12 April 2012

Very Berry Lemon Muffins with Icing

photo image: Splash of Vanilla

Thursday already Dears!!! Since yesterday's post about my May Day Fete, I've started recipe shopping. "Yes." I have a repertoire of favorite get together offerings. But the fete is in honor of spring, which symbolizes birth & renewal. And I'd like to give birth, metaphorically obviously, to a new repertoire of recipes. So with my eyes on the proverbial prize, which is the spread in yesterday's post, I've been searching for the perfect little bites. Bites that once you look at them spring cannot help but come to mind. I found this sweet berry filled recipe on Healthy Aperture (a real FaV or mine), offered by a Splash of Vanilla. I tell you, who in the world does not like vanilla? Seriously. It's similar to not liking dogs! Neither of the two types of people would ever be friends of mine.

Too harsh??

I'll have to rethink that.

Anywho, if after yesterday's post you were inspired to throw a society column worthy May Day celebration, or you're planning for Mother's Day. This simply must make your menu. View these ingredients you may be surprised...

Very Berry Lemon Muffins with Icing
makes 10-12 muffins
recipe via Healthy Aperture & Splash of Vanilla

Muffin Ingredients

2 cups self raising flour
1/4 teaspoon baking powder
6 ounces fresh or frozen mixed berries, frozen or fresh
1 heaping teaspoon lemon zest
1/2 cup grapeseed oil
1/2 cup organic rice malt syrup
1 teaspoon pure vanilla extract
2 eggs
3/4 cup buttermilk

Berry icing Ingredients
2 tablespoons cherry berry jam (or any that you have)
1/2 cup icing sugar
1/4 teaspoon vanilla bean paste

Cooking Instructions
Preheat oven to 350 degrees.  Either grease 12 cup muffin tin or add cupcake/muffin liners.
Sift flour and baking powder into a large bowl.  Add lemon zest, oil, syrup, vanilla, eggs and buttermilk to a bowl and whisk until combined.
Lightly mix berries into flour.  Add wet ingredients to dry and fold lightly until just combined.
Spoon mixture into muffin tins/liners.  Bake for 25 minutes or until golden brown and top of muffin springs back when pressed.
Leave muffins in tins for 5 minutes then remove onto cooling rack.  Cool completely before drizzling with icing – add a berry on top of each muffin if you have any fresh available.
Cherry icing
Warm cherry jam and vanilla bean paste in small saucepan on low heat until warm but not boiling or simmering.  Add to sifted icing sugar and stir until smooth – you might need to add a tiny bit of filtered water to thin it out.

metric conversions made by FaVorable Food

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