When you spend the weekend baking, you better have something to show for it. And I do.

Besides making lemon curd on a weekly  basis (you should see my arms, whisking makes you ripped), our lemon stash is slowly slowly shrinking due to baking adventures.  This week, the baking adventure was whole lemon muffins. I used this recipe from the blog Smells like Home. I have a secret to tell you, I've found the secret to gluten-free baking and that secret is sour cream. Shhh. It makes everything delicious.

So you'll need.

1 whole lemon cut into quarters with the seeds removed (remember because you're using a WHOLE lemon, I really must insist you use an organic one).
1 cup walnuts (although if you're allergic substituting poppy seeds looks yummy!).
1 cup butter softened
1.5 cups sugar
3 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 tablespoons baking powder
2 2/3 cups flour (I used all purpose white wings gluten free flour)
1 teaspoon salt
1 2/3 cups sour cream or plain yogurt

Preheat the oven to 350 F.  And lightly grease or line your muffin tin.  This recipe made 12 jumbo muffins for me and 5 petite muffins.  Which all in all is a LOT of muffins.

First in a food processor grind up the lemon and remove from bowl. Without cleaning the food processor grind up walnuts and add to the lemon it should look something like this (although it probably won't have my shadow):

The recipe calls for fitting your food processor with a paddle attachment, but I just used a big bowl and a handmixer for the following steps. Before you get to that though measure your flour and rising agents and set them aside and measure out your sour cream and set that aside.

Then, cream the butter.  Add the sugar and beat until light and fluffy. Add all the eggs, all at once - I know, it's wild. Then beat until well combined. Then add the vanilla and beat again.  Next begin adding 1/3 of the flour mixture and beat until incorporated. Then add 1/2 of the sour cream. And beat again. Continue in this way, ending with flour, until it has all been incorporated.   Then gently mix in the lemon and nut mixture.

Gently spoon the mixture into the muffin tin until it comes just to the top of tray and bake for 18-25 minutes or until a tooth pick comes out crumb free.

I serve mine with a dollop of lemon curd because I can't help myself and we have tubs of it in the fridge! Not shown because I can never remember to take a picture when the lemon curd is near, I am too busy spooning it into my mouth with a ladle.

Updated this is number 10 on my life list to cook 100 new recipes.