One of the most coveted items in my kitchen right now is a jar of my aunt Marian’s blueberry jam: it’s summer on a spoon. We’ve been eating it heaped on slices of toasted Rideau Bakery rye, and last week, on hot-from-the-oven lemon-yogurt muffins.
These aren’t muffins of the more-calories-than-a-donut variety: they’re more bread than cake. Barely sweet and bulked up by whole wheat flour, they’re perfect for breakfast on the go or a quick mid-afternoon pick-me-up to carry you through to dinner. Alternatively, take the time to sit down with them, sliced down the middle and slathered with your favourite jam or jelly.
Warm weather, you’re so close I can taste you.
4-6 tbsp honey
4 tbsp butter
1 cup yogurt
1/4 cup lemon juice
1/2 tsp lemon zest
1 cup all purpose flour
1 cup whole wheat flour
a few pinches of nutmeg
1 1/2 tsp baking soda
1/4 tsp salt
1. In a small saucepan over medium-low heat, allow the honey and butter to melt and combine. Set aside.
2. In a medium bowl, mix the yogurt, egg, lemon juice and zest together until combined. Stir in the melted butter and honey.
3. In a large bowl, stir the dry ingredients together. Make an indentation in the centre. Pour in wet ingredients and stir from the bottom of the bowl until just combined. Scoop into greased muffin cups. Bake at 375 degrees for 20 minutes, or until golden-brown.