I wish I could call this one my own. I have adapted this recipe from Bryan Chan’s of the Los Angeles Times. I was looking for an easy fix to using up a bag full of organic Meyer Lemons that I purchased for a great price. I have made these muffins twice in two weeks. They are baking chemistry at its best. Using the acid from both the fragrant citrus and the milk combined with baking soda as the leavening agent, makes these muffins moist and light. Cut a paper thin Meyer lemon slice to place on top with the cinnamon sugar…you get the added bonus of a crunchy tangy taste sensation. Once baked these muffins just pop out of their tins…easy clean up.
The recipe calls for Ceylon cinnamon but I used ground Saigon cinnamon. You can pick it up at Costco in the spice section. Saigon cinnamon is praised for its high concentration of cinnamon oil. It has a slight citrus note that works really well with the Meyer Lemon. I also used organic all purpose flour, organic cane juice granulated sugar.
I really encourage you to try these. If you cannot find Meyer lemons, then use a thin skinned orange and thin skinned regular lemon. If there is too much pith, they may taste a bit bitter.
Meyer Lemon Muffins
Crispy and moist tangy taste sensation!
Makes 12 muffins
2 cups organic all purpose flour 1 cup organic cane syrup sugar 1 teaspoon baking soda 1 teaspoon coarse kosher salt 3 Meyer lemons, divided 2 eggs 1 cup skim milk 1/2 cup butter, melted
1/2 teaspoon Saigon cinnamon 2 tablespoons organic cane syrup sugar
Heat the oven to 400 degrees. Combine the flour, 1 cup sugar, the baking soda and salt in a large mixing bowl. Set aside.
Cut two lemons into 1-inch pieces. Put them in a blender and pulse until the lemon is finely chopped. In a small bowl, lightly beat the eggs. Add the skim milk, butter and chopped lemon. Stir.
Make a well in the center of the dry ingredients and pour in the lemon mixture. Stir just until all ingredients are moistened.
Spoon the batter into well-buttered cups of muffin pans, filling each half full.
Combine the remaining 2 tablespoons sugar and the cinnamon. Sprinkle about one-fourth teaspoon over each muffin.
Cut the remaining lemon into 9 paper-thin slices; cut each slice in half. Top each muffin with half a slice of lemon.
Bake about 20 minutes, until golden brown.
Run a small spatula or knife around each of the muffins to loosen, remove from the pan and cool on a wire rack. Serve warm.