On 9/16/2015 9:14 AM, La Llorona wrote:
> 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

I'd say that was the most lemony of lemon muffins! Thanks for the recipe!