As I mentioned at the end of last year in this post, one of my plans for the New Year was to learn cuisines with which I was unfamiliar, so I started by requesting a lot (LOT!) of books from the library. Many I have loved, and many have been hugely disappointing. One series of books that I have quite enjoyed is by the Texas Pastry Queen. Don't the covers alone make you salivate? Wait until you look inside!
Today's recipe comes from her Entertaining book. Now I know what you're thinking, a muffin is not exotic, and that's true, but this one is quite unique in that it contains a whole lemon: the peel, the pith, the fruit. It makes for a muffin unlike any other I've ever had, with a dense, rich texture, a touch of sweetness, and a very complex taste. Redolent of lemon, not tart, but with perhaps a tiny touch of the bitterness one might expect from the peel and pith of a lemon.
I am not one for leaving well enough alone, as you know, so thought these benefited greatly in both taste and appearance with a little lemon juice and confectioner's sugar drizzle, and then a light dusting with even more confectioners' sugar. These are not overly sweet muffins, so these two small additions complemented rather than overwhelmed.
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