It’s time for me to revise my list of brunch meals and come up with more selections. I have a couple of good options, like Zucchini Frittata or Maple Apple Dutch Baby Pancakes, but I wanted something different and made with eggs. One of the best ways to cook eggs for a crowd is to bake them in the oven. Oven baked eggs are very convenient and becoming more popular. One dish that is particularly popular now, is Shakshuka. I wanted something similar in style, but with hearty greens as the base instead of tomatoes.
Ultimately, I decided to combine the two and sautéed hearty greens with tomatoes as the foundation for the baked eggs. Additionally, I wanted a bright creamy sauce to drizzle over the eggs, but nothing too heavy because I did not want it to detract from the vegetables and eggs. I pushed myself to stay away from cheese and heavy cream and try something lighter instead. It is rare to come across a healthy and creamy combination, but recently I discovered yogurt is a great substitute for heavy cream. Yogurt brings more tang to the meal, but it has a similar smooth texture as cream without the weight. As a result, baked eggs in sautéed greens with zesty yogurt sauce was born.
I love baked eggs with greens, but they are usually cooked with lots of heavy cream and melted cheese. I live for creamy-cheesy foods. Yet, there are times I want a lighter start to my day and not require a nap after breakfast. Yogurt comes to the rescue. I first learned about how well yogurt and eggs taste together when I made Julia Turshen’s Olive Oil Fried Eggs with Lemon Yogurt Sauce. These eggs are delightful. The lemon yogurt sauce invigorated the fried eggs with a creamy and bright citrus flavor. Keeping the flavors of this dish in mind, I set about to create the same zesty flavor with baked eggs and greens.
Eggs and spinach is a classic food pairing. Unfortunately, cooking spinach causes it to wilt down to nothing. You need five times the amount of fresh spinach to make one small spoonful of cooked spinach. I decided a combination of Swiss chard and spinach would provide more foundation to bake the eggs in. Swiss chard is one of my favorite hearty greens to cook with. It’s texture and flavor are somewhere in the middle of spinach and kale. Spinach is soft and mild, and kale is hearty and tough. Swiss chard is the perfect compromise of the two. Combining the two greens with the tomatoes adds more depth of flavor and body for the eggs to nestle in.
To give this recipe some pizzaz, I decided to layer the spices and seasoning by steeping them in the juices from the canned tomatoes. Then, I divided the perky tomato sauce between the vegetables and the yogurt sauce. My seasonings include minced ginger, saffron, and mini pinches of ground cayenne and cinnamon. There are many flavors here and require a delicate touch for everything to blend as one. The main flavors are saffron, ginger and lemon. The cayenne and cinnamon round out the flavors and highlight the swiss chard and tomatoes.
A small pinch of cinnamon adds warmth and sweetness to the sauce. The amount is intentionally small. Too much cinnamon will ruin it and be overbearing.
In my opinion, Swiss chard tastes better with a little dash of chili pepper. The spice helps reduce the bitter taste. Be cautious when adding both the cinnamon and cayenne so they do not overpower the other spices. Keep in mind when you taste the steeped tomato liquid the flavors will seem strong, but become less potent when added to the vegetables and the yogurt. If needed, add more granulated sugar and/or Kosher salt to balance them out.
I find the most difficult part of making baked eggs, is determining when the eggs are done. Just like making any egg meal, it takes practice to learn the visual clues. It is not like you are going to cut one open to check. For this recipe, the eggs bake in the oven nestled in sautéed tomatoes and leafy green pockets. Ideally, the eggs are done when the egg whites are just cooked through. Hopefully, at the same time the egg yolks are cooked, but are soft and runny. Have faith and trust your intuition and experience. 10 minutes was the perfect amount of time in my oven set at 400°F (204°C), but your cooking time could vary.
Baked eggs with sautéed greens and zesty yogurt sauce has the right balance of spunk and comfort to ease into your day. It is creamy, bright and nourishing. If you are not a fan of yogurt, substitute it with crème fraîche. Serve baked eggs with crusty artisan style toasted bread, like a baguette or sour dough batard, to mop up the vegetables laden in runny egg yolk and sauce.
