Low Fat Meyer Lemon Muffins

To say these muffins are delicious...might be an understatement!  Literally bursting with fresh lemon flavor and so light and tender really make this muffin stand out from the rest.

I had a few Meyer lemons left in my refrigerator I needed to use up.  After making a pretty delicious berry muffin recipe I got from a Williams-Sonoma cookbook over the weekend, I thought it might be yummy to omit the berries and add Meyer lemons.  I was not disappointed!  Meyer lemons are available for a short time during late winter/early spring and are really sort of a cross between an orange and a lemon.  They are less sour than regular lemons and their skins are quite soft...which is perfect for the way I used them here.

I cut the ends off of two Meyer lemons and finely chopped them, skins, whites, AND pulp ( yes, I pretty much used the entire lemon) ...picking out the seeds before I chopped them up.  This is what I added to the muffin batter, resulting in little bursts of lemon with each bite!

Mixing the batter is your standard wet ingredients to dry ingredients process until just mixed.  Then fill the muffin tins about 2/3's full with batter... 

and bake in a 400 degree oven for about 15 -20 min. 

I can't think of a better way to welcome spring than with these lemony gems!

Low Fat Meyer Lemon Muffins

adapted from a recipe from Breakfast Comforts/Williams-Sonoma

Printable Recipe

Servings - 16   Serving Size - 1 muffin   Points Plus per Serving - 4 Points+

Calories - 129.6,   Total Fat - 3.6g,   Carb. - 22.3g,   Protein - 3.1g,   Fiber - 1.1g

Ingredients: 

2 cups all purpose flour

2/3 cup granulated sugar

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup low fat buttermilk

2 large eggs

3 TBS. rice bran oil OR canola oil

1 TBS. fresh lemon juice

2 whole Meyer lemons, seeded and ends cut off and discarded, finely chopped

Powdered sugar for dusting, optional

Directions: 

1.  Preheat oven to 400 degrees F.  Line 2 muffins tins with paper liners.  ( recipe makes 16 regular sized muffins) 

2.  In large bowl, combine the flour, sugar, baking powder, baking soda, and salt.  Set aside.  

3. In another medium sized bowl or 4 cup glass measure, combine the buttermilk, eggs, and oil.  Add in the lemon juice and finely chopped Meyer lemons.  Pour the wet ingredients into the flour mixture and mix until just combined.  

4.  Fill each muffin well about 2/3's of the way full.  ( I used a scoop)  Bake at 400 degrees F for 15 - 20 minutes.  ( Tops may or may not be browned...test for doneness with toothpick)   Cool completely on wire rack before eating.  Dust with powdered sugar before serving ( optional)

Yield:  16 muffins
Prep Time: 00:15 minutes
Cook Time:  00:20 minutes
Total Time:  00:35 minutes

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Our first day of spring is much more summer like than spring like, but considering the spring starts we have endured in the past...I will take this kind of spring start gladly.  As I said, these muffins are really a nice way to welcome spring!  Lemon is an ingredient that really speaks spring to me!  

I would not try this method of putting the entire lemon ( skin, white pith, and pulp) with a regular lemon.  If you use a regular lemon, I would suggest using the pulp and the zest ( just the yellow part) finely grated instead.  Meyer lemons and regular lemons are not the same. 

What ingredient says "spring" to you?  

Looking for more lemon recipes? Try these:
Cornmeal Cookies with Lemon Icing from Life Currents
Italian Lemon Chicken from A New York Foodie
Sunny Lemon Shortbread Cookies from The Love Nerds