As some readers may know, I am once again training for the Boston Marathon. Today was the daunting, surreal 20 mile training run. And I survived. I owe my success to this beautiful Cara Cara orange that I ate the other day. Just kidding– but it was a particularly good piece of fruit.
Knowing that a) I had lemons in my kitchen and b) I would want to scarf down carbohydrates after the long run, I made these Mini Glazed Lemon Muffins.
Aren’t they just the cutest things? Bite-sized joy.
Although the batter was a bit thick, more like a dough, I was pleased that they turned out almost scone-like. Finished off with a tangy lemon glaze, these would be perfect for an Easter brunch. Or, after a long run…
Mini Glazed Lemon Muffins
Adapted from Betty Crocker
Makes 24 mini-muffins
3/4 cup milk
1/3 cup vegetable oil
1/2 cup sugar
Zest from one lemon
2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 tsp pumpkin pie spice [or 1/2 tsp cinnamon, 1/4 tsp allspice]
2 cups confectioner’s sugar
Lemon juice from 1 lemon (3-4 tbs)
Preheat oven to 400 degrees. Grease mini-muffin tin with butter.
In a large bowl, beat milk, oil, sugar, lemon, and eggs. Stir in remaining ingredients. Do not over-mix. Bake for 8-10 minutes, until a toothpick comes out clean.
While baking, make the glaze by combining the sugar and juice in a bowl. Gradually add milk to thin the glaze, if needed. Let muffins cool, then drizzle glaze over muffins.