Linda’s newest muffin. This is version II. Flavored with cranberries, almonds and Meyer lemons, this muffin is not very sweet. Makes 10 muffins. Use lined muffin tin.
Meyer Lemon Muffins
Servings: 10 Muffins
Ingredients
Wet
- 1 cup Skim Milk
- 1/2 cup olive oil not extra virgin
- 2 each Eggs Large
- 1 cup Sugar
- 1 T Meyer lemon zest or more to taste
Dry
- 2 cups Flour AP
- 1/2 t Salt
- 1 T Baking Powder
Other
- 1 cup Cranberries diced, fresh
- 1/3 cup Almonds sliced, roasted
- 1/4 cup Meyer Lemon Juice
Instructions
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Preheat Oven to 400 deg F, add linings to muffin tin Muffin Method: Combine lemon juice and chopped cranberries and let macerate. Combine wet ingredients and mix well with whisk. After cranberries have macerated, add drained liquid. Combine dry ingredients and mix well When ready to bake, Add wet ingredients to dry and mix with wood spoon, about half way, add cranberries and almonds and finish mixing. You should feel as if you have not finished mixing. Over mixing at this stage forms gluten and makes the texture of the muffin take on a tough edge. DO NOT OVERMIX. Just barely combine. Fill muffin liners to top so they will form nice muffin tops. Bake for 20 minutes, Rotate muffin tin at 12 minute mark, DO NOT OVER BAKE, test in normal way, Tops may barely be brown. Let muffins rest for for ten minutes after removing from oven, move to rack to dry, and let rest for 45 minutes or so before sampling.