January 20, 2013 by cookingtofeel
There are three things I love: (1) citrus, (2) nuts, and (3) muffins. And this recipe from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito captures these three things in a flavor-packed muffin.
This is one of the few recipes where I don’t have to dash to the grocery store to get one or two ingredients to bake it; I had everything at my disposal, a very rare phenomena. And even if I didn’t have everything, the ingredients are super simple and not expensive at all, something that makes baking even more rewarding.
These muffins aren’t fancy-schmancy. They don’t have exotic fruits or European chocolate. But they aren’t to be undermined, either. With just a few simple ingredients, your tastebuds will jump at the chance to eat these muffins. (I’ve already had three and only baked them yesterday afternoon!)
And what’s even better is the actual process of baking the muffins. No mixer required, only a food processor and some bowls. I never had any troubles, and the highest technique it required was folding, which isn’t even a hard one. Plus, the whole time I was mixing the wet ingredients together or with the dry ingredients, a delicate lemon scent wafted everywhere. There’s nothing better than that!
Overall, this recipe was so simple, but yielded tasty muffins that at first seem like they include a little too much, but end up being the perfect balance of texture, tang, and nuttiness.
You can find the recipe at Baked Sunday Mornings. Keep baking!