Sunday, January 06, 2013

Lemon Muffins

These days, the number one dinner starch I crave is lemon muffins.  Of almost any kind.  I made these once before, and I'm trying them again tonight (but with honey instead of sugar).  They were kind of biscuity, which I liked, and I left out the blueberries and upped the lemon/zest content (it's the lemon I'm after). 

If you have lemon muffin recipe recommendations, please send them along.  I'm in need.

  • 3 cups flour (mix of white and wheat works as well)
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup sour cream (or greek yogurt)
  • 1 cup yogurt
  • 2 eggs
  • 1/3 cup canola oil
  • zest of 2 Meyer lemons (or regular lemons)
  • 1/4 cup juice from Meyer lemons (or more!)
  • 1 cup fresh or frozen blueberries (can omit if necessary)
Preheat oven to 350.  Grease a muffin pan or line with muffin cups.  In a large bowl combine the sugar, sour cream, yogurt, egg, oil, and lemon juice.  Add the dry ingredients and gently stir till just combined.  Fold in the zest and the blueberries.  Scoop into a standard muffin pan, about 1/4 cup of batter per muffin cup.  Bake at 350 for 25-30 minutes, or until golden brown and a toothpick comes out clean.  Devour warm with a little butter or at room temperature.

Lemon Salad Dressing

Making it today for the second time.  The first time it was really garlicky, lemony delicious.  Here's hoping we can repeat.

1/4 cup extra-virgin olive oil (can use hazelnut or walnut oil)
2 tablespoons freshly-squeezed lemon juice*
1/2 teaspoon Dijon-style mustard
3/4 teaspoon fresh thyme leaves, chopped (I used dried, but reduced the amount)
1 clove garlic, minced (more, if you like, of course)
3/4 teaspoon coarse salt
Pinch coarsely-ground black pepper