A fancier variation of the traditional baked ziti dish is this asparagus pasta bake.
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- 2 cups all-purpose flour
- ½ cup white sugar
- 3 teaspoons baking powder
- 1 tablespoon grated lemon zest
- ½ teaspoon salt
- ¾ cup milk
- ⅓ cup vegetable oil
- 1 egg
Instructions
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts
| Calories | 177 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 200 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
yummy
The texture was nice but I added even more sugar than the recipe suggested but it was still not sweet at all and basically just tasted like bread
Pored over the reviews and made this with some suggested modifications. Added 3 tbsp of sugar, reduced the baking powder to 2 tsp instead of 3, added juice from 2 lemons and slightly increased the amount of lemon zest. Even with these changes, I found them to not be lemon-y enough, so followed another suggestion for making a lemon glaze. Again, not quite enough of a lemon flavour but tasty nevertheless. I would also add a bit more sugar the next time around as these were not sweet enough for my tastes, even with a bit of glaze. Still pretty tasty in their own right, so 4 stars.
Very good. I made it with 1C milk instead of 3/4. made them softer and fluffier.
This was great! I took the suggestion of another reviewer who added the juice and zest of a large lemon, added two TBSP of sugar and also sprinkled sugar on top before baking. I also added a handful of dried cranberries, which added an extra level of colour and taste.
Is a decent recipe. I followed the original directions and found the muffins dry and not very lemony. BUT if you take the suggestions in some of the other reviewer to add more milk and juice from the lemon, they are fabulous!
I hollowed out the center of the muffin added lemon pie filling and made meringue after they cooled,. So good but next time will add lemon juice to the batter
I did as another person commented, by adding more milk, using all the zest and all the juice from one lemon. I also used 1/3 less sugar and subbed 1/2 cup flour with coconut flour, and added 2tsp melted butter. I crushed pecans and pressed them into the top. Very yummy, just not lemony enough for my preference. I think I will use 2 whole lemons next time, as the flavor is very subtle.
Flavor was good. They are cupcake size.
It was good, a bit on the dry side and needs a lemon glaze
I made this, best dessert I ever made
They had the perfect amount of lemon zing! Although they had a bit too much salt, they still tasted very good. This is a great muffin recipe to make from scratch.
I made some adjustments after reading other reviews. I used 1 cup of sugar, 2 teaspoons of Lemon extract, lemon zest from one side of a lemon plus the juice of the entire lemon (medium sized). I also added approx a half teaspoon of nutmeg into the batter which enhanced the flavor a bit….I will add more next time. The batter was thick so I added more milk to loosen it up. I baked them for 25 mins @390 (will lower the temp next time as the lower half burnt slighty and stuck to the paper liners). I added a glaze to the top as soon as it came out of the oven. ( icing sugar, milk and lemon juice…random measurements….adjust to your taste preference). I got 16 regular sized muffins. ( I sprinkled sugar on the batter of 4 before putting them into the oven as suggested by another reviewer and it did give it a real nice crunchy top). The flavor was good, they were soft and moist, i could taste the lemon sutbly in the muffin, the glaze however was a great addition as the lemon flavor was definitely present in it and added to the overall taste. next time i would use more zest and nutmeg. Will definitely try it again.
It was decent. I added blueberries. I would have added a little more sugar to make it a bit sweeter and I added the juice of 2 lemons (so about 1/2 cup) to make it lemons
Followed directions exactly – I cooked for 22 minutes, still moist and they we in aluminum muffin cups. Next time will add more lemon zest-I am lemon lover and would like more of a punch.
this doesn’t taste like lemon at all. I added a whole lemons worth of zest and juice plus extra milk (because the batter was too thick) and it barely tasted like anything. Do not recommend.
I have made this a couple of times now. Good starting point. Recipe needs more lemon. I added juice of one lemon. Added all the zest . Had to leave in oven for extra ten to brown top. The muffin top needs a sweetness I added powdered sugar this time.
Have made a few times, tastes like there is too much baking powder so may need to adjust in the future but is a good base to start with (also highly recommend adding blueberries).
Muffins were meh, the lemon flavor is there but it’s very very suttle and I added both lemon juice and lemon zest. Would be perfect in mini muffins for a toddler tho
They were very dry and not lemony
these muffins were terrible I even added more lemon zest but there is not enough sugar, there’s not enough eggs, there’s not enough lemon flavor, these things were disgusting ended up throwing the whole batch in the garbage. what a waste