In case savory isn't your cup of tea when it comes to citrus, I have one last lemon recipe up my sleeve. I've been experimenting with using the whole lemon, considering meyer lemons are so delicately skinned and sweet, I've concocted these tasty little friends as a result.
Remember when baking with agave, things tend to get a little browner a little faster, especially if your oven likes to hang out with my oven and hike itself up to 450 degrees when you're not looking. Either way, keep an extra eye/nose on your goodies!
Meyer Lemon Rosemary Muffins2 meyer lemons, ends trimmed and chopped into chunks, plus 1 reserved
1 cup soy/almond/rice milk
1 1/2 tbs finely chopped fresh rosemary plus 1 sprig reserved
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 tsp baking soda
1 tsp salt
2 eggs
2/3 cup agave nectar
1/2 cup melted earth balance
3 tbs turbinado sugar
1. Preheat oven to 375.
2. Add first two chopped lemons to food processor, pulse 6 or 7 times, just into small bits remain. Add in soy milk and rosemary. Set aside.
3. Beat eggs together and mix in agave and earth balance. Blend with lemon and milk mixture.
4. Slowly incorporate wet ingredients into the dry.
5. Spoon into lined muffin tins about 3/4 way full. Sprinkle with turbinado and garnish with thinly sliced quarter lemon and one or two leaves of rosemary.
6. Bake for about 25 minutes, until golden and mouth wateringly fragrant. Let cool on rack and enjoy!
This recipe also works really well as a bundt, with maybe a light lemony glaze made out of juice, zest, powdered sugar and almond milk. Obviously I'm not addicted or anything and have definitely not made this over 3 times. Hey, I have to use these lemons somehow!
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