Baked Eggs with Sauteed Greens and Zesty Yogurt Sauce
- 1 pinch saffron threads
- 1 TB boiling water
- 1 14.5 oz can (411 g) diced tomatoes
- 2 tsp minced ginger
- 1/2 tsp granulated sugar
- Shy 1/8 tsp ground cayenne pepper
- Shy 1/8 tsp ground cinnamon optional
- Kosher salt
- Freshly ground black pepper
- 4 oz plain Greek yogurt
- 1 lemon
- 1 TB Extra virgin olive oil
- 1- 8 oz (227 g) bunch Swiss chard cleaned and stems removed
- 1- 8 oz (227 g) bunch spinach cleaned and stems removed
- 1/4 cup (125 ml) vegetable stock
- 2 TB heavy cream
- Kosher salt and fresh ground black pepper to taste
- 4 large eggs
- 4 slices of toasted and buttered baquette
Preheat the oven to 400°F. Place the rack in the middle position in your oven.
Place the pinch of saffron into a small bowl and add 1 TB boiling water to the saffron. Let the saffron threads steep for 5 minutes.
Drain the liquid from the diced tomatoes into a small bowl. Reserve the tomatoes and pour the tomato liquid into a small sauce pan. Turn on the heat to medium and add the minced ginger, the saffron threads with their water, and a tiny pinch of each cayenne pepper, cinnamon, sugar, and Kosher salt to the liquid and bring it to a boil. Turn off the heat and let the liquid steep for 15 minutes.
Meanwhile, zest your lemon and reserve it for later. In a small bowl add the juice of one lemon, a small pinch of Kosher salt and the yogurt. Stir to combine. Set aside to rest.
Fold the chard and spinach leaves in half and slice in one-inch slices across the width. Heat an
8-inch skillet on a burner over medium-high heat. Add the extra virgin olive oil and when the oil starts to shimmer add the chard leaves and spinach. You will need to add them gradually into the skillet, so they do not spill over the sides. Turn the greens over to get coated with olive oil and begin to cook the greens. Sprinkle a small pinch of Kosher salt and a few rounds of freshly ground black pepper. Add the diced tomatoes and stir to combine.
Drain the tomato liquid through a fine mesh strainer and reserve the liquid. Add the collected minced ginger and saffron from the strainer, 3 TB of tomato liquid, vegetable stock, and heavy cream to the skillet. Stir. Cook until the greens are tender and most of the liquid is almost completely reduced, about 10-12 minutes.
While the greens are cooking, add the remaining tomato liquid to the yogurt. Add just enough to reach your desired consistency. You want the yogurt to have some body, but thin enough to easily coat the vegetables. Add any remaining liquid to the chard, spinach and tomatoes. Make sure you scrape out any stubborn saffron threads from the strainer and add to the greens or the yogurt.
If you added more liquid to the skillet, cook it down with the greens a few minutes more.
Use the back of a wooden spoon to make 4 impressions in the cooked greens, creating a nest for the eggs. One at a time, crack the eggs and carefully add them to the vegetable nests.
Place the skillet into the oven and cook for 10 minutes, or until the eggs are done. The whites will be set and the yolks runny. Or to your desired level of doneness. I check the eggs after 7 minutes to see how they are progressing.
Garnish the eggs and yogurt sauce with the reserved lemon zest.
Serve immediately family style, or plate for individual servings. One egg with greens and one piece of toasted bread.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Eggs are one of the best foods because you can eat them for any meal of the day. Scrambled eggs for breakfast, or an egg salad or spinach salad with hard-boiled eggs make a wonderful lunch. Dinner meals like quiche, soufflé, or omelets are perfect for a quick and easy supper. Eggs also make great appetizers. Who can resist mustardy or spicy deviled eggs? In fact, you could put an egg on almost anything and call it a meal. I believe eggs are perfect comfort food.
