Your eyes do not deceive you, those lemons are in fact orange in color. These are of course no ordinary lemons. They are Meyer lemons, a cross between a lemon and a mandarin orange. Although shaped like lemons, they are far less acidic, and almost sweet in taste.
I first heard of them one year ago, when Meyer lemon curd recipes had spread like wild fire across foodgawker. My curiosity was piqued, and I'm proud to say that it has now been satisfied.
This my friends is a Meyer Lemon Muffin. A moist and delicately sweet muffin with the aroma and flavor of the lemon-orange love child. Amazing. Recipe after the jump.
Meyer Lemon Muffins
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tbsp butter, softened
1 cup turbinado sugar
1 cup milk (I used 2%)
2 large eggs
1/2 tsp vanilla extract
juice and zest of 2 Meyer lemons
1. Preheat the oven to 350F and line a muffin tin with paper cups.
2. In a large bowl mix together butter and sugar until well combined. Next add the milk and eggs; stir until thoroughly mixed. Add the vanilla extract.
3. In a separate bowl mix together the dry ingredients (flour, soda, baking powder, and salt) until thoroughly combined. Add the dry ingredients to the milk mixture stirring gently and as little as possible until thoroughly combined.
4. Stir in the juice and zest, and divide batter evenly among the cups. Bake for about 20 minutes, until a butter knife can be inserted and come up clean.
Enjoy with a cup of your favorite tea or coffee.