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:

Quickview
222k Calories
5g Protein
5g Total Fat
37g Carbs
2% Health Score
Limit These
Calories
222k
11%

Fat
5g
9%

  Saturated Fat
1g
7%

Carbohydrates
37g
13%

  Sugar
13g
15%

Cholesterol
49mg
16%

Sodium
250mg
11%

Get Enough Of These
Protein
5g
10%

Selenium
12µg
18%

Phosphorus
145mg
15%

Vitamin B1
0.21mg
14%

Vitamin B2
0.22mg
13%

Folate
51µg
13%

Manganese
0.2mg
10%

Iron
1mg
9%

Calcium
89mg
9%

Vitamin B3
1mg
8%

Potassium
252mg
7%

Vitamin E
0.82mg
5%

Fiber
1g
5%

Vitamin B5
0.4mg
4%

Copper
0.08mg
4%

Vitamin B12
0.2µg
3%

Zinc
0.48mg
3%

Magnesium
12mg
3%

Vitamin B6
0.06mg
3%

Vitamin K
2µg
3%

Vitamin D
0.36µg
2%

Vitamin A
97IU
2%

Vitamin C
1mg
2%

covered percent of daily need
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