Let me help! I want to mix too!
Well, at least I get to try them!
Not much to say - they were delicious and didn't last long around our house!
Meyer Lemon Muffins (makes 18)
adapted from LA Times
2 c. flour
1 c. sugar
1 tsp. baking soda
1 tsp. salt
2 Meyer lemons
2 eggs
1 cup milk
1/2 cup butter, melted
Heat oven to 375 degrees. Combine flour, sugar, baking soda and salt in a mixing bowl and set aside. Cut the lemons into 1 inch pieces removing the seeds as you go. Put them in a chopper, blender, or food processor and pulse until the lemon is finely chopped.
In a small bowl, lightly beat the eggs. Add the milk, butter, and lemon. Stir.
Make a well in the center of the dry ingredients and add the lemon mixture. Stir until all the ingredients are just moistened. Spoon the batter into a lined muffin tin, filling about half way full.
Bake for 20 minutes or until golden brown. Cool on a wire rack and serve warm.
*Half of the recipe makes 24 mini muffins. Reduce baking time to 12 minutes.
I may have to try this. I've never heard of just blending up the entire lemon. I'm intrigued! Mom brought me some Meyer lemons when she was out a couple of weeks ago--so much the smell of home for me since our neighbors in TC have always been generous with them. I made Lemon Ice Cream the other day (check my Pinterest dessert page). It was good, although fairly mild. I'd maybe bump up the amount of lemon juice next time. I used skim milk and half and half as opposed to whole milk & cream, and I think I wouldn't have liked the full fat version. The recipe just calls for regular lemons, though, which may be why mine tasted as mild as it did--Meyers just have that extra sweetness.
ReplyDeleteI know - I hadn't used this technique before either. In a batch of lemon raspberry muffins I put lemon peel and sugar in the food processor together but this worked great. It was really liquidy with some peel as if you had zested it. Let me know what you think!
ReplyDeleteGreat photo up top.
ReplyDelete