Just like last year, the Lemon Fairy left a big bag of lemons on my porch. I’ve been working my way through them, so you know what that means, it’s Lemon Week!
____________________

I made these up on a whim, they came out really good, then I realized I needed to write down the recipe. Oops. So I had to make them again. And again. And again…not to test the recipe…just because they were so good – YUM. Lemon-y. Moist. Soft. And muffin-y. I’m sure those aren’t words, but let me tell you, they’re delicious. The secret? Lemon sugar, of course!

ingredients:
1-3/4 cups flour
3/4 cup lemon sugar
1-1/2 teaspoons baking powder
1/3 cup oil
1 egg
1/2 cup milk
juice of one lemon
zest of one lemon

more lemon sugar

Preheat oven to 400 degrees. Prep a muffin pan with liners. (you will only get about 10 muffins out of this)

In a large bowl, mix together the flour, lemon sugar and baking powder, whisk to combine.

Add the oil, egg, milk, lemon juice and lemon zest. Oh. So. Lemony. This is the kicker here, peeps. Lemon juice, lemon sugar, lemon zest. Don’t skimp, you’ll be rewarded in the end! Stir until JUST combined. Not too much – you don’t want a tough muffin!

Fill the muffin cups about 3/4 of the way full. Top with a sprinkling of even MORE lemon sugar.

Bake for 15-18 minutes depending on your oven. Let cool on a wire rack.

These are for true lemon lovers. Flavorful, not overly sweet – just the perfect muffin for a morning snack.

In Kindergarten they were writing about what they will be doing over Christmas. Here’s what the Kid wrote:

“My mom and I are going to bake cakes for Satan.”

Yikes. Those would be the most evil cakes ever. Poor Santa.

The Kid loves to bake with me and this weekend he asked for something specific – his favorite Mini French Breakfast Muffins. They are really easy to make and a perfect one bowl recipe, so the Kid knows that he can do all the steps himself.

They were so delicious I took a batch of them to eat and give out to friends as I sold stuff at a craft show. It’s the cinnamon and sugar that keep you wanting more, I tell ya. Later the Kid asked where his muffins were….um. Guess we’ll be making more soon.

Mini French Breakfast Muffins

These mini peanut butter cups from Trader Joe’s are too adorable. Great on their own, I used these instead of chocolate chips in my muffin recipe. Fantastic when it’s nice and melty right out of the oven!

ingredients:
2 cups flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup oil
1 teaspoon vanilla
1-1/2 cups (almost one container) Trader Joe’s Mini Peanut Butter Cups

Preheat the oven to 400 degrees. Prep a muffin pan with liners.

In a bowl, stir together the flour, sugar, baking powder, cinnamon and salt. Add the egg, milk, oil and vanilla. Stir til combined, don’t got too far, just until it’s mixed, or you’ll get a rubbery muffin. EW.

Now stir in the mini peanut butter cups. Spoon into your prepped muffin pan. Bake for 15-17 minutes.

When you bite into them the flavor combination is soooo good. Don’t eat them all.

Part of my own personal ‘Iron Chef: Battle lemons’ series.

I have been wanting to make cake with olive oil for some time now, and the abundance of lemons gave me the perfect opportunity because the combination is terrific.

ingredients:
3/4 cup extra virgin olive oil
1 large lemon (zest and juice)
1 cup flour
2 eggs
3/4 cup sugar
powdered sugar for dusting

Preheat oven to 350 degrees. Prep a mini cupcake pan with liners.

Using a microplane, grate your lemon zest directly into the one cup of flour and set aside. I like to sort of infuse my flour when cooking with lemons, to get the mixture going before I even start baking.

In a small bowl, squeeze all the juice out of the lemon and set aside.

In the bowl of an electric mixer, beat the eggs and sugar until thick and pale. On low, slowly add the flour mixture, then the olive oil, and finally the lemon juice.

You will get a beautiful glossy batter. Pour the batter into the prepped baking cups. Bake for 10-15 minutes until a toothpick comes out clean. Cool on a wire rack.

Once cool and ready to serve, dust the powdered sugar over the tops of the cakes. What you will have a nice moist, perfectly light cake, ideal for an afternoon snack. But my kids like them for breakfast!

I saw this jar of espresso powder bought it immediately. I knew I’d find some good use for it…someday. Then I came across a post on cookiemadness for William Shatner’s cappuccino muffins and I couldn’t believe it, but yes, the recipe was his. (I changed it a little) These are tasty, pack up well and best of all, easy.

ingredients:
2 cups flour
1/2 cup granulated sugar
2 teaspoons baking powder
2-1/2 teaspoons instant espresso powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg (room temp)
1 cup milk (room temp)
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon vanilla extract
1 cup chocolate chips

Preheat oven to 400 degrees F. Prep a muffin pan with liners.

