Tuesday, August 09, 2011

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.


  1. Whisking is exercise? Why didn't anyone tell me this sooner? I am starting today.

  2. Those look incredible! Look at you! ;)

  3. YUM! I love love love all things lemon.

  4. That looks so amazingly yummy!

    The moment I saw the words lemon I was sold. ;)

    The Cat Hag
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  5. I don't envy your gluten-intolerance but I sure do envy your lemon tree.

  6. You know--I've never been much of a lemon fan, but I've seen some delicious recipes (this one included!) that make me want to give it another go. Once my belly is completely on the mend (I had to temporarily cut out all dairy from my diet) I may give this a whirl. Thanks for a great recipe! :)

  7. YUM. I love lemon flavored anything, and this made my tummy growl!

  8. Oh yum...you have been busy! Looks delish!

  9. OMG I'm obsessed with lemon curd...its my fav. especially on scones :D om nom nom

    Thanks for stopping by my blog <3

  10. Mmm this looks so great, I love lemon curd :)

  11. Yummy! I love anything with lemons!

  12. "Shoving it in my mouth with a ladle!"
    Your hysterical, and clearly know how to work your way around a lemon!


  13. Yum!!! your recipes are my favourites, I can't wait to try this out!

  14. Hi Deidre,

    thanks so much for your comment on my blog.

    I love lemon curd too! It's on my list of recipes to master so that i can enter (and win!) our local show with it!

    Adding these biscuits to my list of must bakes.

    have a lovely day,

    bf x

  15. thanks for the comment! those muffins look really yummy


  16. Thanks for stopping by my blog and leaving love - I love finding other Aussie bloggers, too!

    I need to bake some more - this has definitely inspired me!



  17. Skye - It is when you do it for an hour or so...possibly negated by eating buckets of lemon curd though.

    Andi - I wish I could share them with you!

    Teacher girl - They were super yummy!

    Carina - these are delicious, I'd definitely recommend them!

    Cat Hag - So good, and the added nuttiness is fab

    The Zadge - well, it's not *our* lemon tree yet producing these lemons!!

    Charlotte - Aw, I hope you feel better and your belly can stomach dairy again real soon!

    Alex - give it a whirl then, it's pretty easy baking :)

    Alexa - Indeed, the best kind of busy though!

    Joanne - they are so yum!

    Tiny Dancer - I can't stop making lemon curd, it's starting to be a problem, but it is sooo good!

    Katie - So yum!

    Savannah - then I'd definitely recommend these lemon muffins!

    Cheryl Lage - Thank you! It's only funny because it's true ;)

    many colours of happiness - let me know what you think!

    Ballet Flats - I've found it pretty easy to get right just whisk whisk whisk!

    Wooden heartbeat - They're delish!

    Aprilla - well, I blog IN australia, but I wasn't born here :)

  18. a weekend of baking is never wasted. i find time in the kitchen is purely meditative (most of the time, anyway).

  19. I'm going to totally stop using my mixer and start whisking by hand - bingo wings be gone!

  20. These look delicious! I will have to try them.



  21. I made a recipe recently...well a mixture more of lemon curd and whipped cream over strawberries. YUM!

  22. Follow your own way - AMEN to that. I couldn't agree more. Plus, I have answers in the kitchen.

    Shiny Pigeon - Haha, yes! it's seriously hard work.

    Sarah Nicole - please do, and drop by to tell me how they turn out.

    Nikki - I just drooled a little. YUM

  23. To tone my arms for the spring days that are around the corner, and to fill my belly with tastiness from the oven, yes, I will earmark this recipe. Thanks.

  24. sour cream is gluten-free? I never knew that.