Lemon-Blueberry-Flan Bundt Cake

Ever had one of those "I've lost it and my mind has left my body" moments?  Okay, well maybe I'm the only one, but Saturday I lost it.  After dealing with what can only be described as way too much stupid the last few months I walked downstairs half-asleep, hadn't even turned on the lights yet and stepped in dog pee(I should also mention this has been a recurring theme as of late).  I'm not quite sure whom I yelled at more Hot Dog Dude or the one who I knew was really responsible - Rusty.  Yes I'm naming names; despite having two children Ted has always been my favorite (there I said it).  For years I always had my suspicions about Rusty, he just has the yeah I did it and what the hell are you going to do about it look about him.  I can't even tell you how many times I've come home from being out to find bathroom trash strewn from the upstairs to the downstairs.

I went to yoga this morning and said, "Namaste" and everything which I think means bye-bye to all the drama you dealt with before you got here, but I'm still feeling a little on edge, so let's go to a happy place and talk about this light, luscious, lemon-blueberry-flan cake.  I have it on good authority that you can serve this cake to someone and it pretty much negates anything that happened previously.  Yep, slate wiped clean.

Lemon-Blueberry Masterpiece (as aptly named by my lovely niece)

Lemon Flan:
3 cups - 2% milk (whole would work fine too)
1 cup - granulated sugar
1 tablespoon - lemon zest
4 tablespoons - lemon juice
8 egg yolks, beaten (reserve 4 of the whites for the cake batter)

Lemon-Blueberry Cake:
1/2 cup - vegetable oil
1/2 cup - unsalted butter, melted
2 1/2 cups - all-purpose flour
1/2 teaspoon - baking powder
1/2 teaspoon - baking soda
1 teaspoon - salt
1 tablespoon - lemon zest
1/4 cup - lemon juice
1 1/2 cups - granulated sugar
1 cup - low-fat buttermilk
4 egg whites, whipped to soft peaks
6 ounces - fresh blueberries

1.  Rub a 12-cup capacity bundt pan with softened butter and spray with non-stick spray for good measure.
2.  Move the oven rack to the lower 2/3-rds and preheat to 350 degrees F.
3.  Put on a couple cups of water on in a tea kettle to boil.
4.  Whip the 4 egg whites in the bowl of a mixer or by hand until soft peaks form.  Set aside.
5.  In another large bowl add vegetable oil, butter, flour, baking powder, baking soda, salt, lemon zest, lemon juice, granulated sugar, buttermilk and mix until combined.  Fold in egg whites and then fold in blueberries until well combined.  Pour cake into the bottom of the bundt pan.
6.  In a small saucepan combine milk, sugar, lemon zest, and lemon juice and heat on medium until hot.
7.  Ladle a little bit of the milk into the egg yolks, whisking and then adding a little more milk, then add the eggs back into the saucepan and heat for one more minute.
8.  Strain the custard with a fine sieve to remove the curdled bits that will have formed from the lemon, and slowly pour the custard over the cake batter already in the pan.
9.  Place the bundt pan in a large roasting pan and pour a couple inches of boiling water in, place carefully in the oven.
10.  Bake 60-70 minutes uncovered, until a toothpick inserted comes out from the cake clean.
11.  Remove cake from roasting pan and let cool on the counter for 45 minutes and then place in the fridge to cool for another 15-20 minutes.
12.  Invert the cake onto a serving platter and keep in the fridge until really cold and ready to serve.

If this cake doesn't get you out of the doghouse, what exactly did you do, and can you share with the whole class please.  I can use a little levity around here.

Enjoy,

Gina

Lemon, Blueberry Shortbread Cookies

I finally got around to downloading some photos off my memory card and I was like, "Dang, I wish I could just go back to that moment in time."  You all were probably leaning towards; I dropped off the face of the planet, suffered a horrendous case of karma retribution from the Halloween episode, or worse yet was abducted by aliens.  I'm not completely ruling out the last option since there was this one episode at Trader Joe's last week where I lengthily explained why I was buying freezing dried fruit to the clerk.  For the record, never dribble on about macaronage to the uninitiated, it makes their head spin in ways I've never seen before.  For the most part, I had to lay low and do the thing I hate most, actually I dislike it so much I really don't want to give it any credence by uttering it's vile name.  So we won't talk about the four-letter word that has been sucking the life out of me these days.

