Muffin Monday: Lemon
Some might say I am obsessed, some might say I am crazy, some might add I have gone wild…I will just call myself smart: when your grocery guy hands you a case of lemons at half price, you just buy it… He does that trick once in a while. I fondly remember 2 cases of pears I worked my way through a couple of years ago when I was a the restaurant. The pear special of the week quickly became a joke between the waiters and me…but I disgress.
Back to yesterday when I brought my Precious (insert Lord of the Ring voice here) cargo home. I had to start somewhere and since we love our relaxing Sunday brunches, I made these little puppies. They turned out super puckery thanks to the couple of changes I made to the original recipe.
I use the base a lot in baking muffins as it allows for number of additions such as fruit zests, dried fruits, nuts, etc… I don’t know why or when I started dipping my muffins in a mixture of butter and sugar when they come out of the oven, but it adds a little dimension to a plain muffin. No matter what is inside your muffin, you can dip nut mufins in a mixture of melted butter, cinnamon, cardamom, pumpkin pie spices, fruit muffins in melted butter and lemon juice. Always sprinkle with granulated sugar and allow to set. One of our favorites is a plain muffin dipped in a combo of spices that make them taste like donuts.
Lemon Muffins, adapted from All Recipes:
1/2 cup plain yogurt
3 tablespoons vegetable oil
1/4 cup lemon juice
1/2 teaspoon lemon extract
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
grated zest of 1 lemon
Preheat the oven to 350 degrees F. Grease a 12 cup muffin tin, or line with paper liners.
In a large bowl, mix together the yogurt, oil, lemon juice, egg, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
Dipping the Tops:
1/4 lemon juice
1/4 cup melted butter
1 cup sugar
Dip each muffin in the lemon juice, butter and sugar. Let set.
A few days ago I was reading Is My Blog Burning when I came across this event held by Elena at Experiments , and even though I am early I think these muffins would be a great way to start the day on Monday.