Author Notes: I had a friend growing up whose mother used to tell her, whenever things were a little less than perfect, to “just think of lemons.” As angsty, jerky teenagers we found this advice more amusing than helpful. But now, as a marginally functional grown up, I’m finding that it actually works. While I do love a good “I’m not leaving the house at all” snow day, winter as a whole bums me out. It gets dark at 3:30 in the afternoon, the car is frozen shut every other morning and my toes are numb and frozen pretty much always. When Meyer lemon season starts things feel a little bit (metaphorically) warmer.
So when life gives you a seemingly endless frozen tundra,
think of lemons.
And when life gives you lemons, make muffins. —Slow Club Cookery
Makes: 12
Ingredients
-
1/2
cup all purpose flour
-
1
cup whole wheat flour
-
3/4
cup cornmeal
-
2/3
cup organic sugar
-
1
tablespoon baking powder
-
1
teaspoon baking soda
-
1/2
teaspoon sea salt
-
1
tablespoon apple cider vinegar
-
1.5
teaspoons pure vanilla extract
-
1 1/2
cups halved fresh cranberries
-
1/4
cup raw walnut pieces (optional)
-
2
teaspoons grated meyer lemon zest
-
1
cup unsweetened non-dairy milk
-
1/4
cup meyer lemon juice
-
1/4
cup canola or other neutral oil
-
2
teaspoons extra sugar for dusting
Directions
-
Preheat oven to 400 degrees
Line muffin tin with paper liners.
Measure out 1 1/2c of cranberries, cut each in half, toss in a small bowl, set aside. -
In a medium mixing bowl combine flours, baking powder, baking soda, salt
and 1/3c of the sugar, whisk to combine.
Add the remaining 1/3c of sugar and 2 tbsp of the dry flour mix to the cranberries and toss gently until cranberries are well coated. -
Stir in 1 1/2tsp of the lemon zest.Add non-dairy milk, lemon juice, vinegar, oil and vanilla extract to flour mix.
Stir until well combined.
Add in walnut pieces. -
GENTLY fold cranberries into wet mix.
If using fresh, be more aggressive, but the frozen will bleed. -
Fill muffin liners 2/3 full and shake pan gently to distribute.
Sprinkle the tops of each muffin with a pinch of sugar and reserved 1/2tsp lemon zest. -
Bake for 12-15 minutes, until tops are light golden brown and
tester inserted into the center comes out clean.