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| I have told you before about my love for Meyer Lemons. These little muffins can be served at tea time as teacakes or at breakfast. My guys could not get enough of them! |
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
6 tablespoons butter, room temperature
3/4 cups sugar
1 large egg
1 large egg white
3 Meyer Lemons or regular Lemons to make 2 tbsp Meyer lemon zest (or regular lemon) and 1/2 cup Meyer lemon juice (or regular lemon)
1/2 cup plain yogurt (I used Greek yogurt.)
Optional: If you have another Lemon, you can juice it and add powdered sugar to it until it become thick enough to drizzle and drizzle over for a glaze.
Preheat oven to 350 degrees. Grease mini muffin tin with baking spray and then dust with flour. In a bowl, whisk together flours, baking powder, baking soda and salt. Set aside. In the bowl of your electric mixer, cream together butter and sugar until fluffy. Beat in eggs, one at a time, followed by lemon zest. Stir 1/3 of the flour mixture into the butter mixture, followed by the lemon juice. Add in additional 1/3 of the flour mixture, followed by the yogurt. Stir in all remaining flour, but do not over mix. Using a small spoon, scoop batter into prepared pan until each is about 3/4 full. Bake for 10 to 15 minutes or until a toothpick inserted into center comes out clean. Drizzle glaze over them, if desired.
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| Original Recipe from Cooking With My Kid |
These are so simple to assemble! Just spread two slices of rye bread with a thin layer of cream cheese. Pull the leaves off the stems and top of the slices of bread with the watercress leaves. Sprinkle generously with salt and a sprinkle of pepper and you are done! Cut into quarters and layer on a plate.
