Dina Cheney

Author, Still Life Painter, Recipe Creator, Photographer

Meyer Lemon Muffins

Breakfast, Brunch, Desserts, SnackDina CheneyComment

Makes 12

These muffins are delicious slathered with fresh blueberry or strawberry preserves. If you can't find Meyer lemons, use traditional lemons--just up the sugar by a couple of Tablespoons.

Nonstick cooking spray

1 -1/2 cups plain unsweetened coconut milk

2 large eggs

1/2 stick unsalted butter or vegan butter, melted

2 tbsp minced fresh Meyer lemon zest, yellow part only

1 tbsp fresh, strained Meyer lemon juice

1 tsp vanilla extract

2 cups all purpose flour

3/4 cup granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

  1. Preheat oven to 375 degrees F. Spray a 12-well muffin pan with cooking spray.
  2. In a large bowl, whisk together coconut milk, eggs, butter, zest, juice, and vanilla. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Dollop the batter evenly amongst the wells in the muffin pan.
  4. Bake until only a couple of crumbs cling to a cake tester when poked into the center of a muffin, about 25 minutes. Let cool to room temperature.