I got two large lemons recently and hid them from a lemonade fate. I don't get lemons often because they only grow in a few areas of Jamaica and I don't live in those areas. I finally decided that I'd make some muffins with them.
My lemons were really sweet so these muffins didn't have much of a tang. But I still enjoyed them. This recipe was slightly adapted from Handle the Heat. She has an interesting method. She chills the muffin batter for at least an hour up to overnight and this should lead to a taller muffin. I don't think it worked for me. However, I'll try again soon as I like the idea of mixing a batter hours in advance.
Be sure to scroll down to see what other muffins we have in store for you this Muffin Monday!
Lemon Muffins
Yield: 12 muffins
Ingredients
2 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 egg
1/2 cup oil
2 tablespoons lemon juice
2 tablespoons lemon zest
Directions
Preheat oven to 400 F. Grease or line a muffin pan.
Whisk flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk milk, egg, oil, lemon juice, and lemon zest.
Add the wet ingredients to the dry ingredients and gently combine.
Divide batter among the muffin wells.
Bake 16 minutes or until a toothpick inserted into a toothpick comes out clean.
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
