Meyer Lemon Olive Oil Rosemary Muffins With Candied Pansies Recipes

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MEYER LEMON OLIVE OIL ROSEMARY MUFFINS WITH CANDIED PANSIES



Meyer Lemon Olive Oil Rosemary Muffins with Candied Pansies image

Provided by Food Network

Time 50m

Yield 24 muffins

Number Of Ingredients 12

4 cups whole-wheat pastry flour
3 teaspoons baking powder
2 pinches salt
2 cups granulated sugar
2 Meyer lemons, zested and juiced
1/2 cup extra-virgin olive oil
6 eggs
Candied Pansies, recipe follows
4 tablespoons finely chopped fresh rosemary leaves
Pansy petals
1 egg white, beaten
1 cup sugar

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix the flour, baking powder, and salt in a large bowl and set aside.
  • In the mixing bowl of a stand mixer, add the sugar and lemon zest and rub together to extract the oil from the zest. Put the bowl into the stand mixer and add the olive oil. Mix on high speed until a paste forms. Beat in the eggs, 1 at a time. Add 1/3 of the flour mixture and mix on low speed. Add some of the lemon juice and continue mixing. Repeat adding flour and lemon juice for each egg. Stir in the rosemary. Pour the batter into the muffin tins, filling about 3/4 full. Bake until a toothpick tester inserted in the center of a muffin comes out clean, about 16 to 20 minutes. Remove the tins from the oven and allow to cool. Arrange the muffins on a serving platter and garnish with candied pansies.
  • Brush the petals with egg white, removing the excess and dredge them in sugar. Arrange the petals on a sheet tray and leave out overnight to crystallize.
  • Alternately, heat the oven to 200 degrees F. Arrange the petals on a sheet tray and put it into the oven. Turn the oven off and allow them to crisp, but not color.

MEYER LEMON MUFFINS



Meyer Lemon Muffins image

I am a lemon fanatic! These exquisite lemony muffins make for a wonderful picnic or sack lunch treat. Meyer lemons are a cross between a true lemon and a mandarin or sweet orange. Recipe is from the L. A. Times.

Provided by BecR2400

Categories     Quick Breads

Time 50m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 10

2 cups flour
1 cup sugar, and
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
3 meyer lemons, divided
2 eggs
1 cup milk
1/2 cup butter, melted
1/2 teaspoon ceylon cinnamon (regular cinnamon is fine)

Steps:

  • Heat the oven to 400°F Combine the flour, 1 cup sugar, the baking soda and salt in a large mixing bowl. Set aside.
  • Cut two lemons into 1-inch pieces (include the thin peel, but not the white pith!). Put them in a blender and pulse until the lemon is finely chopped. In a small bowl, lightly beat the eggs. Add the milk, butter and chopped lemon. Stir.
  • Make a well in the center of the dry ingredients and pour in the lemon mixture. Stir just until all ingredients are moistened.
  • Spoon the batter into well-buttered cups of muffin pans, filling each half full.
  • Combine the remaining 2 T. sugar and the cinnamon. Sprinkle about 1/4 t. over each muffin. Cut the remaining lemon into 9 paper-thin slices; cut each slice in half. Top each muffin with half a slice of lemon.
  • Bake about 20 minutes, until golden brown. Run a small spatula or knife around each of the muffins to loosen, remove from the pan and cool on a wire rack. Serve warm. Makes 18 muffins.

Nutrition Facts : Calories 165, Fat 6.3, SaturatedFat 3.8, Cholesterol 36.1, Sodium 259.4, Carbohydrate 25.1, Fiber 0.8, Sugar 12.9, Protein 2.8

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