even taste good when you forget to add any sugar*,which is what
we did for our Heritage Day’s bake sale at Ama’s store in Spring City J.When that
happens, just advertise them as “low sugar”; the glaze makes them just sweet
enough.We sold them
for $1 each or 5 for $5.50, and people loved them, we just forgot to save some
1 ¾ C unbleached flour OR half
soft-white wholewheat pastry flour
2/3 C sugar (or less J)*
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
2 eggs (or 1 for dense muffins)
1 C plain yogurt
6 TBL butter, melted
3 TBL lemonjuice
1 to 3 TBL grated lemon peel
½ tsp stale turmeric (for yellow color)
6 drops lemon essential oil (optional)
1 C berries (blueberries or raspberries) plus ½ C for garnish
1 TBL culinary lavender (Provence variety is good)
½ C lemonjuice
¼ C sugar
1 tsp grated lemon peel
- Preheat oven to 375ºF. Grease muffin tins or line with muffin papers.
- In food processor pulse sugar and lavendar buds (if you don’t have lavender, skip this step).
- In large bowl, combine dry ingredients. Sprinkle 1 TBL of dry ingredients over dry berries in a small bowl and toss berries to coat.
- In another bowl mix wet ingredients (beat together egg, yogurt, butter, lemon juice, lemon zest and turmeric). Let sit for 5 to 10 minutes for zest to infuse a stronger lemon flavor.
- Add liquids to dry ingredients, and, using a large rubber spatula, mix with a few swift strokes, being careful not to overmix. Gently stir in berries.
- Fill muffin cups three-quarters full. Place 3 or 4 blueberries on top of each muffin and press in lightly. Set on a cookie sheet to prevent bottoms from overbaking. Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes in the muffin pan. With a toothpick poke 6-8 holes in each muffin.
- In a saucepan, combine topping ingredients. Cook and stir over low heat until sugar is dissolved and spoon a little over warm muffins.
Alternate topping: 3 TBL ground pecans mixed with 1 tsp sugar. Sprinkle on muffins before baking.
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