Hello there! Welcome to my blog- a charming little world full of baked deliciousness, sparkly crafts, and, more often than not, Christmas! I’ve been wanting to try blogging for a while, but, well, life happens. I’ll be posting craft ideas, adventures in food, and little contemplations of nothingness whenever they should grace me with their presence so check back often!
To kick us off… lemon muffins! My mom’s super excited because, for the past ten years, our meyer lemon trees has bore us very few lemons. Apparently, nature decided it liked last summer’s drought, and we’ve picked hundreds of lemons from our tree! We’ve been trying to use them up (our freezer’s already full of juice) and so… voila!
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup evaportated milk
- 2 tbls lemon juice
- 1/3 cup olive or vegetable oil
- 1 1/2 teaspoons lemon zest
- FOR GLAZE: 1/3 cup sugar & 1/4 cup lemon juice
Preheat oven to 400.
2. Combine flour, sugar, baking powder and salt in large bowl.
3. Mix in eggs, evaporated milk, oil, juice, and lemon zest. Stir until just combined. Pour into muffin pan with liners.
4. Bake for 20 minutes. Using a toothpick, poke numerous holes in the muffins, piercing all the way to the bottom. Spoon the hot glaze over the muffins
For the Syrup: heat the sugar and juice together over low heat for 5 minutes, stirring constantly.
See! I told you it’s simple! The tricky part was avoiding a moat around your muffins. Try spooning the syrup on a little at a time so it will be evenly distributed. Enjoy!
Much love and happy baking!