It all started with an innocent trip to the compost pile. There I stumbled upon two decent looking turnips that stirred a craving for turnip muffins. After greasing two muffin tins, I realized I only had enough turnip puree to make one dozen. No point letting the other greased tin go to waste! So I searched for another seasonal muffin recipe and finally decided that lemon basil muffins would be fun to try, since we had lemon juice and basil in the fridge. A recipe from The Daily Galette proved a helpful guide, though I couldn’t help playing with it just slightly. Definitely a keeper, possibly my favorite yet. Yum!
Lemon Basil Muffins
2 cups flour (half whole wheat)
1 tablespoon baking powder
1/2 tsp salt
2 eggs (or flax eggs)
1/2 cup milk + 1/2 cup lemon juice (or 1 cup milk + 1 tablespoon lemon zest)
1/2 cup sugar
1/4 cup oil
2 tablespoons minced fresh basil
Sift together dry ingredients. In a separate bowl, beat together eggs, milk, sugar, oil, and lemon juice or zest. Mix together and fold in basil, until just combined. Batter will still be lumpy, don’t overmix! Bake at 400ºF for 15-17 minutes. Impossible to eat just one!