The sugar. Doesn’t it look like snow? These are like little tiny, sugary-bites of yummness.
I was intrigued by these Lemon Mini Muffins with lime-scented sugar, not just because I adore citrus desserts but because the whole lemon, rind and all (except the seeds), is used to make this recipe. I thought that was pretty cool.
So for those of you who hate to waste anything, this recipe is sooooo for you.
I’ll have to admit the lime-scented sugar got to me too, I couldn’t help myself, I had to make them.
You should make them too…
Here’s what you will need: All-purpose flour, baking powder, table salt, baking soda, ground nutmeg, lemon-flavored yogurt, minced fresh lemon, vanilla extract, granulated sugar, unsalted butter, lime zest and an egg.
Whisk 1-1/4 cups all purpose flour, 3/4 teaspoon baking powder, 1/4 teaspoon salt, 1/8 teaspoon baking powder and 1/8 teaspoon ground nutmeg together in a bowl.
Tip: Lots of people tell me their baked goods do not turn out moist. This is most likely caused by either over-mixing the batter or measuring your flour incorrectly. Since baking is a science it is important to correctly measure your ingredients. Even an ounce more of flour in a recipe can severely alter the consistency. When measuring flour, do not scoop it out with your measuring cup, this will surely cause an over use of flour. Instead, spoon flour into a measuring cup and level off the top with a knife. More and more recipes are now listing ingredients in weight portions. I always prefer to weigh my ingredients on a small scale rather than measure them, you get much better results.
Now for the crazy part of this recipe. Cut up 1 to 2 lemons in chunks (with the rind), removing the seeds. Pulse in a food processor until it’s oatmeal-like. Weird, I know.
Combine 1/4 cup lemon-flavored yogurt, 2 Tablespoons minced fresh lemon and 1/2 teaspoon vanilla extract in a cup with a pour spout.
Cream 6 Tablespoons granulated sugar and 4 Tablespoons butter together in a bowl with an electric mixer until the butter turns light in color (about 4-5 minutes). Add the egg and beat well. Alternately blend flour and yogurt mixtures into butter; starting and ending with flour; DO NOT OVERMIX. Blend just until each addition is incorporated; using a stand mixer works best.
Coat a mini muffin pan with nonstick spray. Fill prepared muffin pan three-quarters full (obviously I over-filled mine, but I like big-mini muffins).
Bake in a 350 degree oven for 20 minutes or until a toothpick inserted in a muffin comes out clean.
While the muffins are baking, pulse 1/4 cup sugar with the zest of one lime until the lime is minced.
Brush the warm muffins with 4 Tablespoons melted butter.
Roll each muffin in sugar mixture to coat.
I still think it looks like snow. Where’s my holiday presents?
Don’t you think world would be a better place if you could only see muffins? I do.
Lemon Mini-Muffins with lime scented sugar
Adapted from Cuisine at Home
For the muffins:
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon ground nutmeg
1/4 cup lemon-flavored yogurt
2 Tablespoons minced fresh lemon
1/2 teaspoon vanilla extract
6 Tablespoons granulated sugar
4 Tablespoons (1/2 stick) unsalted butter, room temperature
1 egg
For the topping:
1/4 cup sugar
Chopped zest of 1 lime
4 Tablespoons unsalted butter, melted
Whisk flour, baking powder, salt, baking powder and ground nutmeg together in a bowl.
Now for the crazy part of this recipe. Cut up 1 to 2 lemons in chunks (with the rind), removing the seeds. Pulse in a food processor until it’s oatmeal-like.
Combine lemon-flavored yogurt, minced fresh lemon and vanilla extract in a cup with a pour spout.
Cream granulated sugar and butter together in a bowl with an electric mixer until the butter turns light in color (about 4-5 minutes). Add the egg and beat well. Alternately blend flour and yogurt mixtures into butter; starting and ending with flour; DO NOT OVERMIX. Blend just until each addition is incorporated; using a stand mixer works best.
Coat a mini muffin pan with nonstick spray. Fill prepared muffin pan three-quarters full (obviously I over-filled mine, but I like big-mini muffins).
Bake in a 350 degree oven for 20 minutes or until a toothpick inserted in a muffin comes out clean.
While the muffins are baking, pulse 1/4 cup sugar with the zest of one lime until the lime is minced.
Brush the warm muffins with melted butter. Roll each muffin in sugar mixture to coat.
*Tip: Lots of people tell me their baked goods do not turn out moist. This is most likely caused by either over-mixing the batter or measuring your flour incorrectly. Since baking is a science it is important to correctly measure your ingredients. Even an ounce more of flour in a recipe can severely alter the consistency. When measuring flour, do not scoop it out with your measuring cup, this will surely cause an over use of flour. Instead, spoon flour into a measuring cup and level off the top with a knife. More and more recipes are now listing ingredients in weight portions. I always prefer to weigh my ingredients on a small scale rather than measure them, you get much better results.
Halloween-A-Day-Photo
These are my black cake stands. You can use them for any occasion but they are especially perfect for displaying a tower of Halloween treats. The pumpkin on top was sent to me from Becky over at Twisted Fencepost, along with a gaggle of other Halloween treats. Thanks Becky!
