Still warm and straight out of the oven, my 7 year-old grabbed one of these and said:
“Mom, this is like lunch and dinner in a muffin.” Bingo.
“It’s like a grilled cheese with spinach.” Right again.
“Mom, I’m amazed.”
These muffins, a complete balanced meal, not only satisfy salty cravings, but add fiber and smell divine. Everything works together: the carmelized onion, buttery spinach and pockets of creamy salted feta and cheddar.
These muffins will have you at first bite. Their crisp outside and soft inside make it impossible to stop.
1. Preheat oven to 325 F. Spray muffin pans with non-stick cooking spray.
2. In a skillet, cook onion and butter over medium heat until onions are tender.
3. Add spinach and cook until just wilted.
4. In a large mixing bowl, combine flour and baking soda.
5. Add onion and spinach mixture, cheddar, feta, eggs, milk, and cayenne pepper (optional). Combine and mix thoroughly.
6. Distribute batter evenly into muffin cups.
7. Bake for 35 minutes. Serve warm.
Vibrant like sunshine. Distinct citrus flavor. Not a hint of sourness. Lemony muffins are super moist, fluffy yet dense. The delicious glaze adds texture and sweetness to the unmistakably lemonylicious dessert-snack-breakfast.
The color of these muffins is a natural yellow, so brilliant. As pleasing to the eye as they are to the palate, these gorgeous muffins make a sweet treat for whatever occasion.
Lemony Muffins (makes 16)
1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, at room temperature
1 tsp vanilla extract
2 tsp lemon extract
1 cup sugar
2 Tbsp butter, softened
⅓ cup of lemon juice
½ cup oil
zest of one lemon
1 cup powdered sugar
2 Tbsp whole milk
½ tsp lemon extract
1. Preheat your oven to 350 F. Grease muffin pans with cooking spray.
2. In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Mix well.
3. In a separate mixing bowl, combine eggs, vanilla extract, lemon extract, sugar, butter, lemon juice, and oil.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Add the lemon zest and mix again.
6. Spoon batter into muffin cups, to ¾ full.
7. Fill the empty muffin tins halfway with water for even baking.
8. Bake for 20 minutes until a knife inserted in the center of a muffin comes out clean and the edges are just browned.
9. While muffins are baking, whisk together glaze ingredients. Let glaze stand to thicken.
10. Allow muffins to cool for 5 minutes before transferring them to a wire cooling rack.
11. Pour, drizzle, or spoon glaze on muffin tops.