Happy New Year!
Meyer Lemons are now available where we live and I have been enjoying them in a variety of baked items. I thought they would pair beautifully with dried figs in a muffin and I wasn't disappointed. Meyer lemons originated in China and are a cross between a lemon and an orange.
You will need a food processor or a blender to pulverize the lemons and figs. Since the sweetness of figs replaces sugar, the sugar in this recipe is not very high considering you are using whole lemons.
The texture of the figs in this recipe is similar to eating a poppyseed muffin.
- 2 meyer lemons (with peel)
- 6 dried figs, roughly chopped with stem removed
- 2 cups flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup buttermilk (or 4 tablespoons buttermilk powder and 1 cup warm water)
- 1/3 cup melted butter
- Preheat oven to 400 F. Prepare 24 muffin cups by spraying with cooking spray. You can line your muffin tin with cupcake liners but I prefer a muffin without a liner and neater to serve later.
- Roughly chop and remove any seeds from the lemons and place them in a food processor with the figs. Process until finely ground and set aside.
- Combine all the dry ingredients in a large bowl. Make a well in the center of the bowl.
- Combine the eggs, buttermilk and melted butter in medium sized bowl and pour into the center of the dry ingredients. Add the lemon and fig mixture and stir gently to combine.
- Use a large spring loaded ice cream scoop (or a large spoon) to fill muffin tins 3/4 full. The recipe makes about 22 muffins. Add a few tablespoons water to the empty cups for baking. Bake 20 minutes until toothpick tests clean in center of muffin and remove from oven. Glaze while still warm.
- 2 cups powdered sugar
- 1 meyer lemon
- Combine powdered sugar and enough lemon juice to make a smooth glaze. Use a small spoon to top each muffin with glaze.