Smile
Meyer Lemon Muffins
After I read this recipe from the Los Angeles Times, I couldn't believe I had never thought of trying its recipe trick before: pureeing the lemons whole, using them as a fruit base the way one would use bananas in banana bread. I knew it would guarantee a moist muffin packed with real lemony flavor. What I didn't know is how delicious it would be, how it would last for days without turning into a sweetened greasy hockey puck, and how the Ceylon cinnamon would dance with the lemon. I didn't know that the edges of the muffin would turn be browned, crunchy, and caramelly good; nor did I know that the spot under the lemon smile would stay pudding-y.
The recipe needed no futzing or fiddling to make it perfect, so I won't republish it below. Instead, follow the link, follow the directions, and enjoy a perfect muffin.
Comments
Sarah: Some friends surprised me with a baking collection from Penzey's that included both cassia and ceylon cinnomons. There is a marked difference in flavor between the two. I'm thinking of finding a place to buy vanilla beans in bulk. If such a thing is possible, would you want to go in on an order with me?
Karen: Hee hee! They're the size of muffin I grew up with, so I guess my mom always made small muffins! Recipe-wise, I don't find them to be terribly high in fat--there's less than a half tablespoon of butter per muffin, which is less than what some folks I know (er, my husband) spread on a piece of toast. I like their buttery flavor.
Maninas: Enjoy!
Thanks for posting this..I am on it!
Thanks for posting.
Beach Bum: I'm glad you mostly enjoyed the muffins, though I'm disappointed that you found the slice too sour. Perhaps when working with Eureka or Lisbon lemons, it might be a good idea to simmer the slices in sugar syrup before placing them on top.