Did I ever tell you guys about the stalker who asked me out on a date via weird random e-mail (Patty) shortly after I started blogging?  Apparently I lack street sense or something, because I thought it was a fabulous idea to run off and meet up with this stalker and be all starry-eyed bloggy geek with them.  We met at a swanky, hip eatery owned by the Tyler Florence in San Francisco, we sipped ice tea, we ogled our food, and of course we snapped photos of it.  After that one date I was hooked, ready to kick Hot Dog Dude to the curb and hook up with my new bff and play out some romanticized version of the Golden Girls (with much younger hotter chicks of course).  Good times I tell you.  Life changing I tell you to know that there are people out there that see no problem whatsoever with debating the merits of a perfect tart crust.

Truth be told, I have been over blogging for some time.  Yet I am far from over the wonderful people who have come into my life and made it that much better.  I adore checking up on them and seeing what treats they are baking, even what their kids and pets are up to.  Not to mention the fabulous adventures they are always on.  I am way over the endless time suck that is social media, the Pinterest whoring, and the endless content spamming.  I have received some of the sweetest e-mails from folks over the years and keep all of you in my thoughts.  I'm at a crossroads here as to whether or not filling this space fits with me anymore.  I will never be over the Christmas cookie exchange that has been going on for the last few years that included myself, Patty, Lisa C., Lisa D., Jean, and Azmina this year.  Long live the cookie exchange.

If you are far from over cookies, perhaps these may tickle your fancy.

Lemon, Blueberry, Almond, White Chocolate Shortbread

Shortbread dough:

1 cup granulated sugar

Zest from 1 lemon (Meyer is best if you can find them)

1 cup unsalted butter, room temperature

3 large egg yolks

1 teaspoon lemon extract

1/2 teaspoon kosher salt

3 cups all-purpose flour

1/3 cup dried blueberries, roughly chopped

1/3 cup whole toasted almonds, chopped

White Chocolate Ganache:

3/4 cup white chocolate, chopped finely (chips will work)

3 tablespoons heavy cream

In the bowl of a food processor combine sugar and lemon zest, pulse a few times until the aroma of the zest is nice and strong.

In the bowl of a mixer, combine butter and sugar mixture and beat until well combined and fluffy.
Add the egg yolks, lemon extract, salt, and flour and mix on low speed until combined.

Remove the dough from the mixer and fold in the blueberries and almonds.  Spread dough out into a 2-inch thick square on a piece of plastic wrap and wrap tightly and store in the fridge until well chilled, about 2 hours.

Preheat oven to 350 degrees F.

Roll the dough out on a lightly floured surface to a thickness of 1/4-inch and cut the dough with square or round cookie cutter, re-roll any scraps.  I’ve found a 2-inch square works really well and less re-rolling will be necessary. Place cut out cookies a 1/2-inch apart onto prepared baking sheets, prepared with silicone mats, parchment, or greased.

Bake for 12-15 minutes.

Cool cookies on a rack. Once completely cooled combine white chocolate and heavy cream in a small saucepan and melt on very low heat. You can either just slowly drizzle the chocolate over the cooled cookies with a small spoon or add it to a piping bag for a more controlled drizzle. 

Makes about 48 cookies if cut into 2-inch squares.

I liked these cookies so much I ended up make a few extra batches and shipping them off to a few friends I felt may be in cookie need.

So for now I shall kick back with cookies in hand and contemplate the future.  Who knows maybe I will come back as a symbol, you know like Prince.  

Happy Valentines Day!!

Gina

Pistachio, Lemon-Meringue Cupcakes for my Dad and Brother-in-law

Happy St. Patrick's Day!  While I may not be Irish, I never pass up a reason to celebrate.  I haven't gotten a corned beef on the stove yet, I'm sure it will be happening soon.  As the years have gone by and I have seen so many plans change, lives cut short; I realize there really is no time like the present.

I had other plans for Saturday, but I tossed them aside and buried myself in cupcake making to share with my Dad and Brother-in-law.

Pistachio Cake 

110 grams roasted, salted pistachios (I started with 8 ounces shelled) (reserve leftovers to sprinkle on top of the finished cupcakes) 

7 ounces (200 grams or 14 tablespoons) unsalted butter, room temperature, cubed 

1 tablespoon Meyer lemon juice (or variety of your choice) 

Zest from one Meyer lemon 

1 teaspoon vanilla extract 

3/4 cup granulated sugar 

3/4 cup all-purpose flour 

1 1/2 teaspoons baking powder 

3/4 teaspoon salt 

5 large eggs, at room temperature 

Preheat oven to 350 degrees F. 

