The other night my mom looked in the refrigerator and said, “what are we going to do with all these lemons!” Both my mom and I came across Jules’ Lemon Cranberry muffins on her blog Jules Speaks. However we did not have fresh cranberries in the house so I substituted and added raspberries instead!
Before I share this recipe I need to make a disclaimer. I got sick, from a mistake I made! Be sure when you get cornmeal it is specifically GF! Before using my cornmeal I checked the ingredients and it looked safe. However, after I ate a muffin I did not feel right. Soon after I started to get clammy, bloated belly, headache, (along with all the other unwanted symptoms).
At first I thought it was impossible (I had used it once before, and thankfully I don’t remember getting sick). How the heck could I get sick from something that I made? I went on Bob Red Mill’s site, to only learn that they have a GF and non GF cornmeal. Then I double checked it using my ScanAvert App on my iPhone. As I suspected this product was not safe.
I can’t begin to tell you how dumb I felt after I learned this. It wasn’t someone else that screwed up and caused me to get sick, it was my own self. So again, I warn you to double check your ingredients!!
Though I unfortunately got sick (probably one of the worst reactions) and have to suffer with the consequences, I have to say, the lemons and the raspberries paired well. While the raspberries were a little tart the muffins were great! I will definitely make these again, however next time I will use GF cornmeal! Below is the recipe with my alterations!
Lemon Raspberry Muffins
(Taken from Jules Speaks and Adapted)]
1/2 c. Evaporated Cane Juice, plus a little to sprinkle on top of the muffins
5 tbsp. Earth Balance Butter
3/4 c. of Vanilla SO Delicious Coconut Milk Yogurt
2 tbsp lemon juice
1 tsp. pure vanilla extract
1 tbsp of lemon zest
1 1/2 c. of Jules GF Flour
1/2 c. GF cornmeal
1 tsbp GF baking powder
1 tsp. baking soda
1 cup of fresh raspberries
Preheat oven to 375*. Line 12 muffin tins with muffin papers.
Beat together sugar and butter until light. Add egg (or egg substitute), yogurt, lemon juice, vanilla extract and lemon zest, beating until well mixed. Gradually stir in the dry ingredients until fully incorporated – the batter will be very thick. Fold in the raspberries. Fill muffin cups 2/3 full and smooth tops with a rubber spatula. Bake for 20- 25 minutes, or until lightly browned and springy to the touch. Let cool on a wire rack.
We still have a ton of lemons left so since it is my dad’s birthday today, we are making italian sausage and peppers and lemon chicken!! Two wonderful recipes.
Happy Birthday Dad! Thanks for being one of my recipe testers. I know I can always count on you for an honest opinion. May your day be full of joy and happiness. Can’t wait to celebrate with you tonight.