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At this time of year, the lemon tree is relentless, and I have to do something to keep up.
These really are a cross between a muffin and a cupcake, a bit richer than my typical muffin
Pan 12-muffin tins, well greased or
lined with muffin cups
Oven 400 degrees F Time 20 minutes
One package dried 'wild' blueberries from trader joes, about 1 cup of dried berries
1/2 cup lemon juice, 3-4 medium lemons
300 grams soft wheat
1/4 teaspoon anise seed
1/4 teaspoon cardamom seed
2 cups finely ground soft wheat flour or unbleached flour
1/4 teaspoon ground anise
1/4 teaspoon ground cardamom
150 grams almonds, ground
1 teaspoon soda
1/2 teaspoon salt
1/4 cup butter, melted
1/2 cup honey
zest of the lemons
1/2 cup milk
Juice and zest the lemons. Soak the blueberries in the lemon juice.
Whisk together dry ingredients.
In a 2 cup or larger measuring cup, whisk together the butter and
honey. Add eggs and milk and whisk again.
Stir in the lemon juice and blueberries.
Mix together the wet and dry ingredients gently (don't overmix).
Spoon the batter into the prepared muffin tin and bake until the tops
spring back when pressed lightly.
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