One outstanding egg dish, and perfect for all four meal categories, is the frittata. A frittata is an Italian omelet, like the Spanish tortilla. It is not folded over or rolled like a French or American omelet, but the principles are similar. Simply, whisked eggs cooked in a pan with cheese and fillings. Unlike the French omelet, Frittatas require a two-part cooking process. The first stage of cooking is on the stove, then it goes in the oven or under a broiler to finish cooking.
There are two standard ingredients in a frittata, eggs and Parmesan cheese. Add to this foundation, inspired combinations of cooked vegetables, herbs, more cheese, cured meats, or all of the above, and a frittata turns into a substantial meal. Frittatas are a light egg pancake of goodness. It’s also a great pantry meal to use up all the leftover vegetables or pasta hiding in your refrigerator.
I first discovered frittatas in the mid 1980’s from one of my favorite cookbooks, Cucina Fresca by Viana La Place and Evan Kleinman. At the time, this cookbook was a novelty and showed how fresh ingredients, simply prepared, produces great tasting food. It is also a good cookbook for entertaining, because it is filled with recipes that taste great at room temperature.
Zucchini and basil frittata is one of their recipes. It is a light omelet, filled with garlic infused zucchini and the warm sunshine of basil. I enjoy eating it for breakfast, brunch, lunch or dinner. If I remember correctly, the first time I made it was for a bridal shower. It was so long ago. The specifics of that time have faded, but the general feeling remains: a bright sun lit room, a table full of friends, laughter, and everyone happily enjoying this new meal. This memory returns to me every time I make zucchini and basil frittata, and so I always associate celebrations, bright sunshine, and good friends whenever I make it.
It is an easy meal to make with your kids and won’t require too much thought before you drink your first cup of coffee. I know I need a cup of coffee before I start working with sharp knives, fire or follow new instructions. Getting the frittata out of the skillet requires the steady and large hand of an adult. But, your children will think you are a magician as you reveal the surprise frittata out from under your pan, voilà.
Making a Mother’s Day Meal try these recipes:
Tips for success making Zucchini and Basil Frittata
You will need a well-seasoned 10-inch cast iron skillet, or a non-stick skillet. The frittata will need to slide or flip out the pan and the non-stick surface and sloped sides of the skillet will make it easier to work with.
Mix the eggs thoroughly with a wire whisk. You do not want streaks of egg whites throughout your cooked frittata.
Plan ahead, salt the zucchini and let it drain for 30 minutes. This is important first step that gets rid of excess moisture in the vegetables.
Cook the frittata on medium heat to prevent excess browning on the bottom and cook the eggs too quickly.
To serve as an appetizer, cut the frittata into small diamonds, or 1 ½ inch squares and offer toothpicks for easy picking.
Frittatas are perfect cooked with tomatoes, leftover pasta made with red sauce, spinach, onions, herbs, or extra cheese.
Whether you want a to make a special breakfast, luncheon, or need an appetizer, Zucchini and Basil Frittata is an unexpected dish for all appetites. Serve this frittata at your next friendly gathering and create your own associations paired with fun, family and friendship. I like to serve frittata warm, but can be served at room temperature paired with fruit, like strawberries mixed with mint or basil, or a green salad, and a baked treat such as crusty bread, muffins or pastry.
Zucchini and Basil Frittata
- 1 lb / 453 g zucchini
- About 1 tsp/ 4g Kosher salt
- 4 TB / 36 g Olive oil- divided
- 3 garlic cloves minced
- 6-8 eggs
- 1/4 cup / 29 g Parmesan or Romano cheese
- 1/ 2 cup / 14 g coarsely chopped basil leaves
- Fresh ground pepper to taste
Wash dry and grate the zucchini with the large holes of a box grater or food processor. Place the grated zucchini in a colander and sprinkle with Kosher salt. You do not need a lot of salt, about 1 teaspoon (4g), just enough to season the zucchini and cause it to release the juices. Let stand for 30 minutes. Then press the zucchini with the back of a large spoon or clean hands to remove all the excess liquid.
