LEMON-THYME MINI LOAVES: Use 3 greased 5-3/4x3x2-in. loaf pans. Bake at 350° until a toothpick comes out clean, 25-30 minutes.
LEMON-THYME MUFFINS: Make batter as directed; fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 400° until a toothpick comes out clean, 16-20 minutes.
Yield:1 dozen muffins.
LEMON-THYME MINIATURE MUFFINS: Make batter as directed; fill greased or paper-lined muffin cups two-thirds full. Bake at 400° until a toothpick comes out clean, 10-12 minutes.
Yield: 4 dozen miniature muffins.
LEMON-THYME ICING: In a small bowl, combine 1/2 cup confectioners' sugar, 1/2 teaspoon minced fresh thyme and 3 to 4 teaspoons lemon juice, as needed to reach a drizzling consistency.
Yield: 2 tablespoons.
LEMONY CREAM CHEESE: In a small bowl, beat 8 ounces softened cream cheese until fluffy. Add 1/3 cup confectioners’ sugar, 4 teaspoons lemon juice and 1 teaspoon grated lemon zest; beat until smooth.
Yield: 1 cup.
Nutrition Facts
1 piece: 212 calories, 10g fat (6g saturated fat), 45mg cholesterol, 176mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein.