As I was making these, I discovered that my baking powder was old. I mean old. Dead and gone. It expired in 2009.
Has that ever happened to you? Once, when we were at the farm cooking dinner for the family, we found some cumin in the spice rack from the 1980s. You didn’t even need to look at the date to know it had expired many moons ago. The outdated label said it all. Scary.
Sadly, I’m not sure if or how the expired baking powder affected this recipe. The muffins seemed normal to me, though I guess they could have risen more? The worst realization of this whole ordeal is that nearly every baked good recipe I’ve made for this blog (in the 3 years since I started it!) has been made with baking soda that had one foot in the grave. I offer my sincerest apologies.
Ingredients: (Makes 12 muffins)
Adapted from Cooking Light’s Tuscan Lemon Muffins
1 3/4 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
6 oz nonfat yogurt
1/2 cup water
1/4 cup canola oil
zest and juice of 1/2 lemon
1 large egg, lightly beaten
For the lemon icing:
1 cup powdered sugar
1 tbsp fresh lemon juice
2 teaspoons grated lemon zest
1 tbsp milk
Directions: Preheat oven to 350 degrees. In a mixing bowl, combine flour, baking powder, salt, and sugar. Make a well in the center.
In a separate bowl, combine the yogurt, water, lemon juice, oil and egg. Pour the liquid mixture into the well of the dry mix.
Mix until just combined. The batter should be airy and light.
Stir in the zest.
Spray muffin tins with cooking spray. Divide the batter among the muffin cups and bake for about 15 minutes, or until done.
Allow the muffins to cool slightly while you make the lemon icing.
This part is easy. Simply whisk together the powdered sugar, lemon juice and zest, and milk. Then, drizzle over each muffin.
Super messy, but super yummy.
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