May 22, 2009

Lavinia’s Lemon-Currant Muffins

Robin

Originally posted in: Immortal Muffins

21 May 2009

Lavinia’s lemon-currant muffins

2 c plain flour

2 T – ¼ c sugar

1 T baking powder

¼ c melted butter (I don’t myself feel you can get away with oil in this recipe)

¾ c apple juice

1 beaten egg

½ tsp lemon essence*

½ c currants

Mix dry, mix wet, mix mix.  Fold currants in last.

12 muffins, 400°F 20-25 minutes

* If you can’t find lemon essence, you can mess about with lemon juice and grated rind.  I used to do this, but I’ve forgotten the proportions (I’d start by subbing 2T lemon juice for 2T of the apple juice plus 2 tsp rind.  That’s the cautious end though.  I’d almost certainly decide I wanted more) and didn’t write them down.  Just be sure you use FRESH juice and FRESH rind.

Apple-Cornmeal Muffins

Robin

Originally posted in: Immortal Muffins

21 May 2009

Apple-Cornmeal Muffins

1 ¼ c plain flour

2T – ¼ c sugar

1 T baking powder

1 c yellow cornmeal

¾ c apple juice

¼ c bland oil or melted butter

1 beaten egg

1 c peeled chopped apple, something tart and crisp

Mix dry, mix wet, mix mix.  Add apples last.  Stir just till dry ingredients damp.  Fill 12-15 muffin cups (greased or paper-cup lined) not quite full (they need room to rise).  400°F 20-25 minutes.