Recently, we enlisted a birdie to come and take our son's binkies to a better place. For that, it has taken some time for him to forgive us and a week later, he is still asking for it at bedtime. (breaks my heart just a little bit) But, I told him that if he could do it, I would make him cupcakes. He loves lemon. loves it. eats it raw most times, so I decided to make him a basic Lemon Muffin. I also had to redeem myself from a Lemon Cake debacle from the day before, Fathers Day, in which I created the biggest flop of a cake. (Martha Stewart Everyday, in part, to thank for that.) In case you are wondering, her recipe for Simple Lemon cake sounds dandy, using whole lemons in the batter, similar to a shaker pie, but the results were terrible. not sure what happened, and I hope its not just me losing my touch. can I blame her just this once?
For this recipe, I just wanted a basic lemon muffin. no frills, but lemony. I took the sugar and perfumed it with lemon zest, and then I also added some juice. I added some honey yogurt (full fat Greek Gods goodness) and think next time, I would use a lemon yogurt (like Chobani) I finished them with a little lemon and powdered sugar glaze. Instead of butter, I used walnut oil, and I think next time I might try using coconut oil. (my new fave oil to bake with)
1/2 cup yogurt, I used honey Greek Gods
3 Tabl oil, I used walnut
2 Tabl Lemon juice
1 1/2 cup flour
3/4 cup sugar
2 teas baking powder
1/4 teas salt
1 Tabl lemon zest
lemon juice and powdered sugar to glaze.
zest one lemon and add to sugar in a bowl. with hands rub the sugar and zest until moistened.
whisk together zest/sugar, egg and yogurt. add oil and whisk to combine. add lemon juice. stir. add dry ingredients and stir to combine.
bake at 350, 15 to 20 minutes. yields around 8 muffins.