Lemon Cornmeal Muffins

Today I made Lemon Cornmeal Muffins!

1C lemon juice (about 4 lemons’ worth), 1/2C butter, melted, 1 1/4C flour, 1T baking powder, 1/2t baking soda, heaping 1 3/4C cornmeal, heaping 2/3C sugar, 2 eggs

Preheat oven to 400F.

Sift together flour, baking powder and baking soda. Stir in cornmeal and sugar. In separate bowl, beat eggs and cooled melted butter. Add zest to the juice. Make a well in the center of the dry ingredients. Stir in juice and egg mixtures just until blended. Spoon into greased, non-stick or paper-lined muffin tin. Bake 20 minutes or until a toothpick inserted into a muffin comes out clean.

Lemon Cornmeal Muffins

Coeur a la Creme

Today I made Coeur a la Creme!

This recipe is from the book, “The Frugal Gourmet” by Jeff Smith, published in 1984. I used non-fat dairy products.

8 oz cream cheese, 8 oz sour cream, 2T lemon juice, 2T sugar, fruit, such as sliced strawberries

Mix all ingredients except fruit. Smooth into desired shape. Chill.

Coeur A La Creme

Garnish with fruit.

Coeur A La Creme

Coeur A La Creme