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.
Love and peace,
Tammi
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.
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| Meyer Lemon Muffins |
Tammi