In a large bowl, whisk together the flour, sugar, baking powder, espresso powder, cinnamon and salt.

In a medium bowl, whisk egg lightly. Whisk in milk, melted butter and vanilla extract.

Make a well in center of dry ingredients and pour in milk mixture. Stir until just blended, don’t overdo it, if you go too far your muffins will get tough. No one needs tough muffins. Stir in chocolate chips.

Divide batter among the cups. Bake 15 to 18 minutes, or until a toothpick comes out clean. Cool on a wire rack.

This is the PERFECT recipe for new parents. When I had a newborn I was up late at night, these muffins would have been good, 1. the coffee part would have helped keep me alert. 2. They are easy to grab and eat. 3. There is nothing on late at night but Classic Trek. See how that all works out?

I love cornbread. But sometimes it can be too dry. These are so good they are delicious on their own, but with a dollop of honey – even better.

ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup white sugar
1 teaspoon salt
2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Prep a cupcake tin with liners.

In a bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour into cups, filling almost to the top.

Bake for about 12-15 minutes, or until a toothpick comes out clean. Overcooking will result in a dry muffin per the usual, so I like to check them early. These are so great for breakfast but even BETTER when you eat them with ribs. And bbq chicken. And beans. And…

The Kid is allergic to chocolate so I substitute white chocolate chips. My boys love these muffins because they are soft – the mascarpone adds a nice texture to the muffin.

ingredients:
1 (8 ounce) package mascarpone cheese, softened
1/4 cup butter, softened
1 egg, room temperature
1/2 cup milk
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or use paper liners. Beat mascarpone and butter together until fluffy. Beat in egg, cream and vanilla.

Combine the flour, sugar, baking powder and salt. Stir flour mixture into wet mixture until just combined. Don’t overmix! Fold in chocolate chips. If you are using white chocolate chips, use less, they are MUCH sweeter than regular chocolate. Spoon batter into prepared muffin cups filling them 3/4 full.

Bake in oven, about 20 minutes. Take out of pans and let cool on a wire rack. If you can’t find mascarpone, cream cheese works as well, but I like the texture that the mascarpone gives. Try it out!

Let’s get this straight. I hate bananas. Can’t stand ‘em. I only came up with this recipe to get rid of the ones that were rotting on my counter. I have only made these and not tasted them, but have gotten rave reviews, so take that for what it’s worth.

ingredients:
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 white sugar
1 egg
1/3 cup butter, melted
1 teaspoon vanilla

crumb topping
1/4 cup white sugar
3 Tablespoons flour
1/8 cup butter, cubed
1 teaspoon cinnamon

Preheat oven to 350 degrees. Prepare cupcake pan with paper liners. Sift together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt; set aside.

Mash bananas with sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Pour batter into prepared pan.

In a small bowl, mix together the crumb topping. Liberally sprinkle it over the tops of the muffins, obviously, cleanliness is not a factor here.

Bake for 20-25 minutes. Testing with a toothpick til it comes out clean. Let cool on a wire rack. These are delicious! Or so I’ve heard…

Sausage and onions. A match made in heaven. Oh and then put them together in a tiny edible carrying pocket? Mmm. Heaven, indeed.
ingredients:
10 ounces kielbasa
1 small onion, chopped tiny
2 cups flour
2 Tablespoons sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
3 TB butter, melted
1/2 cup cheddar cheese, grated

Preheat your oven to 375 and line your cupcake pan with paper or sili liners. Or grease it with butter if you are old skool like that.

Cut up your kielbasa (sausage) into tiny-ish pieces. Cook the sausage in a pan on high heat until it gets that lovely brown-ish carmelized look to it. About 8 minutes. Put it to the side to drain on paper towels. Now put the onions in and saute for 3 minutes til you get that great smeel and the same carmelized look. The reason you do the onions after, is so that they pick up all the lovely flavors that the sausage left behind.

Mix the flour, sugar, baking powder and salt in a large bowl. In a smaller bowl, lightly beat the egg with the milk and add the butter. Add the milk mixture all at once to the dry ingredients, just until combined, then stir in the cooked sausage, sauteed onions and the grated cheddar cheese. Don’t overmix, just until combined.

Spoon the batter into your prepared cupcake pan. Divide it all evenly into the 12 cups. Bake in the ove for 20 minutes. Cool for about 10 minutes. These are GREAT served warm with some hot soup. Kids love to eat them too!
<