In the bowl of a food processor, grind the pistachios until finely ground.

Add the butter, lemon juice, lemon zest, and vanilla extract and pulse until combined.

Add the sugar, flour, baking powder, and salt and pulse a few times.  Add the eggs and pulse until combined. Scrape the sides of the bowl and pulse more if necessary.

Divide batter evenly between 12 muffin cups lined with liners, making each one about 3/4 of the way full.

Bake for 14-16 minutes. Until a toothpick inserted comes out clean.

Let cool completely on a rack. 

Meyer Lemon Curd 

2 large eggs 

2 large egg yolks 

2/3 cup granulated sugar 

1/2 cup freshly squeezed Meyer lemon juice 

2 tablespoons cold unsalted butter, cut into 1/2 inch pieces 

Fill a small pot with a couple inches of water and place a heat-proof bowl on top of that and bring the water to a boil. You don't want the bowl touching the water.

Place the eggs, egg yolks, and sugar into the top of the double boiler and whisk until blended. Add the lemon juice and mix well. Reduce the heat until the water is at a gentle boil. Whisk the mixture constantly for seven minutes or until the mixture is thick. Don't let the curd boil.

Immediately strain the curd through a fine sieve set over a medium bowl. Use a spatula to push the curd through and discard any bits. Add the cold butter to the curd and whisk until melted. Press a piece of plastic wrap directly on the surface of the curd. Store in the fridge until needed.

This makes about 1 cup of curd, so you will have plenty to use in another recipe if you'd like.

Lemon Meringue Buttercream 

1 cup sugar 

4 large egg whites 

1 1/2 cups unsalted butter (3 sticks), room temperature, cut in pieces 

1/2 cup powdered sugar 

Zest of 1 Meyer lemon
1 teaspoon Meyer lemon juice 

Heat sugar and egg whites in a heat-proof bowl over simmering water until 140 degrees F, whisking constantly.

Pour whites into a mixer bowl and beat on medium speed a few minutes until getting fluffy, then turn mixer up to full speed and whisk until the mixture is cool to the touch of the bowl and resembles marshmallow fluff.

Add butter a little bit at a time while the mixer is running on low speed. Add until all the butter is incorporated. Add the lemon zest, juice, and powdered sugar and mix until the mixture is light and fluffy. 

I combined the Swiss and American buttercream methods to make this icing a little more workable.

*If your icing is too soft, place the bowl in the fridge for 15 minutes and then whisk more. 

*If your icing is too firm (resembling cottage cheese) the bowl can be heated from underneath slightly with a torch or you can place the bowl over warm water for a few minutes. The butter was too cold and once it warms the icing will get nice and fluffy.

To finish the cupcakes, remove a small amount of the center of the cupcake with a small spoon (I used the small side of a melon baller and that worked great also).  Fill the indent with a spoonful of the lemon curd.  Place the buttercream in a piping bag fitted with a tip if you wish and pipe on top of the cupcakes.  Sprinkle the cupcakes with chopped pistachios.  Serve at room temperature.  

Even if you are a big kid you are never too old for a birthday bowling party.  Or cupcakes!  Actually instead of making leprechaun traps, maybe that energy would have been better spent inventing a better cupcake trap.  Just a thought...

Happy St. Patrick's Day!

Gina

"Tweaking" the Twinkie Recipe

I was so excited when I spied a Twinkie pan at my local craft store the other day; I came home and couldn't concentrate on work because I had Twinkies on the brain.  I have to admit to being behind the curve on some trends.  When I saw the news that Hostess wasn't going to be making the Twinkie anymore, my first thought was, "They still make Twinkies?"  Not that I didn't consume my fair share of Twinkies over the years, it's just that it was years ago.

Twinkies and the memory of my best friend are completely intertwined.  I had a funny story in mind,  but I've had a lump in my throat I can't shake.  I put a picture up of what I was working on for you guys the other day and when I went to respond to some comments I was stopped in my tracks by some very sad news that we had lost a blogging friend Elle from Elle's New England Kitchen.  Elle had friended me through Facebook early on and I enjoyed her spirited sense of humor and her beautiful beaded jewelry she was always working on.  She had these corgis that she loved sharing pictures of which always made me smile.

I have had my unfair share of experience with these types of things the last few years, and I really feel for her family and the grief they are going to go through.  I just want them to know Elle will be missed.

