On 9/16/2015 12:56 PM, La Llorona wrote:
> On 9/16/2015 12:56 PM, dsi1 wrote:
>> On Tuesday, September 15, 2015 at 12:16:03 PM UTC-10,
>> wrote:
>>> I was looking at the recipe in Joy of Cooking for steamed apple
>>> molasses pudding. It calls for orange rind. Can I use extract
>>> instead? What should the proportion be? Thanks.
>>>
>>> It also calls for buttermilk - maybe I'll just use yogurt.
>>>
>>> Lenona.
>>
>> These sound like good ideas to me. I made some banana muffins the
>> other day and decided to add some lemon extract to brighten up the
>> flavor. Unfortunately, I used a bit too much in the batter. I said
>> "oops" when I added it in. Hee hee. The batch tasted like lemon
>> muffins, not banana. It was still good eats.
>>
> Lemon muffins sound tasty.
>
> I think you just created a food!


Or maybe re-created one:

http://www.thekitchn.com/recipe-lemo...e-kitchn-19089

Some days we just need something cheery for breakfast, something easy
yet bright and tart. These muffins are a favorite way to welcome the
sun, whether you can see it through the clouds or not. They're soft,
fluffy, and full of lemon, and you don't even need the mixer. That's
what I call award-winning.

The Most Lemony of Lemon Muffins

Makes 12 muffins
2 1/2 cups flour
1/2 cup sugar
1/2 cup sesame seeds, toasted, optional
1 tablespoon baking powder
1/2 teaspoon salt
3 large lemons, zested and juiced
1 1/4 cup milk
1/2 cup vegetable oil
1 large egg
1 teaspoon vanilla

For the lemon syrup:
1/2 cup lemon juice, from the juiced lemons (above)
1/2 cup sugar
Additional lemon zest to garnish, optional