The recipe is unique in that you take an entire lemon, remove the seeds, and then throw the whole thing in the food processor and grind it into oblivion. The pulp, juice, pith, and peel – the whole lemon goes into this muffin! Yogurt keeps the lemony muffin very moist.
I made half a recipe and still got 12 muffins. I also attempted to make them a tad healthier:
- Substituting half of the flour for whole wheat flour
- Using 0% Fage instead of whole-milk yogurt
- Dumped half a container of fresh blueberries into the batter (after tossing them with 1 Tbsp flour)
Moist. Lemony. Blueberry-y. And definitely a keeper!
It’s my turn to host next week and we’re going big. Sugary. Peachy. Peach Queen Cake with Dulce de Leche frosting. And I’ve already gotten a head start by making plenty of dulce de leche