Meyer Lemon Muffins
I was bummed when I heard the LA TImes was discontinuing their food section. Perhaps they’re not discontinuing it – maybe it’s that they are consolidating and into another newspaper section. Anyway- I love the Los Angeles Times food section! I hate to see it made smaller! I’ve got lots of recipe inspiration from there. Just like the other day when I had all of those Meyer lemons and blood oranges. You remember? I posted about it here. It was a regular citrus fest! A couple of days later I made these beautiful Meyer lemon muffins. I found this recipe in the Los Angeles Times food section. I absolutely adore these muffins! They came out beautiful, as you can see. A couple of things I had problems with: the wetness that the lemon slice on top created in the muffin it’s self. The lemon that I reserved to use as decor was rather soft. So the mandoline was unable to cut slices as thin as I wanted them to be. Also, the recipe clearly states to fill the muffin pan only halfway full with batter then add the lemon slice. That’s a very good idea … And they say it for a very good reason. You can see how the lemon is a little bit lost once the muffin is baked. What happened in many of the muffins is: as the batter cooked it overtook the lemon slice and the lemon slice sank. I think the combination of the thicker slice, and too much batter in the muffin tin where the culprits here. The muffins that came out good were really, really good. I encourage you to give this recipe a try, I intend to use this recipe again, next time perhaps with regular lemons or pink grapefruit. And I definitely intend on getting as much inspiration from the LA Times website as possible!