I had a hard time finding the right recipe to make Twinkies, I found quite a few that used shortening, cake mix or marshmallow cream in them.  If you are going to make something and call it homemade I think it deserves better ingredients than that or I would just buy them made, or at least that is my pet peeve.  So I set about on a "Tweak the Twinkie" mission.

Cake:
1 cup cake flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs, separated
1/2 cup granulated sugar
1 teaspoon vanilla extract
5 tablespoons coconut oil, melted

Cream filling:
1/2 cup heavy whipping cream
2 tablespoon granulated sugar

Preheat the oven to 350 degrees F.

Spray the pan with no-stick spray.  I bought the Twinkie shaped pan at my local craft store it is a Wilton brand, but I'm sure if you looked online there are more options.

Sift together cake flour, baking powder, and salt.  Set aside.

In the bowl of a mixer add the three egg whites and whip on high speed until stiff peaks are starting to form. Transfer the whites to another bowl and put the bowl back on the mixer.

Add the egg yolks and sugar and beat until the egg yolks get paler and lemony in color.  Add the vanilla extract and coconut oil and mix until combined.  Add the sifted dry ingredients and mix until it comes together on low speed.  Add one third of the egg whites and mix until combined.  Take the bowl off the stand and fold in another 1/3 of the whites until combined, then fold in the remaining egg whites.

My daughter insisted I keep half of them vanilla, but I needed a little more zing from my Twinkies so I poured half of the batter in another bowl and mixed in the following ingredients.

Lemon- Strawberry version:
Zest from 1 lemon (I used a Meyer lemon, but regular will work just fine)
1 tablespoon lemon juice
2 tablespoons dried strawberries, minced

Pour the batter into each hole about 1/2 full.  You should get six vanilla and six lemon-strawberry Twinkies. If you want, you can increase the amount of lemon juice a little and up the strawberries and do all twelve that way.

Bake for 7-9 minutes, until they are just set.  You don't want to over bake them or the will dry out fast.  Let cool on a rack.

In the bowl of a mixer whip the heavy cream and sugar on high speed until stiff. (If you want lemon cream, just add a little zest and juice.)  Place the whipped cream in a piping bag with a tip and fill them from the bottom.  These are a little denser than spongy more like a Madeline, but I think I preferred this version, even though I certainly enjoyed trying the other versions I experimented with.

Note: I used a Wilton 230 tip to fill them, because it's longer and can be inserted from the side as well as bottom. Also on my bag when I use tips that I may want to change out I use a coupler, they are available where the tips are sold.  It makes things so much less messy.

Because these are filled with whipped cream you should store them in the fridge.

Peace and Twinkies,

Gina

Lemon, Blueberry Thumbprint Cookies

In a sad but true twist of my week, it is yet Thursday again.  The fact that it is Thursday means I have to face up to the fact that tonight I have night school and I have yet again failed to do my homework.  (Wait a second...does that make me a teacher's worst nightmare?)  I do have plenty of great excuses though.  No seriously.  It's tax season and I have been doing tons of research trying to find some answers for a complicated return.

I was really ready to go into hiding to avoid having to deal with it at all, when in a final fit of desperation I decided to give the IRS a call.  After several transfers I finally ended up with a "complicated" (boy did they name that department aptly) operator.  In less than a minute John had solved the most complicated tax situation I have yet to encounter.  After an initial gush of thanks, I started to feel a slight trickle of a tear starting to stream down my face.  Then I decided it would probably be much too awkward for the both of us if I started to cry on the phone.

Instead I hopped and skipped into the kitchen to make some cookies.  I'm hoping to offer them to my night school teacher as a bribe peace offering for being her worst student ever.

Lemon, Blueberry Thumbprint Cookies
Cookie Dough:
12 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1 egg
1 3/4 cups all-purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
Zest of one lemon
1 tablespoon lemon juice

Lemon Sugar:
1/3 cup granulated sugar
Zest of one lemon

Also need:
1/3 cup blueberry jam

Preheat oven to 350 degrees F.

Combine butter, sugar, egg, flour, salt, baking soda, lemon zest, and lemon juice in a bowl and mix until combined.

Combine sugar and lemon zest in a food processor and pulse a couple of times until well combined.  Pour into a small bowl.

Shape the cookie dough into balls about 1 1/2-inch around and roll the balls into the lemon-sugar.  Place the balls a couple inches apart onto cookie sheets lined with silpats or parchment paper.

Press a dent in the middle of each ball with your thumb and fill with 1/4 teaspoon or so of blueberry jam.

