In our KC Door to Door Organics box this week came a bag of precious little Meyer Lemons. That means dessert is nigh in this house. If you’re not familiar with Meyer Lemons, they are often smaller and rounder than regular lemons, and they tend to be slightly sweeter and a touch less acidic and sour. If that doesn’t scream, “Bake me into muffins!” I don’t know what does.
For those of you who don’t know about KC Door to Door Organics, it’s a company that partners with farmers (oftentimes local!) to deliver fresh, organic produce and groceries to your home or business. You can completely customize your box, indicating whether you prefer all fruits, all veggies, or a mixture of both, and can specify your particular likes and dislikes so you never get something you hate in your box. Plus you can swap stuff out during the few days before your delivery if something just doesn’t mesh with your menu that week. It’s been a great opportunity for us to try lots of new produce, and shake things up a bit in our weekly menus. Not to mention, the produce is often as local as possible, so that feels good. Oh yeah, and it knocked about $30 off my weekly grocery bill. I’m a part of the co-op at my company that gets a discounted rate, and I have set my account to get a delivery every Tuesday at the office. I recommend checking it out!
I’ve got some left over invite promo codes if any of you want to try KC Door to Door Organics out. The promo code gives you 50% off your first box. Just email me or comment on this post and I’d be happy to send you one.
So without further adieu, here is the super fast and easy Meyer Lemon Poppyseed Muffins recipe for your enjoyment. You’ll have fresh, warm, fluffy lemon poppy seed muffins in a half hour or so!
Meyer Lemon Poppyseed Streusel Muffins
- 2/3 cup sugar
- 3-4 teaspoons Meyer lemon zest
- 5-6 tablespoons Meyer lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup Greek yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted and cooled
- 2 tablespoons poppy seeds
- Preheat oven to 400 degrees. Line a muffin tin with paper muffin cups.
- Mix the sugar and lemon zest together with your fingers. Squeeze and smoosh it until your mixture becomes Meyer lemony fragrant and the sugar is a little moist.
- Whisk in the flour, baking powder, baking soda and salt.
- In a separate bowl, mix together the Greek yogurt, eggs, vanilla extract and melted butter.
- Pour the wet ingredients mixture over the dry ingredients mixture and blend gently with a spatula. Add the poppy seeds. Do not over mix. This is a thick muffin batter.
- Bake in your preheated 400-degree oven for 18 to 20 minutes. Cool on a wire rack for 5 minutes or so, then remove from the muffin tin.
Recipe Copyright Fifty-Two Cakes 2012
We carved up some pumpkins for our annual “Creature Double Feature” party, and you know what that means… fresh pureed pumpkin for use in all sorts of goodies! Not to mention roasted pumpkin seeds. I love how many cool things a simple pumpkin can do. Our Creature Double Feature party was a success again this year. We watched the (terrible, awful) movie Dead Alive, followed by (awesome, fun) movie Near Dark – both the selections from my husband the horror and movie enthusiast. At the party we served deviled eggs made to look like pumpkins, apple cider with different alcohols to spike it with, and a DIY s’mores bar. The decor ideas for the snake wreath and painted Jack-o-lantern planter came straight from Pinterest, of course. I’m sorry I didn’t click through the links so I don’t recall who the idea originators were.
So far with the pumpkin puree left over from just two carved pumpkins I have made these pumpkin cream cheese rolls, pumpkin pancakes, and now the pumpkin streusel muffins below. My husband is carving one more jack-o-lantern just before Halloween proper so hopefully all the kids in the neighborhood know we’ve got plenty of candy to give out, so I’m sure more pumpkin goodies will happen. I don’t think anyone around here is complaining!
Quick and easy pumpkin streusel muffins recipe using pumpkin puree. Great treat for the Halloween, Thanksgiving and Christmas season!
- 1/3 cup melted butter
- 1/2 cup white sugar
- 2 eggs
- 1 1/4 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 2 cups flour
- 1 teaspoon baking soda
- 1/8 cup flour
- 1/8 cup quick rolled oats
- 2 tablespoons brown sugar
- 2 tablespoons butter, softened
- 1/4 teaspoon cinnamon
- 1. Preheat oven to 350 degrees. Line a muffin tin with paper muffin cups.
- 2. In a large bowl, combine the melted butter, white sugar, eggs, pumpkin puree and vanilla extract.
- 3. In a separate bowl, whisk together cinnamon, ginger, cloves, salt, flour and baking soda.
- 4. Add the dry ingredients mixture into the wet ingredients mixture a bit at a time, mixing just until blended.
- 5. In a separate bowl, mash together the quick rolled oats, brown sugar, butter and cinnamon with your hands until you get a crumbly streusel mixture.
- 6. Scoop about 1/4 cup of muffin batter into each cup, or until the cups are 2/3 full. Sprinkle the streusel topping across the tops.
- 7. Bake the pumpkin streusel muffins at 350 degrees for 28 to 30 minutes. Cool completely on a wire rack.
I like a heavy-handed spice mixture, feel free to scale back if you prefer less spice and more pumpkin. If you have pumpkin pie spice, you could sub a teaspoon and a half of that for my cinnamon/cloves/ginger mixture.
Recipe Copyright Fifty-Two Cakes 2012
Apparently St. Louis has the second largest Mardi Gras celebration in the country, behind beautiful and festive New Orleans. Apparently this is especially so in the Soulard neighborhood, which I’m not especially familiar with yet. Apparently the drinking starts early and stays hard all day. So some smart individuals I know (Hi, Maggie!) decided to have a Mardi Gras breakfast to start the day off right – with full tummies. So for this St. Louis Mardi Gras breakfast, I decided to make a true New Orleans original treat – bananas foster, but in the form of a muffin. (Thanks for the idea, Lori!) Bananas foster is traditionally served with vanilla ice cream, but since it’s being served for breakfast alongside a host of other yum foods, I just topped it with a bit of cream cheese frosting and garnished with Mardi Gras colored coarse sugar and gold dragees. The recipe yields about 18 muffins.
Bananas Foster Muffin Recipe Ingredients
- 1 1/2 cups white flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 large ripe bananas, mashed
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1/2 cup butter, melted
- 1/4 cup milk
- 2 tablespoons dark rum
- 1 large egg, room temperature
Bananas Foster Muffin Recipe Directions
Preheat oven to 350 degrees and fill two muffin tins with paper cupcake liners. Sift together the flour, baking soda, salt and cinnamon into one bowl and set aside. In a separate bowl, combined the mashed bananas, brown sugar, sugar, butter, milk rum and egg and blend completely. Add the dry ingredients a bit at a time and blend completely after each addition. Fill the muffin cups about 3/4 full. Bake for 15 to 17 minutes, or until the muffins have a rich golden color and spring back when pressed gently. FYI – I accidentally bought plantains instead of ripened bananas, which are very different, so I had to break mine down in a pan over low heat with orange juice, brown sugar and butter. This recipe works with plantains if you do that, but bananas are definitely the way to go.
Rum Glaze Recipe Ingredients
- 3 tablespoons dark rum
- 1 tablespoons sugar
- 1/4 teaspoon cinnamon
Rum Glaze Recipe Directions
While the muffins are baking prepare the rum glaze. Mix the three rum glaze ingredients until the sugar is dissolve. Brush over the bananas foster muffins while they’re still warm from the oven. I garnished mine with a dollop of cream cheese frosting and coarse purple sugar and coarse green sugar, as well as gold dragees. You really don’t need to make that entire cream cheese frosting recipe, unless you plan to fully frost the muffins. I barely needed any to dollop the muffins.