|Meyer Lemon Almond Muffins|
(Updated 4/29/13 ~ Sorry to say, but the original recipe I linked in this post to is now MIA. In Feb 2012, I found the recipe on FoodBuzz and it is no longer there. I wasn't savvy enough at the time to know I should always go to the blog source for a recipe link, and that I should not rely on a recipe sharing site (like FoodBuzz) for my link. So, I am now unable to locate that recipe. :(
Growing up in California means you are surrounded by citrus trees. They are everywhere ~ in backyards, orchards & nurseries. We had a HUGE lemon tree in our backyard. We used to give away bags & bags & bags of lemons every year. The scent of really ripe lemons always takes me back to my childhood. So, when they had Meyer Lemons on sale at the store a few weeks ago, I bought a couple of bags. Winter skies need some sunny, yellow lemons to help them be less dreary.
I surfed the net & found an unusual recipe that uses the entire lemon as part of the batter. First time I have seen that. You remove the seeds & then add the lemon, peel & all, to the food processor & away you go. *As I mentioned above, the original recipe I found used almond flour for part of the flour, but unfortunalely, that recipe link is no longer available. But, here are some other Meyer Lemon Muffin recipes that sound really good...
Low Fat Meyer Lemon Muffins ~ from the blog My Kitchen Adventures
Meyer Lemon Muffins ~ from the blog Gas-tron-o-my
Meyer Lemon Muffins ~ from the LA Times Food Section
It turned out really good & makes an exceptionally pretty muffin, especially with a bit of sliced lemon on top & sprinkled with powdered sugar. I think I will play around with the recipe a bit & see if I can get it even more lemony. These would be perfect with breakfast, brunch, tea time or for an after school snack. These Meyer Lemon Almond Muffins make even a gray, Winter day feel like a sunny day in Springtime. :)
|Perfect for Tea Time|
|Checking to see if it's done...|
|Mixing it up...|