Every once in a great while J will mention something he wants to do when we retire. Yes, I just turned 30 and J is a few years older than me. We have to dream about something when we are up all night in snow storms caring for our cattle or wishing for sunshine so we can get the last group of calves branded and cattle moved to grass.
One item on my dream list is a lemon tree. I think a lemon tree would be very fun, especially since one small lemon at the local grocery store costs 99 cents. Seriously! I love the aroma and taste of fresh lemon zest and juice!
These muffins are just that … fresh and lemony!
1 cup all-purpose flour (I use white whole wheat flour from King Arthur Flour)
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup honey (There is a guy from North Dakota that puts bees on our land.)
1/4 cup lemon juice
1/4 cup butter, melted (I use apple sauce.)
1/2 teaspoon grated lemon peel
In a large bowl, combine the flours, baking powder, baking soda and salt.
In another bowl, combine the egg, honey, lemon juice, butter and lemon peel.
Stir into dry ingredients just until moistened.
Coat muffin cups with cooking spray or use paper liners; fill one-half full with batter.
Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
This is the new recipe I mentioned in Sunday’s post. I found these Honey Lemon Muffins on the Taste of Home website. These muffins smell heavenly, if you are into lemon. They are a denser muffin that taste of lemon and a delicate balance of honey.
Are you a lemon, lemon zest or fresh lemon juice fan? If so, what is your favorite way to use fresh lemons?