Meyer Lemon Muffins

Oh meyer lemon,  how I love thee.  So glad to have found Darla Cooks and Gastronomy pointing me to this recipe from the LA times. You use the entire lemon, the juice, the rind and pith– they are sweet enough to eat all of it!  A blender or food processor is used to chop the lemons up and in they go, with the other wet ingredients, hand-mixed into the dry. These were lovely and tangy, not super tart. I would make these again in a heartbeat.

The sprinkling of cinnamon and sugar and a thin slice of meyer lemon on top make for an inviting mini tea cake version.

7 thoughts on “Meyer Lemon Muffins

  1. Ok, I’ll admit I am intrigued by the idea of using the whole lemon! Where did you find the Meyer lemons? And I’m laughing because I think we have the exact same counters!

  2. Oh I love Meyer lemons. I wish they were available year round. They smell almost herby to me. I use them in sweet and savory and I would probably eat them raw if i wasn’t always saving them for a certain recipe! These muffins look just darling!

  3. Thanks Delicio! I haven’t used them in savory before, but I saw a recipe for lemon chicken and orzo soup the other day on tartlette’s blog. I think that would be great with meyer lemons! I have a few more sitting on my counter, but I think they want to become lemon curd..:)

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