Pre-heat the oven to 400˚F
Heat 2 TB (18 g) olive oil in a 10-inch nonstick skillet, Add the minced garlic and turn the heat to medium-low. Cook until the garlic is translucent and not browned. Add the zucchini and turn the heat up to medium-high heat. Cook for about 5-6 minutes, stirring occasionally so the zucchini cooks evenly and the excess water has evaporated. .
Turn off heat and remove the zucchini from the skillet. Place it on a plate to briefly cool.
Beat the eggs in a medium bowl, making sure the whites and yolks are well combined. Add the Parmesan, zucchini and basil to the eggs and stir to combine.
Wipe out the skillet and turn the heat to medium-high, then add 2 TB (18 g) olive oil. Swirl the oil around so it coats the sides and bottom of the pan.
Pour the egg mixture directly into the center of the pan, so the oil and eggs are dispersed evenly from the center out. Allow the egg and zucchini mixture to settle then run your rubber spatula around the rim to loosen it up. With the spatula at 12 o’clock, move the outer edge of the eggs towards the center, like you are making an omelet. Let the loose liquid fill in the empty space. Repeat at 3 o’clock, 6 o’clock and 9 o’clock. This will help the middle of the eggs cook.
When the eggs are mostly congealed except for the center, place the frittata into the preheated oven. Cook until the eggs are set in the middle and lightly browned 2-4 minutes. (You could also cook it under broiler if you prefer. Watch so it does not burn).
Remove the skillet from the oven and let it rest on the counter for a minute. Run a rubber spatula around the perimeter of the pan to loosen the sides from the pan.
Place a plate upside down, over the top of the skillet. Place your hand centered on the bottom of the plate and hold the skillet handle in the other hand. Turn the skillet over, place the plate on the counter, then gently lift the pan up and away from the frittata.
Serve warm or at room temperature.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Breakfast, how I love thee, let me count the ways. I love thee for the replenishment after an evening’s fast. I love thee for the breakfast coffee which awakens me from my evening slumber. I love thee for the simple unpretentious food like cereal, eggs, toast and fruit which ease me into a new day. I love thee for the endless sweet and savory discoveries that enlighten me.
Alas, more breakfast love has come my way in the form of a new breakfast discovery. It is not sexy or fancy but belongs in the simple and unpretentious category – baked oatmeal. I happen to like oatmeal, and all hot cereal, so I am open-minded to this idea of baking it. However, if you are not a fan of oatmeal this might be the recipe that will win you over. It is one of the easiest and adaptable breakfast recipes around.
For the last 50 something years, I have been dutifully stirring a pot of oatmeal to just the right consistency, without ever questioning if there was a better way. That was foolish of me, because there is. What a novel idea. It is so simple, I am kicking myself for not thinking of this earlier. Apparently, it is an old secret because the Amish have been baking oatmeal for generations.
Baked oatmeal is rolled oats layered between fruit and sweetened with maple syrup and milk. It is like a cross between a bread pudding and a fruit crumble without the crunch. It is not custardy or rich like bread pudding, but there is a similar texture. The rolled oats absorb the maple syrup and milk, plus the juices of all the fruit and spices while it is baking. This process transforms oatmeal from an indistinguishable porridge to a healthy baked breakfast treat. It is so good, you will believe you are eating dessert for breakfast, minus the guilt.
While I was baking breakfast rolled oats, the house filled with the sweet scent of maple syrup, apple pie and oatmeal cookies. It was quite intoxicating. I had almost forgotten how magical these aromas can be. Despite the fact I had just eaten lunch, the smell of baked oatmeal made me so hungry, I became impatient for the oatmeal to finish. This seductive smell is very persuasive and could convert any oatmeal skeptic to grab a spoon and dig in. Certainly, I wish I knew about this 28 years ago when I tried and miserably failed, to get my kids to eat hot cereal. I can imagine their chiming, “Is it done yet? Can I have some?”
Easy Adaptations for Baked Oatmeal
As I mentioned earlier, baked oatmeal is one of the most adaptable recipes around. If you are on a non-dairy diet, substitute milk with unsweetened coconut milk or almond milk. If you are on a vegan diet, substitute with non-dairy milk and a flaxseed egg substitute. Full disclosure, I haven’t tested that yet, but I don’t see why it would not work. If you make this a vegan breakfast, please let me know how it goes.
