My inspiration for this recipe came out of desperation. I needed a fast and easy snack for a play group I was hosting this morning. Lately I have been relying far too much on convenience foods and baked goods from the grocery store. I really wanted to provide something homemade today. But I also didn't want to run out for ingredients. I remembered I had a little leftover lemon pie filling from last week's lemon bars and thought they would be a delicious addition to an ordinary muffin recipe. If you don't have lemon pie filling on hand I'm sure an apple pie filling or even jam would be perfect here.
Lemon Surprise Muffins
by
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients (12 muffins)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup soy milk
- 1 tsp pure vanilla extract
- 1 egg
- 1/4 cup Earth Balance Spread
- 1/2 cup lemon pie filling
Instructions
Preheat oven to 400° F.
Melt Earth Balance spread in the microwave for 30 seconds until melted. Set it aside at room temperature to cool, but don't let it solidify again.
Beat the eggs in a separate bowl and then add the sugar, soy milk and vanilla to the eggs. Add cooled butter.
In separate bowl combine the flour, baking powder and salt.
Add dry ingredients to the liquid and mix until just combined. The batter should be visibly lumpy, and you may see pockets of dry flour.
Thoroughly grease a muffin pan (or use paper muffin liners).
Scoop a tablespoon of the batter into each of 12 muffins. Top batter with a teaspoon of lemon pie filling. Try to center the lemon filling.
Top with another tablespoon of muffin batter and spread to completely cover lemon pie filling. It is ok if it doesn't completely cover...it just won't be a surprise (as in the photo!)
Bake 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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