Bake for 8-10 minutes.

Makes 24 cookies.

The blueberry jam bleeds a bit on the dough, perhaps not making for the prettiest of cookies.  These ugly ducklings were a serious flavor explosion though more than making up for any lacking in the looks department.

I know what you guys are thinking, "this lady eats nothing but desserts".  While on occasion that's true, but I do try and eat healthy occasionally.  Today for lunch I had a super tasty veggie wrap.  On a pretty tasty tortilla I might add.  I'd totally drop the name of them for you if I had been gifted these. For some reason, I just don't get sent the free stuff.  Hmm, pretty sure it has nothing to do with my About Me page.

Enjoy,

Gina

Blueberry, Lemon, Cream Cheese Muffins - Bringing the sunshine back

I was poised in front of the kitchen window this morning drinking in the sunlight spilling in. I've been a bit blue this week.  It's been cold, dark, and rainy as of late, not really a combination I enjoy one bit. Maybe it's all the work I did over the holidays catching up to me or finally having a few quite moments of reflection.

I'll heard good news and it brings my smile back quickly.  Then I hear bad news and it rips off the band-aid to a wound that hasn't quite yet healed.  I try not to let it all keep me down, but sometimes I just need to stop for a moment and really let it all soak in.

I let this week be a blue week, but next week I'm bringing back the sunshine.  I'm looking ahead and switching course.  It's a new year and it's time for new memories, hopefully more new friends and who knows what else is possible.    

I for one have so many things already on my want-to-do list.  Furniture yet to find and redesign, recipes already sketched out in my mind, parties I want to throw, crafts to glitter and bedazzle, places I want to visit. (Seriously, you have no idea how bad I need a vacation?  In fact so much so I've solicited a Heavy Metal band to be their roadie just so I can get a free European vacation.) (You thinking I'm kidding here, huh?)  I find looking ahead is my way out of where I'm stuck at.

I decided to change up this coffee cake recipe from Sunset just for kicks!

Blueberry layer:
12 ounces frozen blueberries
3 tablespoons sugar
1 tablespoon water
2 teaspoons cornstarch
2 teaspoons water

Batter:
2 cups all-purpose flour
3/4 cup sugar
1/2 cup cold unsalted butter, cut up into 1/2" sized pieces
Zest from one lemon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 ounces plain non-fat Greek yogurt
1 teaspoon vanilla extract
2 teaspoons lemon juice
2 large eggs

Cream cheese mixture:
5 ounces cream cheese, room temperature
1/4 cup sugar
1 teaspoon lemon juice

Also needed:
1/3 cup coarsely chopped roasted, salted almonds

Preheat oven to 350 degrees F.

1) In a sauce pan over medium heat bring blueberries, sugar, and water to a boil.  Lower heat and simmer for about 3 minutes.  In a small bowl blend cornstarch and water.  Add cornstarch mixture to pan, stir until thickened.  Let cool.

2)  In a food processor add flour, sugar, butter, and lemon zest.  Pulse until it resembles coarse crumbs.  Reserve 1/2 cup; pour remaining into a large bowl.  Stir in baking powder, baking soda, and salt.  Stir to combine.  If you don't have a food processor, a pastry blender works great.

3)  Add yogurt, vanilla, lemon juice, and eggs; stir into flour mixture until incorporated.

4)  Use a muffin pan with 12 cups, line the cups with paper or aluminum liners and fill the 12 cups with the batter mixture evenly divided.  Make a slight indent in the center with a spoon.

5)  In a food processor (or bowl) mix together cream cheese, sugar, and lemon juice until smooth.  Divide this mixture evenly over the batter.

6)  Divide the blueberry mixture over the cream cheese layer.

7)  Sprinkle the reserved crumb mixture over the top of the blueberry layer.

8)  Divide the nuts evenly over the 12 muffins.

Bake for 20-25 minutes.

Do you have any big plans for the year ahead?

Gina

{Meyer} Lemon Bars a winter birthday treat

2012 seems to have come and went.  I don't do the whole resolution thing on New Years.  I really don't think about New Years as a holiday; to me it's always been my brother Michael's birthday.  I've heard friends lament that they are robbed of their birthdays when their big day collides with the holidays.  I wanted to be sure Michael's birthday didn't get lost in the holiday shuffle this year, so I asked him what his birthday dessert request was and then quickly went about whipping it up.

