Lemon Honey Corn Muffins

Summer, summer, summer.  It’s finally here!  I don’t know about your town, but summer in New York took its sweet time to arrive.  It was unusually chilly for far too long and I heard somewhere that it’s rained 75% of the days in June.  Acting out on a little Seattle envy, my dear NY?   

Good news is that it seems warmer days are now upon us.  Hooray!  In an attempt to celebrate the recent summertime glow enveloping the city, I decided to bake a sunny treat.  And to me, sunny means lemon! 

Now I’ll be up front with you here.  I’m not the biggest lemon fan.  Yeah, a nice lemon bar is alright every once in a while, but I’m not really a refreshing treat kind of girl.  I much prefer rich, deep flavors to light, airy ones in my sweets.  So I didn’t go the super sweet route with this recipe.  Instead, I concocted something slightly sweet – a lemon-infused cornbread type of thing.

Here’s my recipe for Lemon Honey Corn Muffins:

1/4 cup honey

3/4 cup unsweetened applesauce

1 (6 ounce) container plain nonfat yogurt

1 egg

1 lemon, juiced and zested

1 cup brown rice flour

1 cup stone ground cornmeal

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1/4 teaspoon nutmeg

Preheat the oven to 375*F.  Spray a muffin pan with cooking spray and set aside.  In a large bowl, mix together honey, applesauce, yogurt, egg, lemon juice and lemon zest until well blended. In a separate bowl, mix brown rice flour, baking soda, salt and nutmeg. Stir the dry ingredients into wet ingredients until just blended. Pour into prepared pan and bake for about 25 minutes.  Makes 12 muffins.

These were an interesting twist on traditional cornbread!  I’ve clearly taken a liking to creating recipes like that – as can be seen here and here.  The lemon makes the muffins taste quite fresh and the honey adds just the right amount of sweetness.  Perfect for summer!

What’s your favorite lemon baked goodie?

Advertisements