Sunday, January 22, 2012

Meyer Lemon Muffins

My husband is always looking for something easy to pack in his lunch box or to have with his coffee in the morning. Each weekend I bake muffins for this reason. I usually keep about 6 of them in a container and freeze the rest of the batch. This morning I had some leftover Meyer lemons (the best!!) and found a recipe to use them in - Meyer lemon muffins. I adapted my recipe from  http://www.latimes.com/features/food/la-fo-lemon-muffins-s,0,5640971.story

Ingredients:
2 cups flour (I use King Arthur unbleached, all purpose flour)
1 cup plus 2 T sugar (I use organic cane sugar)
1 tsp baking soda
1 tsp salt (I use sea salt)
3 Meyer lemons
2 eggs
1 cup milk (I used organic 1%)
1/2 cup butter, melted
1/2 tsp Ceylon cinnamon or 1/8 tsp ground cinnamon

Preheat oven to 350 degrees. Combine flour, 1 cup sugar, baking soda, and salt in a large mixing bowl. Set aside. Cut 3 lemons into 1 inch pieces (I removed the seeds first and cut the ends off). Put them in a food processor (or blender) and pulse until the lemon is finely chopped. Add eggs, milk, and butter and pulse only a couple times. Make a well in the center of the dry ingredients and pour in the lemon mixture. Stir with a wooden spoon or spatula just until all ingredients are moistened. 

I buttered my muffin pans and used a cookie scoop to fill each muffin cup about 3/4 full. Combine remaining 2 T sugar and the cinnamon and sprinkle over the top of each muffin.

Bake 17 - 20 minutes until golden brown. Run a small spatula or knife around each of the muffins to loosen, remove from pan and cool on a wire rack. Made 16 yummy muffins.


Meyer Lemon Muffins
Love and peace,
Tammi

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