30-Minute Healthy Chicken Recipes

For a healthy dinner that's easy, too, try one of our healthy chicken recipes. Ready in under 30 minutes and ringing in at under 400 calories per serving, each chicken recipe is easy and good for you. There's no need to cook separate meals for the rest of the family with these healthy recipe ideas for chicken breasts, chicken salad, chicken soup, and family-friendly chicken sandwiches that everyone will enjoy.

View Slideshow

Cake Batter: 6 Ways to Bake

One box of two-layer cake can be used as cupcakes, muffins, a large sheet cake, and more. Learn the six ways to transform this staple.

View Video

NEW Recipes from Our August Magazine

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Our Best Summer Salads

These fresh summer salad recipes are anything but ordinary. Our irresistible combinations of seasonal vegetables and fruits come together with tasty dressings and tangy vinaigrettes for summer salads everyone will love.

View Slideshow

Fast Shrimp Bisque in 25 Minutes!

A satisfying seafood dinner takes just 25 minutes and cooks in one dish. Best yet, you need just 8 ingredients. Bonus: We'll show you how easy it is to peel cooked shrimp.

View Video

Irresistible Ice Cream Treats

Creamy homemade ice cream is simply the best. Summer tastes better when you have an ice cream cone in hand.

View Slideshow
Popular in Food

Fresh Rosemary & Lemon Cupcakes

This dessert receives a double dose of refreshing lemon in both the cake and the lemon glaze topping. This recipe also makes mini and jumbo cupcakes.

4.0 by 35 people
25K views
Rate me!
  • Makes: 6 servings
  • Yields: Makes 6 jumbo cakes, 15 (2-1/2 inch) cupcakes, 36 mini cakes
  • Prep: 30 mins
  • Cool: 5 mins
  • Bake: 22 mins 350°F

Fresh Rosemary & Lemon Cupcakes

Ingredients

Directions

  1. Let butter and eggs stand at room temperature for 30 minutes. Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside. In medium bowl combine cake flour, rosemary, baking powder and salt; set aside.
  2. Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract, and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl.
  3. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture; beat on low after each just until combined. Stir in the lemon peel and lemon juice.
  4. Spoon batter in prepared cups to three-fourths full. Bake 22 to 25 minutes, until a wooden pick inserted in centers comes out clean. (Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in muffin cups on rack 5 minutes. Remove from pan; cool completely.
  5. Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.

Lemon Glaze

Ingredients

Directions

  1. In a small bowl combine powdered sugar and enough of the lemon juice to reach spreading consistency. Stir in lemon peel.

Nutrition Facts (Fresh Rosemary & Lemon Cupcakes)

    Per serving:
  • 213 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 45 mg chol.,
  • 159 mg sodium,
  • 35 g carb.,
  • 0 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...