Meyer Lemon Muffins {low fat}

Meyer lemons are like the regular lemon's more awesome cousin. They are a cross between a lemon and an orange, and are less acidic and slightly sweeter. They are also only in season for a few short months in the winter. I'm wondering if they are having a bad season because I haven't seen too many of them. However, I have bought them from Sam's Club and Wal-Mart.

Aren't they pretty? It's nice to have something so bright and cheerful in season during the gray, cold, gross and dreary winter. Winter isn't my favorite season, can you tell?! Even though I would love to bake and bake and bake with these lovelies, my waistline just can't afford it. That's why when I discovered this low fat recipe, I was all over it. 

Meyer Lemon Muffins {low fat}

2 cups all purpose flour
2/3 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

zest from 2 Meyer lemons
1 cup low fat milk 

1 tablespoon fresh Meyer lemon juice

2 large eggs
3 tablespoons oil (I used a canola/olive oil blend)

Glaze:

1 cup confectioner's sugar

Meyer lemon juice - enough to achieve desired consistency

1/2 teaspoon vanilla extract (optional)

• Preheat oven to 400 degrees. Spray a 12-cup muffin tin with non-stick cooking spray or use paper liners. (Since this was a low fat recipe, I sprayed my liners just to be sure they didn't stick.)
• Zest your lemons and add zest to medium sized mixing bowl. 
• Juice lemons and add one tablespoon lemon juice to one cup low-fat milk in a separate bowl or measuring cup. Set aside. (Save remaining juice for glaze. See note regarding lemons.)
• To the zest in mixing bowl - add flour, sugar, baking powder, baking soda and salt. Whisk together until blended. 
• In a separate bowl, whisk together eggs and oil. Add the milk and lemon juice mixture - it should look lumpy (it is a buttermilk replacement. You could use buttermilk instead.) Whisk until blended. 
• Add wet ingredients to the dry ingredients and mix until just combined. 

NOTE: if the Meyer lemons are very ripe, with a thin soft skin, you can finely chop up the entire lemon (or both if you really like lemons) that you have juiced and zested and add to batter. If the lemons have a thick, firm skin, you may not want to do this as it will cause you to have bitter chunks in your muffins.

• fill muffin cups 3/4th full and bake for 15-20 minutes or until done. 
• While muffins are baking, mix together confectioner's sugar and enough lemon juice to achieve desired consistency of glaze. Add vanilla if using. If you do not have enough lemon juice to thin out the glaze, add milk until desired consistency is achieved. 

Recipe Inspired By: Renee's Kitchen Adventures (Weight Watchers info can be found at source. Keep in mind that Renee made 16 servings from recipe and I made 12, and I added a glaze.)

These were good re-heated in the oven the next day, and freeze well too.

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