These muffins are gorgeously delish. You use a whole lemon, ground up (peel and all) to make them, which gives them a fabulous lemon flavour!
There are also chopped walnuts in them, for an added dimension of flavour. I do so love toasted walnuts and lemon . . . together they are just wonderful!
Add to that a gorgeous lemon drizzle icing and you have one very spectacular muffin indeed! The only down side being (and that all depends on how you look at it) is that the recipe makes rather a lot.
Twelve rather large Texas Sized Muffins if you are so inclined, or twenty four regular sized ones, which is a lot of muffins! Mind you . . . I did cut the recipe in half (it is possible) and got 9 medium large ones. I had never cut the recipe in half before, so it was nice to know that I could do so without any problems. Of course they do freeze well also. Just freeze them before glazing and then glaze them when you are ready to thaw and eat them!!
*Whole Lemon Muffins*
Makes 12 very large muffins
These muffins are fantastic. An entire ground lemon goes into the mix, giving these the ultimate in lemon flavour. The addition of a healthy dose of Greek Yogurt ensures that they are moist. These have to be my absolute favourite all time muffins. They are meant to be baked in Texas Size muffin tins, but you can bake them in normal muffin tins, giving you roughly twice the number of muffins. Decrease the baking time by about 5 or 6 minutes in that case.Makes 12 very large muffins
few drops vanilla
lemon juice to give you a thick drizzle icing Whisk together the ingredients for the drizzle until thick and smooth. Drizzle over the cooled muffins. Allow to set before serving. Save in an airtight container.