Saturday, March 13, 2010

Day #40: Lemon Cornmeal Muffins

Today's Lemon Cornmeal Muffins turned out suprisingly AMAZING!I was a bit hesitant about mixing lemon with cornmeal, but the result far exceeded my expectations. My hubby thought they were simply DELICIOUS! While baking these my house was filled with a heavenly lemon aroma. These muffins are very versatile; they turned out like a cross between a lemon poundcake and a cornbread. Thus, they would go well with an omelete and yogurt in the morning or as an accompaniment to a nice bowl of soup or a salad in the evening.
I used Dannon Vanilla Yogurt instead of plain because I think plain yogurt is just nasty. The vanilla yogurt I believe was the secret to the awesomeness of the muffin :-).

Tomorrow's Muffin: Carrot & Cilantro

Lemon Cornmeal Muffins


4 lemons
about 3 tbsp low-fat plain yogurt
1 1/4 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
2 cups yellow cornmeal
1/2 cup superfine sugar
2 large eggs
6 tbsp canola oil

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners.

Finely grate the rind from the lemons and squeeze the juice (I used a lemon zester tool). Make up the juice to 1 cup with yogurt and add the lemon rind.

Sift together the flour, baking powder and baking soda in a large bowl. Stir in the cornmeal and sugar.

Lightly beat the eggs in a large bowl, then beat in the oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

1 comment:

  1. YOU are a muffin-a-holic! ;) I'm bookmarking this as my go-to spot for new muffin ideas. Nothing like a spring or summer morning, fresh fruit, and warm muffins!