While Looking through Erin's blog for this month's assignment, I honed in when I saw these muffins. Much like Erin's husband, I LOVE all things lemon. Erin has so many lemon recipes and I really didn't know which one I was going to choose!
I was very surprised when I found a little bag of Meyer lemons at the grocery store! It had about 5 lemons and was only $1.50! I can't wait to make more with these lemons! If you have never had a Meyer lemon, the best description I can give is a cross between a lemon and a clementine. They aren't quite sour but sweet in a way.
Another great thing about this recipe is that it utilizes the mini-muffin pan. Mine doesn't get used enough!
Erin also mentioned in the recipe how she felt the lemon wasn't as prominent as she thought it should be, so I increased the lemon used to 2 instead of 1. I also added zest to the batter adding it to the sugar so it would have a little bit more flavor. I also learned that if you glaze these babies when they are still warm (like the recipe says to!) it gives more flavor as well!!
Mini Meyer Lemon Muffins
recipe adapted from this recipe at A Tale of One Foodie's Culinary Adventures
- 1 3/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large Meyer lemons, juiced and zested
- 2 large eggs
- 1 cup sugar
- 3/4 cup plain or vanilla yogurt
- 1/4 cup canola oil
- 1/4 cup icing sugar
- juice from one meyer lemon
- Preheat oven to 350F.
- Grease mini muffin pan
- .In a mixing bowl, combine flour, baking powder, and salt.
- In a separate bowl, add the sugar, lemon zest and juice. Mix together. Gradually beat in the eggs, yogurt, and oil.
- Fold in flour mixture and mix until batter is smooth.
- Spoon batter into prepared mini muffin tins.
- Bake approximately 15-20 minutes or until mini muffins are done and a toothpick inserted in the center comes out clean.
- Cool the muffins on a wire rack.
- While muffins are cooling, combine icing (confectioner's sugar) and juice from your 3rd lemon.
- Slowly dip each muffin into the icing and let cool.