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Meyer Lemon Berry Muffins

August 14, 2017

 

batter:

¼ c canola oil

½ c sugar

1 large egg

½ tsp vanilla extract

¼ tsp salt

1 ½ tsp baking powder

1 c flour

½ c plain Greek yogurt

1 tsp meyer lemon zest

2 T meyer lemon juice

½ c blueberries

 

crumb topping:

¼ c butter, melted

¾ c flour

1 tsp meyer lemon zest

2 T sugar

2 T light brown sugar

 

glaze:

6 T powdered sugar

1 T lemon juice

 

 

Preheat oven to 350°F. Line a muffin pan with 6 paper liners. 

 

Prepare crumb topping: In a medium bowl, whisk together dry ingredients. In a separate medium bowl, melt butter. Slowly add dry ingredients to melted butter. Use a fork to blend together until only small pieces remain.

 

In a large bowl, combine canola oil and sugar. Add egg and vanilla, mixing until fully combined. Scrape bowl as needed. Add salt, baking powder and flour, mixing until fully incorporated. Add lemon juice and zest to yogurt, then add yogurt mixture to muffin batter, mixing until no streaks remain. Finally, add berries; fold in gently to combine.

 

Use a large cookie scoop to divide batter between prepared baking cups. 

Generously top each portion of batter with prepared crumb topping.

 

Bake for 18-20 minutes. Cool in pan for 5-10 minutes or until easy to handle.

 

Transfer to a wire rack to cool completely. 

 

When muffins are cool, prepare glaze. In a small bowl, whisk together powdered sugar and lemon juice. Use a small spoon to drizzle glaze over cooled muffins. 

 

 

 

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