Additionally, use your favorite fruit or whatever is in season. I made this fruit filling because I needed to use up some leftover dried fruit from my pantry. The dried figs, apricots and cranberries went perfectly with apples and minced ginger. Follow the basic recipe, then substitute the fruit with any seasonal fruit you have available, even frozen fruit. They all work. If raisins are the only fruit you want to use, then you will need a fresh fruit like apples, or bananas sliced lengthwise and cover the bottom of the pan. Mix the raisins with the rolled oats and proceed as directed. The fruit on the bottom of your baking dish will help prevent the oats from sticking to the pan.
Heidi Swanson of 101 Cookbooks, is my primary source and where I first discovered this simple but remarkable breakfast. For this recipe, I followed a basic formula I found consistent in most baked oatmeal recipes. Typically, they all had about 2 cups of rolled oats, 2 cups of liquid, 1 egg, melted butter, a sweetener, and various amounts of fruit and spices.
March is a tweener month for fresh produce, and why this recipe includes apples and dried fruit. I love to combine fresh and dried fruits. The concentrated flavors of the dried fruit add a lot of fruit flavor. Plus, I had a lot of odd amounts of dried fruit that I needed to use up, and this recipe is perfect for that. My baked oatmeal has a decent amount of fruit in it, but if you want a ratio of more oatmeal than fruit, it is easy to scale the fruit down. Just make sure there is a good fruit layer on the bottom of your pan.
Baked oatmeal is also easy to make ahead and reheat it for a later time. I like to make it on a Sunday morning, then reheat individual portions in the microwave throughout the week. This makes the work week easier to manage when I don’t have to think about what’s for breakfast. You can also prepare it ahead, refrigerate, then reheat the whole dish, covered in aluminum foil, in the oven.
To be honest, I was surprised at how good baked oatmeal is. However, there is one downsize, and that is I used three bowls to make it. Baked oatmeal may require more cleanup, but it is more enjoyable to eat than the standard stove top recipe. This is one new discovery worth making. Oh baked oatmeal, how I love thee.
Baked Oatmeal with Apples and Apricots
- 2 apples which can be different varieties but should be ones that do not get too mushy when baked
- 6 dried apricots
- 6 dried figs
- ¼ - ½ cup dried cranberries
- 1 heaping Tbs of minced ginger
- ½ tsp freshly grated nutmeg 1/4 tsp if using store bought ground nutmeg
- Juice of half a lemon
- 2 cups old fashioned rolled oats
- Shy ½ cup chopped walnuts optional
- 1 tsp baking powder
- ½ tsp Kosher salt
- ½ tsp ground ginger optional
- 1 tsp ground cinnamon
- 2 Tbs melted butter
- 2 cups milk or unsweetened nondairy milk - like coconut or almond milk
- 1/3 cup real maple syrup
- 1 egg
- 2 tsp pure vanilla extract
Preheat oven to 375˚F / 190˚C / Gas Mark 5 and place the rack on the top third of the oven. Generously butter an 8’ x 8” (20cm square) baking pan.
Core and slice the apples then chop into decent bite size pieces. There is no need to peel the apples. Mince the dried apricots into pieces between ¼ inch to ½ inch big. Chop the dried figs into bite size pieces.
Add the prepared fruit into a mixing bowl, then add lemon juice, freshly ground nutmeg, and minced ginger. Mix well to get all the fruit evenly distributed. Set aside.
In another bowl mix together the rolled oats, baking powder, salt, cinnamon, ground ginger, and most of the chopped walnuts. (Reserve some walnuts to sprinkle on the top). Mix the ingredients together to get evenly combined. Set aside.
In a third bowl, whisk together the milk, maple syrup, pure vanilla extract, and room temperature melted butter until thoroughly mixed together. Set aside.
Putting it all together.
