BF&F – Best Friends and Foodies

Baking Tuesday – Meyer Lemon Muffins

I was struggling with what to bake this week.  Nobody in the house was in the mood for anything in particular.  Hubby and I are getting ready to head to Aruba (in less than 2 weeks!!) so the thought of extra calories going to the bathing suit booty just doesn’t sound appealing.  But, there is a blog to update!  🙂  I searched through recipes that would be easy and didn’t require me to go shopping for anything.  I found this recipe. 

These are certainly muffins, as in you want to eat them for breakfast or in the afternoon with a nice cup of tea.  They were moist and pretty yummy.  Naturally, I modified the recipe, so the below recipe is with my modifications…if you want to see the original, click on the link.

 

 

Meyer Lemon Muffins

Adapted from Laura / Tutti Dolci

  • 1-½ cup Flour
  • ½ cups Sugar
  • 2-½ teaspoons Baking Powder
  • ¼ teaspoons Salt
  • ¾ cups Lemon Greek Yogurt
  • ⅓ cups Water
  • ¼ cups Olive Oil
  • 2 Tablespoons Meyer Lemon Zest
  • 2 Tablespoons Fresh Meyer Lemon Juice
  • 1 whole Large Egg, Lightly Beaten
  • 12 teaspoons lemon curd – I used Dickinson’s

Let’s Make It!

 Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Whisk together flour, sugar, baking powder, and salt in a large bowl. Make a well in the center of the mixture.

Combine yogurt, water, olive oil, lemon zest, lemon juice, and egg in a medium bowl; add to flour mixture and stir just until combined. Fill each baking cup 3/4 full of batter, then top muffins with a teaspoon of lemon curd.

Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely.

Store muffins in an airtight container at room temperature up to 2 days.

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