Meyer lemons are like the regular lemon’s more awesome cousin. They are a cross between a lemon and an orange, and are less acidic and slightly sweeter. They are also only in season for a few short months in the winter. I’m wondering if they are having a bad season because I haven’t seen too many of them. However, I have bought them from Sam’s Club and Wal-Mart.
2/3 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low fat milk
1 tablespoon fresh Meyer lemon juice
3 tablespoons oil (I used a canola/olive oil blend)
- Preheat oven to 400 degrees. Spray a 12-cup muffin tin with non-stick cooking spray or use paper liners. (Since this was a low fat recipe, I sprayed my liners just to be sure they didn’t stick.)
- Zest your lemons and add zest to medium sized mixing bowl.
- Juice lemons and add one tablespoon lemon juice to one cup low-fat milk in a separate bowl or measuring cup. Set aside. (Save remaining juice for glaze. See note regarding lemons.)
- To the zest in mixing bowl – add flour, sugar, baking powder, baking soda and salt. Whisk together until blended.
- In a separate bowl, whisk together eggs and oil. Add the milk and lemon juice mixture – it should look lumpy (it is a buttermilk replacement. You could use buttermilk instead.) Whisk until blended.
- Add wet ingredients to the dry ingredients and mix until just combined.
NOTE: if the Meyer lemons are very ripe, with a thin soft skin, you can finely chop up the entire lemon (or both if you really like lemons) that you have juiced and zested and add to batter. If the lemons have a thick, firm skin, you may not want to do this as it will cause you to have bitter chunks in your muffins.
- fill muffin cups 3/4th full and bake for 15-20 minutes or until done.
- While muffins are baking, mix together confectioner’s sugar and enough lemon juice to achieve desired consistency of glaze. Add vanilla if using. If you do not have enough lemon juice to thin out the glaze, add milk until desired consistency is achieved.
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