. sugar
1 heaping tsp. baking powder
1 tsp. salt
1/4 c. melted butter
1/2 c. fresh lemon juice
2 eggs
finely grated lemon rind (1 lemon)

Combine dry ingredients and blend well.
Melt butter. Remove from heat and stir in lemon juice, eggs and lemon rind.
Stir egg mixture into dry ingredients and stir only to moisten.
Bake @375 for 15-20 min until nicely browned.
Remove from pan while warm and dip in topping.
Topping
1/4 c. melted butter
1 tbsp. lemon juice
1/2 c. white sugar.
Combine butter and lemon juice, measure sugar into seperate dish. Dunk muffins into butter, then sugar.
 
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