It’s beginning to look a lot like Christmas here in the Sierra Foothills. Our first snow of the season has fallen. The trees are covered and the ground looks like powdered sugar. The baking season is upon us and today is the first day of 12 Days of Sharing.
For the next 12 days I’ll be posting some homemade baked goods and jams in honor of the 12 Days of Sharing. On Saturday, our team Nevada County Bakers will be at the Nevada County Food and Toy Run selling those baked goods and homemade jams to raise money for the Share Our Strength campaign. Being part of the Share Our Strength campaign, I’ve met a lot of fellow food bloggers dedicating their time to this great cause, including fellow food blogger, Jennifer Perillo of In Jennie’s Kitchen who is hosting our 12 Days of Sharing event.
Today I’ve decided to contribute to the Virtual Cookie Jar a zesty Lemom Muffin recipe along with a homemade Mango jam. This is one new recipe I’ll add to our bake sales.These muffins are light and fluffy with a zesty kick. I hope you enjoy them! Later in the week I’ll be dedicating more to the cookies.
If you would like to donate to Share Our Strength, just click on the badge below. By donating you will be entered in a giveaway to win some funtastic prizes inluding a new Cuisinart Mixer, Gift Certificates and More!
Zesty Lemon Muffins
1 cup unsalted butter
1 cup sugar, plus a little extra to sprinkle on top of muffins before baking
4 large eggs, separated
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fresh lemon juice
1 teaspoon lemon zest
In a medium size mixing bowl, cream together the butter and sugar until light and fluffy; add egg yolks one at a time, beating well. Set aside.
In another mixing bowl, combine flour, baking powder, and salt; add to creamed mixture. Slowly add the lemon juice, beating well.
Lightly beat eggs whites until frothy. Fold egg whites into batter; stir in lemon zest. Using large scoop, fill muffin cups about three-quarters full. Sprinkle tops of muffins with sugar.
Bake lemon muffins at 375° for 20 to 25 minutes, until lightly brown. Makes about 12 lemon muffins.
12 cups fresh mango diced
2 cups sugar
4 cups water
zest of 1 lemon
In a medium pot, cook mango slices in water about 15 minutes or until tender. Drain. Add sugar. Boil until thick and of jam consistency. Stir often to prevent scorching. Cool to room temperature. Jam will thicken as it sits. Spoon into canning jars. Makes a great holiday gift.
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