Meyer Lemon Olive Oil Rosemary Muffins With Candied Pansies Recipes

MEYER LEMON MUFFINS

Meyer Lemon Muffins image

I am a lemon fanatic! These exquisite lemony muffins make for a wonderful picnic or sack lunch treat. Meyer lemons are a cross between a true lemon and a mandarin or sweet orange. Recipe is from the L. A. Times.

Provided by BecR2400

Categories Quick Breads

Time 50m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 10

Ingredients

2 cups flour
1 cup sugar, and
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
3 meyer lemons, divided
2 eggs
1 cup milk
1/2 cup butter, melted
1/2 teaspoon ceylon cinnamon (regular cinnamon is fine)

Steps:

Heat the oven to 400°F Combine the flour, 1 cup sugar, the baking soda and salt in a large mixing bowl. Set aside.
Cut two lemons into 1-inch pieces (include the thin peel, but not the white pith!). Put them in a blender and pulse until the lemon is finely chopped. In a small bowl, lightly beat the eggs. Add the milk, butter and chopped lemon. Stir.
Make a well in the center of the dry ingredients and pour in the lemon mixture. Stir just until all ingredients are moistened.
Spoon the batter into well-buttered cups of muffin pans, filling each half full.
Combine the remaining 2 T. sugar and the cinnamon. Sprinkle about 1/4 t. over each muffin. Cut the remaining lemon into 9 paper-thin slices; cut each slice in half. Top each muffin with half a slice of lemon.
Bake about 20 minutes, until golden brown. Run a small spatula or knife around each of the muffins to loosen, remove from the pan and cool on a wire rack. Serve warm. Makes 18 muffins.

Nutrition Facts : Calories 165, Fat 6.3, SaturatedFat 3.8, Cholesterol 36.1, Sodium 259.4, Carbohydrate 25.1, Fiber 0.8, Sugar 12.9, Protein 2.8

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