Feb 19, 2013

fresh lemon olive oil muffins

It's about time for spring now.  Don't you agree?  Every year there comes a time (around mid-February) when the lake effect snow warnings, numbingly cold wind, and the salty footprints in the entryway start to get old.

The juxtaposition of the mild Ohio winter last year (and the rather warm Georgia winters before) with the cold and snow this year has made this winter just a little more painful than usual.

Since Fresh Fork provided us with amazing local, in-season fruits and veggies last summer, we were a little spoiled.  All of the super-fresh stuff just tasted and smelled so much better than the out-of-season grocery store stuff.  I really am beginning to miss the light smell of fresh tomatoes filling my kitchen and the explosion of sweetness when biting into summer peaches.

As we wait for the earth to provide us with veggie goodness once again, we eat canned tomatoes, frozen broccoli, canned corn, and last years' potatoes.

But, there is one fresh produce item we've been buying a lot lately...lemons.  They're the perfect late-winter/early-spring food.  They're a winter citrus fruit, but they also are so reminiscent of the long, warm summer days that seem so long ago (or so far ahead).

As much as I loved warm weather before, having lived in the South for a few years, I have a new appreciation for the seasons.  Bitter cold winter days are simply a promise of warm fresh air and the fruits of summer.  In the meantime, there are lemons.  They bake beautifully with olive oil (fruit-infused olive oil would be even better!) and make a light, fluffy muffin filled with fresh fruit goodness, even in the middle of winter.

Fresh Lemon Olive Oil Muffins
Recipe adapted from taste of home
Makes 12 muffins

  • 1 tbsp vinegar
  • 1 c minus 1 tbsp milk (I used skim)
  • 1 c all-purpose flour
  • 3/4 c whole wheat flour
  • 3/4 c sugar, plus more for sprinkling
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1/4 c olive oil (I used extra light)
  • zest of 2 lemons
  • 1 tbsp fresh-squeezed lemon juice
Preheat the oven to 400 degrees and grease a 12 cup muffin tin.  Mix the vinegar and milk in a small bowl (or measuring cup) and set it aside to rest.  In a medium bowl, mix the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt.   Add the milk/vinegar mixture, egg, olive oil, zest and lemon juice to the dry ingredients.  Whisk everything together just until everything is combined.  It will still be lumpy.  Divide the batter into the greased muffin tin.  Bake 15-20 minutes, until lightly browned and a toothpick inserted into the middle of a muffin comes out clean.  Allow the muffins to cool for about 5 minutes before removing them to a wire rack to cool completely.

No comments:

Post a Comment

I'd love to hear from you!