Thursday, March 31, 2011

Meyer Lemon Cornmeal Cake & Meyer Lemon Cranberry Muffins

Okay, here are the other 2 recipes that I used my Meyer Lemons in. I saw that The Food Librarian made this Lemon Cornmeal Cake with Meyer Lemons and I decided to follow her lead.
It was a stir and mix kind of cake with a nice powdered sugar glaze. I didn't make the blueberry sauce because I was trying to keep this sweet and simple. It sure was delicious. I made 1/2 the recipe in a 6-inch pan.
My daughters really loved this one. I really enjoy the texture that a little bit of cornmeal adds to a recipe.
This was simply delightful and one that I want to make again for sure. I don't think I got the glaze thick enough and it pooled in the middle, but that middle section was really citrus-y and delicious. Extra glaze added a bunch of flavor!

I used the last of my Meyer Lemons to make these Meyer Lemon Cranberry Muffins. I can't remember where I saw this recipe but I always have a stash of frozen cranberries in my freezer, so I figured this was the perfect time to pull them out.
This recipe was originally baked in a loaf pan, but I rarely have the patience for a loaf of quick bread. Muffins are easier and quicker.

The most interesting thing about this recipe is that the wet ingredients are mostly Meyer lemon juice. There is an egg and a little bit of oil, but for the most part, lemon juice does the job. As you can imagine, that gives this muffins a really bright, lemon-y flavor. Very lemon-y and citrus-y and just tart enough with that lovely edge of sweet that the Meyer lemon has.

The cranberries sunk the bottom of the muffin tin, so when I turned them out of the pan, I left them upside down. I added some of the leftover glaze from the cornmeal cake above, but for some reason I think these were better without the glaze.

That my friends, is the end of my Meyer Lemon extravanganza for this year. I hope I find them again next year and I can experiment even more.

Here is the recipe for Lemon Cornmeal Cake with Lemon Glaze that I adapted via epicurious
* I used Meyer Lemons
* I made 1/2 the recipe in a 6-inch pan

Here is the recipe for Lemon Cranberry Coconut Bread adapted to make muffins from Baking Bites
* I omitted the coconut
* I made muffins, baked them at 400 degrees for 15 minutes


Julie @ Willow Bird Baking said...

Oh goodness, this looks good!

Aggie said...

um...yum! I love meyer lemons and have a little tree in my backyard that I am willing so hard to produce! both of these looks so delicious! I love lemon desserts!

The Food Librarian said...

Love those cranberry little delights! I have got to try those next! :) - mary