Email to Donna Gregory      

Recipe Categories: donnag3591's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD FRUIT icecream KidsPage MEATS PASTA PASTRIES piescobblers POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SpecialHelp Stuffing VEGETABLES

Sweet Tomatoes Tangy Lemon Muffins




Source of Recipe


Sweet Tomatoes Restaurant


Recipe Introduction


After mentioning a few months ago in this column that Sweet Tomatoes, like many chains, does not share their recipes, we were contacted by their corporate offices in California saying they would be willing to share some of their recipes.

So when these requests

arrived, we spoke with an account executive for Sweet Tomatoes, who furnished the recipe for their Tangy Lemon Muffins. The "tang" in these delicious muffins comes not only from fresh lemon zest and juice but also frozen lemonade concentrate, instant lemon pudding mix and lemon extract.

Despite the thick batter that results from the addition of the pudding mix, these muffins bake into light treasures.

These make a wonderful treat for breakfast, lunch, supper or any time in between.




List of Ingredients







Dry Mix Ingredients:

• 3 cups all-purpose flour

• 1 / 2 cup whole-wheat flour

• 1 tablespoon baking powder

• 1 / 2 teaspoon salt


Wet Mix Ingredients:

• 1 / 3 cup plus 2 tablespoons buttermilk*

• 1 / 3 cup frozen lemonade concentrate, thawed

• 1 / 3 cup canola oil

• 1 / 3 cup fresh lemon juice

• 1 teaspoon fine-diced lemon zest

• 2 3 / 4 teaspoons pure lemon extract

• 3 / 4 cup sugar

• 1 / 4 cup water

• 1 large egg

• 1 / 3 cup instant lemon pudding mix

• 2 tablespoons confectioners' sugar, for sprinkling



Recipe



To make dry mix: Preheat the oven to 350 degrees. Spray

18 muffin cups with no-stick cooking spray or line them with paper liners. Set aside.

In a large mixing bowl, whisk together all ingredients until thoroughly combined.

To make wet mix: In another large bowl, combine all ingredients except confectioners' sugar. Beat well to make sure the sugar dissolves.

Combine the wet and dry ingredients; mix just until thoroughly combined. Do not over mix.

Immediately fill the prepared muffin cups about three-quarters full. (The instant pudding mix thickens the batter quickly so fill the cups immediately.) Sprinkle the tops of the muffins with confectioners' sugar.

Bake in the center of the oven 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove immediately to wire racks to cool. Serve slightly warm or at room temperature. Makes 18 muffins.