My kids and I have been reading the book The Red Lemon which we love. All of this talk about red lemons, I decided to order some pink lemons to experiment with this week. Pink lemons are delicious because they are sweeter than regular lemons and have a nice pink flesh. This recipe can easily be replaced with yellow lemons, which will make the muffins have a more intense lemon flavor. I had some jumbo blueberries on hand so I decided to add them to the muffins.
During breakfast time, read Red Lemon when sitting at the table together. Talk about pink lemons, where they grow and what makes them different than yellow lemons. Have a taste test with the lemons and see if your child can guess the difference between the lemons. Discuss the different taste, color and texture of the lemons.
Here is how I made the muffins:
1 cup of all purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
1/4 cup of granulated sugar
6 oz of vanilla yogurt
2-3 tablespoons of milk
4 tablespoons of canola oil (i used a mix of canola and coconut oil)
Juice of 2 pink lemons
1 teaspoon of vanilla extract
1 teaspoon of lemon extract (optional if you want super lemony muffin)
1/2 cup of frozen or fresh blueberries
1. Preheat oven to 350 degrees.
2. In a separate bowl, combine flour through sugar.
3. Mix yogurt through extracts in another bowl.
4. Add dry ingredients to wet ingredients. Mix until moistened.
5. Gently fold blueberries into the batter.
6. Add batter to greased muffin pans. Yield smaller 9 muffins or larger 7 muffins.