He requested lemon bars and luckily for him I replaced my beloved dwarf Meyer lemon tree that I had to leave behind back in March when we moved.  I planted this tree in April and was surprised by the nice little crop of lemons I got.

Meyer Lemon Bars

Crust:
1 cup unsalted butter, room temperature, cut into 1/2" pieces
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
Zest from one Meyer lemon

Filling:
4 large eggs
2 cups granulated sugar
1/2 cup all-purpose flour
1/2 cup freshly squeezed Meyer lemon juice
Zest from one Meyer lemon
2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees F.

Add butter, sugar, flour, salt, and lemon zest to the bowl of a food processor and pulse until still slightly crumbly but starting to come together.  You can also use a pastry cutter to do the same thing.

Spray a 9" x 13" pan with no-stick spray (for even easier removal of the bars cut a piece of parchment paper to fit on the bottom of the pan).  Spread the crust mixture over the bottom of the pan and press it down with your fingers.

Bake the crust for 15 minutes.

In a large bowl whisk together eggs, sugar, flour, lemon juice, zest, baking powder, and salt and pour over hot crust.  Bake for 25-30 more minutes or until the filling is set and no longer wobbly.

When completely cooled dust top with powdered sugar and cut into squares.

Meyer lemons are sweeter and milder than regular lemons.  I think they make the bars a touch sweeter and less tart, but feel free to substitute regular lemons if you can't find the Meyer ones in your area.

I know I can't get enough of these when they are in season here.  Matter of fact if you can't find them; maybe you should head over my way.  Besides you'd be just in time to enjoy the pig we will be grubbing on this Sunday.

My apologies for not returning comments and e-mails promptly the last few weeks.  Besides all the craziness of Christmas and another one right around the corner, I had to spend my precious free minutes fawning over my newest nephew my brother Michael and his wife gave me.

Don't be alarmed if you hear a loud crash and some crazy snoring.  It will just be me crashed out on the couch taking a long overdue winter nap.

Happy New Years!!!

Gina

Meyer Lemon & Blackberry Surprise Muffins

I love Meyer lemons, I can't get enough of them.  I've been fully engulfed by S.A.D. this week, and isn't that the perfect acronym for it.  I'm pretty sure Californians are fueled by the sun and when we go days on end without it; things just get a little rough.  Nonetheless, I'm still thankful we aren't knee deep in snow. Or I'd probably be like a bear, curled up in a ball hibernating somewhere.

I really wanted to put a little sunshine back in my life.  What's more perfect than Meyer lemons for the job.  Meyer lemons have a stronger perfume and sweeter taste, let's just hail them the Queen of lemons and a regular lemon - would just be a Princess or something.  You are going to have to trust me on this one, because you know full well by now I'm not about to explain the scientific breakdown of them; you would be on the wrong blog for sure.

When I was little my mom always made surprise muffins for us, they were a simple muffin with jelly in the middle.  I was hoping by recreating these in my favorite flavor, maybe it would bring a little sunshine back into to my life.  I love leaving a bowl of these on the counter, waltzing by and smelling them as if they were perfume.

Meyer Lemon Muffins

2 cups all-purpose flour

2/3 cups granulated sugar

1 tbsp. baking powder

1/4 tsp. salt

1/2 cup vegetable oil or butter, melted

Zest and juice from 2 Meyer lemons

2 large eggs

1 cup milk

Blackberry jam

12 blackberries (optional, but extra yummy)

In a large mixing bowl combine flour, sugar, baking powder, and salt.  Stir to combine.  In another bowl add oil, lemon zest, lemon juice, eggs, and milk, stir together and add to dry ingredients. Mix well.

Line a 12-cup muffin pan with paper liners.  Fill half way with lemon batter and then add a teaspoon full of blackberry jam and a whole blackberry.

Then cover with rest of lemon batter, until cupcakes are full.

Bake in 400 degree F oven for 20 minutes.  Let cool a bit.

Lemon Glaze

1 cup powdered sugar

2-3 tsp. Meyer lemon juice

Zest from 1 Meyer lemon

Mix sugar, zest and juice until combined, if not spoon-able add a little water.  Spoon over top of muffins.

These muffins aren't for those who want a hint of lemon flavor; they are for those of us who want to be smacked in the face with it.  Just a warning though, you may be tempted to eat the paper wrappers in order to get all the goodness off it!

See the yummy surprise in there that will be waiting for you if you make these tangy muffins.

Hope they brought you at least a little smile and sunshine!

Serves 24.

Enjoy,

Gina