Panettone Muffins
Panettone Muffins could be just the lacto ovo vegetarian recipe you've been looking for. For 49 cents per serving, you get a breakfast that serves 8. One serving contains 221 calories, 5g of protein, and 6g of fat. A few people made this recipe, and 12 would say it hit the spot. This recipe from The Breakfast Drama Queen requires eggs, lemon zest, salt, and canolan oil. From preparation to the plate, this recipe takes roughly 35 minutes. With a spoonacular score of 26%, this dish is not so great. Try Panettone Muffins, Panettone, and Panettone for similar recipes.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1 ½ cups (190g) all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ cup (50g) brown sugar, packed
2 tablespoons (25g) candied mixed peel
2 tablespoons (30mL) canola oil
2 large eggs
2 tablespoons (30mL) honey
1 teaspoon lemon zest
¼ cup (60mL) milk
2 teaspoons orange zest
1/3 cup (60g) raisins
½ teaspoon salt
1 teaspoon vanilla bean paste
½ cup (120g) Greek-style yogurt
Equipment:
muffin tray
whisk
bowl
oven
skewers
frying pan
Cooking instruction summary:
Preheat the oven to 425F (220C). Grease 8 holes of a 12-hole muffin pan with cooking oil spray. Alternatively, line the holes with muffin papers, and lightly spray the papers with cooking oil spray.In a large bowl, whisk the eggs with a fork. Whisk in the brown sugar, canola oil, honey, orange zest, lemon zest and vanilla bean paste. Mix in the yogurt and milk.Add the all purpose flour, baking powder, baking soda and salt. Mix until just combined. Gently fold in raisins and candied mixed peel.Transfer the batter to the prepared muffin pan, filling the holes almost all of the way up.Place the muffins in the oven, and then immediately reduce the oven temperature to 350F (180C). Bake for 15 18 minutes, or until a skewer comes out clean (or with a few moist crumbs).Let the muffins cool in the pan for 5 minutes before transferring to a cooking rack. Store in an airtight container.
Step by step:
1. Preheat the oven to 425F (220C). Grease 8 holes of a 12-hole muffin pan with cooking oil spray. Alternatively, line the holes with muffin papers, and lightly spray the papers with cooking oil spray.In a large bowl, whisk the eggs with a fork.
2. Whisk in the brown sugar, canola oil, honey, orange zest, lemon zest and vanilla bean paste.
3. Mix in the yogurt and milk.
4. Add the all purpose flour, baking powder, baking soda and salt.
5. Mix until just combined. Gently fold in raisins and candied mixed peel.
6. Transfer the batter to the prepared muffin pan, filling the holes almost all of the way up.
7. Place the muffins in the oven, and then immediately reduce the oven temperature to 350F (180C).
8. Bake for 15 18 minutes, or until a skewer comes out clean (or with a few moist crumbs).
9. Let the muffins cool in the pan for 5 minutes before transferring to a cooking rack. Store in an airtight container.
Nutrition Information:
covered percent of daily need
