Savory Lemon Muffins
This is a basic recipe for delicious lemon muffins. They are great on their own or can be enhanced with a trace of finely chopped fresh herbs such as chives, rosemary, thyme, oregano, or even a pinch of lavender. Rosalie added rosemary to the lemon muffins she sold at Birdie’s Shoe Store.
Makes twelve large muffins.
2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1/2 (1 stick) cup melted and cooled sweet cream butter
1 teaspoon vanilla (Mexican if you can find it)
2 tablespoons freshly squeezed lemon juice
2 tablespoons lemon zest
1 cup milk
1 - 2 teaspoons washed and finely chopped fresh herbs (optional)
Preheat oven to 325ºF. Grease a muffin tin or line with paper cups.
Whisk dry ingredients together in a large bowl. In a medium-sized bowl, whisk wet ingredients together. Make a well in the dry ingredients and pour in the wet. Mix lightly, stirring only until combined. Gently stir in herbs if using. Pour batter into muffin cups. Bake 15 - 20 minutes or until inserted toothpick comes out clean. Let rest 5 - 10 minutes before removing from tin. Cool on a wire rack.
Tips from my test kitchen: Make sure you have removed all of the paper from the butter before melting. It’s also good to try and keep the cat off the counter while preparing the muffins, although I realize this is not always possible.