Looking for delicious, no-fuss recipes to celebrate Mother’s Day, May 10th, 2009?
No hassles, no worries, no drama…this week I’m providing the easiest yet tastiest breakfast and brunch foods to help you create a menu any mom can enjoy. And if you happen to be a busy mom (like me) who ends up doing most of the cooking too—you are sure to appreciate these time-saving tidbits.
Bursting with citrus flavor, Lemon-Lime Mini Muffins require only a touch of love and a handful of everyday ingredients to take center stage in your spring and summer celebrations. Equally at ease inside a bed & breakfast inn or served amongst family & friends at home, these easy-to-make Citrus Poppers will bring a ray sunshine to any gathering.
But don’t just bake Citrus Poppers for Mother’s Day, feel free to enjoy them all year long—anytime you need a refreshing pick-me-up at the breakfast table.
Enjoy!
Lemon-Lime Citrus Popper Mini Muffins
(featured on Inn Cuisine, adapted from Breakfast in Bed submitted by Meadow Creek Ranch Bed & Breakfast Inn)
- 1 stick (1/2 cup) plus 3 tablespoons unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- freshly grated zest of 1 medium lemon and 1 medium lime (reserve lemon and lime for juice)
- 2 eggs
- 1/4 cup low-fat vanilla yogurt (plus more if batter seems too dry)
- 1 & 1/3 cups all-purpose flour (I suggest unbleached, white whole wheat all-purpose flour)
- 1 & 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- freshly squeezed juice of 1 medium lemon and 1 medium lime
Preheat oven to 400 degrees F. Thoroughly grease a 24-cup mini muffin tin and set aside.
In a large mixing bowl, cream butter, sugar and citrus zest; add eggs, beating well. Stir in vanilla yogurt until combined. In a separate bowl, sift together flour, baking powder and salt. Add dry ingredients to wet, alternating with citrus juice and blending well after each addition. If batter seems too dry, add a bit more vanilla yogurt to compensate. Using prepared batter, fill greased mini muffin cups 3/4 to full and bake in preheated 400 degree F oven for 13-16 minutes, or until muffins are lightly golden and a toothpick inserted in centers comes out clean. Remove tin from oven, allow to cool a few minutes then loosen muffins from tin and carefully remove to a wire rack to finish cooling. Serve Citrus Poppers warm or at room temperature, with butter, preserves or marmalade. Store leftovers airtight.
Yield: 24 mini muffins
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{ 7 comments… read them below or add one }
Oooh I can almost smell the heady zest from here! And what a cute name too. And on cue I would literally pop lots of these little gems into my waiting mouth
I’m so glad to see that you’re using white whole wheat flour in these little muffins — I would definitely do the same. And there’s something about a burst of citrus that makes these perfect for afternoon tea. I think I will make some and freeze them for those serendipitous moments when my neighbor drops by at 3:00, and I have nothing to serve!
“popper” is an apt name here, as i’m sure i’d pop ‘em into my mouth in record time, probably before they made it to my mom’s hands.
I’d love to wake up to a basket of these on the table and I’m not even a mom!
These are so cute and look so yummy!!
Happy belated mother’s day! Thanks for sharing this recipe. You’re right I did do the majority of the cooking and all of the baking! That just meant we were eating what I wanted!
~ingrid
I love lemon everything. I have lemon bars on tap for this weekend, if I get off the couch.
They look tasty.