by Donna Cain
Lemon Thyme MuffinsI love trying new recipes and the internet provides endless opportunities for new ideas for our breakfasts at the Captain Freeman Inn. We have been revamping our summer menu with a new goal to balance our sweet and savory breakfasts with less carbs. When we serve a savory dish my new goal is to pair that with a less sweet first course. This past week we served our popular mushroom and sun dried tomato omelet, and I was looking for a muffin or biscuit to serve as the first course with the coffee/tea and fruit. I came upon this recipe and loved the thought of cornmeal with thyme and lemon. This muffin was light, flavorful and refreshing. I always judge the success of a new recipe by how empty the plates are and our guest’s reaction. Happy to report that all the plates were empty and many guest’s commented on how good the muffin was.
- 1 cup AP flour
- ¾ cup cornmeal
- 2½ teaspoon baking powder
- ¼ teaspoon salt
- grated lemon rind from one whole lemon
- 5 stalks of fresh thyme leaves
- ½ cup white sugar
- ¾ cup plain yogurt (not Greek)
- ¼ cup olive oil
- 2 Tablespoons fresh lemon juice
- 1 large egg
- 2 Tablespoons water
- Cooking spray
- Preheat oven to 375
- Coat muffin pan with non-stick spray
- Add flour, cornmeal, baking powder, salt, lemon rind and thyme to a mixing bowl, whisk to thoroughly incorporate
- In a separate bowl, whisk together the sugar, yogurt, olive oil, lemon, juice, egg and water
- Pour the wet ingredients into the dry, and mix ONLY until combined
- Spoon batter into prepared muffin tins.
- Bake for 15-20 minutes, done when toothpick comes out clean
- Let cool 10 minutes before removing from the tin
