Truth be told, when I first saw the original recipe that I was supposed to be adapting this week I drew a complete blank. The original is a lemon zucchini muffin with whole wheat flour, almond flour and oats. It actually sounds very healthy which is perfect for our household but that’s not the way Muffin Monday works. It’s not just make the recipe before you. It’s make the recipe your own! So I continued to think and was coming up with a whole lot of nothing. Usually, when I make muffins each week, I make them with whatever I have in the house which makes it extra challenging to get creative.
This week I just wasn’t being struck with creativity at all until the other morning as I was looking for zucchini actually, not for muffins but for a frittata. In the vegetable drawer was a package of fresh thyme. That’s when it hit me! Lemon and thyme would be wonderful together! I would need to make some other adjustments but I had my idea and what an idea it was. Normally, the muffins are consumed by Mike and Maddy. I try one but usually that’s it. A testament to the wonder of these muffins is that I ate three of them!
The shining star of these muffins is definitely the lemon, making them bright and fresh. The burst of lemon is complemented by the thyme. The finished product is a moist, tender muffin that will have you going back for more than one. Happy Monday! Hope you all have a great week!
One Year Ago: Double Chocolate Cayenne Cookies
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A moist, tender muffin bursting with lemon and a hint of thyme.
- 1 cup all purpose flour
- 1/2 cup almond meal
- 1 1/2 teaspoon baking powder
- 1/2 cup yellow cornmeal
- 1/2 teaspoon salt
- 4 springs of fresh thyme, leaves removed
- 1/2 cup granulated sugar
- 3 tablespoons lemon zest
- 4 tablespoons lemon juice
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon almond extract
- Sanding sugar or turbinado sugar, for sprinkling (optional)
- Preheat oven to 350 degrees and line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine the flour, almond meal, baking powder, cornmeal, salt and fresh thyme leaves.
- In a large bowl, combine the sugar, lemon zest, lemon juice, eggs, vegetable oil, buttermilk and almond extract.
- Add the dry ingredients to the wet ingredients and stir just until moistened. Do not overmix.
- Fill each muffin cup 2/3 full and sprinkle with sugar, if using. Bake 18-20 minutes, until top springs back when gently touched and lightly golden on top.
- Cool on a wire rack.
Inspired by http://www.texanerin.com