Muffin Mania!

Over the past month I have been baking muffins so that my hubby and sister have something to eat for breakfast and snacks! I baked some plain banana muffins which were really nicely flavoured and very light and fluffy, but I found them to be a little boring. I think if I made them again I would add some ingredients to them to make them a little more exciting! Here is a picture of the finished product:

I'm not going to share the recipe for these muffins because I want to experiment with them a little bit more to get the recipe just right. If any of you would like the plain banana muffin recipe, let me know and I can email it to you.

The recipe that I am going to share with you is for mini lemon muffins. I found a recipe for lemon loaf in my cookbook The Girl Can't Cook by Cinda Chavich, which I'm sure by now you can tell is one of my favorite cookbooks!! I use it all the time. I adapted the recipe and made it in mini muffin tins which turned out really cute!

Mini Lemon Muffins (Adapted from Cinda Chavich's Classic Lemon Loaf)

Ingredients:

• 1 3/4 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 large lemon
• 2 large eggs
• 1 cup sugar
• 3/4 cup plain or vanilla yogurt
• 1/4 cup canola oil
• 1/4 cup icing sugar

Instructions:

1. Preheat oven to 350F. Grease mini muffin pan.In a bowl, combine flour, baking powder, and salt. Remove the lemon zest and add to the flour mixture. Juice the lemon and set aside for the drizzle.
2. In a separate bowl, beat the eggs with granulated sugar, yogurt and oil. Fold in flour mixture and mix until batter is smooth. Add any extras such as poppyseeds now.
3. Spoon batter into prepared mini muffin tins. Bake approximately 20 minutes or until mini muffins are done and a toothpick inserted in the center comes out clean.
4. Cool the muffins in the pan, on a rack. Whick reserved lemon juice with icing sugar to make the drizzle. Poke holes in each muffin and drizzle lemon mixture over the hot muffins. Let cool completely before removing from the pan.

Enjoy!

Next time I make these I am going to use both lemon zest and lime zest and I am going to add poppyseeds too. I think this will add some nice colour as well as texture to the recipe. Let me know what your ideas are for this recipe!