I’m not sure why I haven’t taken the meyer lemon seriously, there have been a bad experience I’m blocking out. I seem to remember the meyer lemon tasting very similar to a cleaning product … not that I spend my time tasting or sniffing cleaning products :-)
I decided to give the lemons a second chance. When I think of the meyer lemon taste, I associate it with savory foods … not sure why, I just do. So as I pondered what to do with them zucchini popped into my mind. I had a few in my fridge begging for me to do something with them. The plan was hatched and I decided to spike my mother’s basic zucchini batter with plenty of lemon zest and juice, a perfect pairing for the zucchini. Instead of a big loaf, I opted to make muffins and changed the baking powder accordingly to give them extra rising power.
I’ll admit, the muffins turned out better than expected, light and airy, melt-in-your-mouth moist. The muffins are sweet with light citrus flavor running through them, which blends perfectly with the soft bits of zucchini. My mother’s recipe calls for lots of cinnamon and nuts, but I omitted both to keep the flavor ‘light’ and I’m glad I did so. *sigh* … so I must say that I don’t hate meyer lemons. These muffins have made me happy. I’ll be heaven today as I nibble on them throughout the day while working.
Zucchini & Meyer Lemon Muffins
1/2 c. oil
2 c. flour
3 tsp. baking powder
1 tsp. salt
3 tsp. vanilla
2 c. sugar
3 c. grated zucchini
zest of 4 meyer lemons
1/4 c. meyer lemon juice
Mix dry ingredients and then slowly add wet ingredients. Mix until combined. Place into muffin tins and bake in a 350 degree over for 15-18 minutes. Makes 20 muffins.
Normally, this recipe also includes lots of cinnamon and nuts, but I’ve excluded these to make a ‘lighter’ flavor where the zucchini and lemon can come through.
Notes — if made using Splenda in place of sugar, these muffins have a Weight Watchers points value of 2.