These muffins are delicious slathered with fresh blueberry or strawberry preserves. If you can't find Meyer lemons, use traditional lemons--just up the sugar by a couple of Tablespoons.
Nonstick cooking spray
1 -1/2 cups plain unsweetened coconut milk
2 large eggs
1/2 stick unsalted butter or vegan butter, melted
2 tbsp minced fresh Meyer lemon zest, yellow part only
1 tbsp fresh, strained Meyer lemon juice
1 tsp vanilla extract
2 cups all purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
- Preheat oven to 375 degrees F. Spray a 12-well muffin pan with cooking spray.
- In a large bowl, whisk together coconut milk, eggs, butter, zest, juice, and vanilla. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Dollop the batter evenly amongst the wells in the muffin pan.
- Bake until only a couple of crumbs cling to a cake tester when poked into the center of a muffin, about 25 minutes. Let cool to room temperature.