When Life Gives You Lemons

My lemon tree claims to be a dwarf tree but you’d never know it from the harvest I reap.

 

The number of lemons it puts out is positively atomic!

 

It’s a Lisbon lemon tree.  Most people I know have Meyer lemon trees.  Lisbon lemons have a thick skin and the fruit has very few seeds.  I’ve found the juice to be just as lemony as Meyer.
So, today I thought I’d use a lemon to make Blueberry Lemon Muffins.  This won’t put a dent in the number of lemons I’m trying to unload but my thoughts are turning lemony lately, you know.  I have a terrific recipe I’ve used many times for these muffins but I decided, no, I’ll try some other Blueberry Lemon Muffin recipe from an obscure cookbook I’ve had since the last century so off I go to the kitchen to throw the ingredients around.

 

I suspected that something was amiss when the dough was real dry.  But I thought, I’ll just see this through.  Ding!  Once my dinger dung on the toaster oven (my oven of choice) I thought they looked awfully hard.  They looked pretty, but hard.

 

Well, Len and I each gnawed on one with some reheated coffee I had made earlier in the morning and I have to say it wasn’t a complete failure.  The coffee was good.  So, let me give you my recipe for the real good Blueberry Lemon Muffins that are tried and true (I’ll be making these later in the week).2 eggs
1/2 cup melted butter
1 cup sugar
1 (8 oz.) container of lemon yogurt
2 cups all-purpose flour
1 t. baking powder
1/2 t. baking soda
1 t. grated lemon rind
1 cup fresh blueberries
Oven: 375.  Beat eggs, butter & sugar.  Stir in yogurt.  Add dry ingredients just until blended.  Fold in blueberries.  Drop into muffin cups.  Bake 15-20 min.  Makes 15

(recipe from The Bailiwick Inn, Fairfax, Virginia)

Thanks for reading!

Comments

  1. Touche. Solid arguments. Keep up the amazing effort.

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