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Whole Lemon Muffins Muffins:


1 medium lemon


1 cup pecans or walnuts 1 cup (2 sticks) unsalted butter, at room temperature 1-1/2 cups sugar 2 tsp vanilla


1 tsp baking soda 3 eggs


2-3/4 cups flour 1 Tablespoon baking powder 1 tsp salt


1-2/3 (16 oz) plain whole milk yogurt Glaze:


1 cup powdered sugar ½ tsp vanilla Freshly squeezed juice of 2 small lemons


To make muffins: Preheat oven to 350 degrees. Grease muffin tin with butter or cooking spray.


Wash and dry lemon, quarter and remove seeds. Put the whole lemon (skin, pith and all) in food processor fitted with metal blade for 1 minute. Scrape lemon into medium bowl. Without washing the processor bowl, add nuts and pulse 10-12 times. Add nuts to processed lemon and combine. Set lemon mixture aside to be used later.


Using a mixer fitted with paddle attachment, cream butter in a large bowl on medium- high speed 1 minute. Scrape down sides of bowl. Add sugar and mix on medium-high until light and fluffy, about 2 minutes. Scrape down bowl, add eggs all at once and beat on medium speed 1 minute. Add vanilla and beat 30 seconds. In medium bowl, stir together flour, baking soda, baking powder, and salt. Add 1/3 to batter and beat on medium-low until incorporated. Add half the yogurt and beat at medium speed until incorporated. Continue to add flour mixture and yogurt alternately, beating just long enough to incorporate. (end with dry ingredients) Gently stir in lemon nut mixture. Spoon


batter into muffin pans, filling each cup just to the top. Bake 30-35 minutes until slightly browned and toothpick inserted into middle comes out clean. Let cool in pan about 5 minutes. Remove muffins from pan.


To Make Glaze: Combine sugar, lemon juice, and vanilla in medium bowl. Drizzle glaze over warm muffins, it will harden in about 15 minutes. These are best served warm, but if tightly wrapped in plastic once completely cooled, they will taste great for about 3 days. They can be frozen up to 3 weeks.


Enjoy, Laureen


2017 OCTOBER i TEXAS LONGHORN JOURNAL 55


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