Ingredients
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2
-
1
-
2
-
1
-
1
-
3
-
2
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Meyer Lemon Muffins, 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 , BecR, Made these yesterday and due to the reviews following the recipe I added one half teaspoon of baking powder and hand peeled the lemon scraped the pith off of before adding to the processor altough they did not rise as most as some muffins the taste was great I do think that perhaps a measurement to the amount of lemon would help as some could be larger than the other, but not a great deal If I am lucky to be able to purchase the meyers again will centainly remake Thanks Don, I followed the recipe as written The flavor of the lemons in the muffins tasted good I just had the problem with that they didn’t rise very much at all and I think it could do away with the lemon on top, because they weren’t really edible slices I had filled them half full as it states but I would think because they didn’t rise they should of been filled to the top Perhaps because all lemons are different sizes it would of been good to know how much in cups the lemons should add up to Maybe I had too much lemon and that is why they didn’t rise But they did have a nice lemon taste Thanks for sharing BecR
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Steps
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1
Done
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Heat the Oven to 400f Combine the Flour, 1 Cup Sugar, the Baking Soda and Salt in a Large Mixing Bowl. Set Aside. |
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2
Done
|
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. |
|
3
Done
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Make a Well in the Center of the Dry Ingredients and Pour in the Lemon Mixture. Stir Just Until All Ingredients Are Moistened. |
|
4
Done
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Spoon the Batter Into Well-Buttered Cups of Muffin Pans, Filling Each Half Full. |
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5
Done
|
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. |
|
6
Done
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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. |
