I’m pretty much in love with Meyer lemons right now, so I thought I would do a little round-up. It’s helping me cope with the winter blues. I’m ready for Spring!
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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Krusteaz provided me with complimentary product to help facilitate this post. No other compensation was received. All opinions are my own.
I don’t know about where you are, but Spring was here. It was awesome! And then it left….but hopefully by the weekend it will be back. (Fingers crossed!) The warmer temperatures and amazing sunshine really put me in the mood for everything citrus! Lemon, lime, orange…you name it, and I’ve probably pinned it in the past couple of weeks. The only problem with having a huge list of things on my “to bake” list is finding the time to actually make them. The kids have had sports, then they got sick with all the pollen and stuff floating around, my little guy’s asthma acted up…the list goes on. SO, enter the quick and easy recipes that I love so much – like this one!
Citrus Blueberry Loaf with Meyer Lemon Glaze
- 1 package Krusteaz Wild Blueberry Muffin Mix (you will need the pouch of mix and the can of blueberries that comes in the box)
- 1/3 cup water*
- 1/3 cup vegetable oil
- 3 eggs
- 2 teaspoons finely grated orange zest (I used the zest of one orange and one Meyer lemon)
- 1 cup confectioners sugar
- approx 1 T. Meyer lemon juice
- Preheat oven to 350 degrees.
- Lightly grease or spray an 8″ loaf pan with cooking spray.
- In a medium bowl, blend together the muffin mix, water, oil, eggs and zest.
- Drain and rinse blueberries and gently fold into batter.
- Pour batter into loaf pan and bake 45 minutes or until toothpick inserted into center comes out clean.
- Cool in pan for about 10 minutes, then place on wire rack.
Egg Free Lemon Curd
3/4 cup lemon juice (I used meyer lemons)
4 tablespoons cornstarch (Update: I now make this with 3 Tablespoons)
1/2 cup granulated sugar
1 teaspoon vanilla extract
lemon zest (from squeezed lemons *optional)
Zest lemons (about 3 large or 5 Meyers – depending on size), then juice.
Baked donuts are a favorite around here (b/c I am a mean mama and deprive my children of the store-bought trans-fat laden versions). When they get there first bite of a freshly baked, warm Krispy Kreme, I will most likely lose the “my mom is so awesome she makes us great donuts” status.
Meyer Lemon Baked Donuts adapted from
2 cups unbleached all-purpose flour
1/2 tsp sea salt
2 tsp baking powder
1/2 cup granulated sugar
1/4 cup sugar substitute (I used )
2 tbsp butter, melted
¾ cup low fat plain yogurt
6 Tbsp meyer lemon juice
1 tsp vanilla extract
Preheat oven to 375 degrees. Spray a doughnut pan with cooking spray.
In a separate bowl, mix the melted butter, eggs, yogurt, lemon juice, and vanilla extract.
Add wet ingredients to the dry and mix to combine.
Fill the donut pan 2/3 full of batter. (I just use a spoon, but some people prefer to pipe it in.)
Bake for 12-15 minutes.
Remove from pan and let cool on wire rack.
Top donuts as desired.
Well, enjoy these bright, sunny donuts during this COLD, dreary day! Yes, I bragged too soon about our awesome weather….I actually saw a few snow flakes yesterday, with more in the forecast today!
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