Add a good layer of the prepared fruit to generously cover the bottom of the buttered baking dish. Add the oatmeal and spread it to cover the layer of fruit. Pour the milk mixture all over the oatmeal, and tilt the pan to encourage the milk to flow into all corners and throughout the oatmeal. Bang the pan against the counter to make sure the milk has flowed completely through the rolled oats and fruit. Add the remaining fruit and chopped nuts to cover the top of the oatmeal.
Bake for 35 – 45 minutes until it is golden brown on top and looks set in the middle.
Remove the baked oatmeal from the oven and let it rest for 5 to 10 minutes.
Spoon portions of the baked oatmeal in a bowl and serve warm plain, or with additional milk or yogurt. I think it is sweet enough as is, but add more maple syrup if you want it sweeter.
Store in the refrigerator covered for several days. Re-heat in the microwave in a glass container covered with a paper towel.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
While in my mid 20’s I commuted into Manhattan by train from Bedford Hills NY. As commutes go my morning routine was generally relaxed. Joe would drive me to the train station in Bedford Hills, and we would get breakfast at a place called Leslie’s Kitchen. They served the best apple muffins and every morning I asked for one. Joe and I would eat our muffins and talk before my train arrived. Not a bad way to start one’s commute.
Unfortunately Leslie’s Kitchen does not exist anymore, but I still think of those apple muffins. What I liked about them was, they had chunks of apples in the muffin and sprinkled with cinnamon. They were also extremely moist and light. Leslie’s apple muffins were delicate muffins that did not weigh me down like some muffins will. It might not have been a hearty breakfast, but to this day I have not seen or tasted apple muffins like the one’s I had from Leslie’s Kitchen.
I was thinking about recipes that would be great to serve for breakfast on Christmas morning. I wanted to share a recipe that was easy to make, something that could be made ahead, and had a touch of festive cheer. My pondering concluded with an inspiration to recreate the apple muffins I longed for from Leslie’s Kitchen. As a result of my recipe testing, combining, swapping, and improvising, I came up with a recipe that is similar to what I remember of Leslie’s Kitchen apple muffins but are all dressed up for the season. Since it is December and overflowing with holiday spirit and celebrating, I included a glaze to add some sparkle and pizzaz to my apple muffins.
My recipe is adapted from three recipes. Two are from Joy of Cooking and one idea from Baking Illustrated Cookbook. First, I combined and adapted Joy of Cooking standard muffin and their apple and walnut muffin recipes. I added dried apricots and yogurt and omitted the cinnamon. The yogurt addition in my recipe created the moistness and lightness similar to the apple muffins I was recreating.
Then I decided to add sparkle and shine, so I dressed up these delicacies with an idea from Baking Illustrated, and brushed a lemon glaze over the muffin tops then dipped them in lemon sugar. This one small step converted good muffins into fabulous party worthy muffins with lemony crystal sweetness and sparkle.
My recipe for apple muffins is not exactly the same as Leslie’s, but they do remind me of them and satisfy my apple muffin cravings. Apple muffins with lemon glaze are festive breakfast muffins that shine with lemon sugar crystal twinkles and the warmth of apples. They are a delightful way to start your day and will satisfy peppy early risers and grouchy morning people alike. Enjoy!
Make ahead tip for Apple Muffins:
Joy of Cooking says you can freeze muffin batter. Spoon the muffin batter into muffin liners and freeze. First freeze the batter in the muffin liners while still in the muffin tin. Then, take the frozen muffins out of the tin and place in a freezer bag. Keep in the freezer until ready to bake. When baking day arrives, place the frozen muffins into the muffin tin then bake. The baking time could take longer, so watch carefully.
If freezing is not your thing, mix the dry ingredients together the night before. Then finish mixing the recipe the next morning. I would not recommend making the muffin batter the night before you want to bake them, because the leavening could weaken overnight.
Apple Muffins with Lemon Glaze
- 2 medium sized apples (see note)
- 2/3 cup/158g granulated sugar
- Rounded 1/3 cup/ 63 g chopped dried apricots about 1/4" in size
- 4 Tb/2 oz/56 g sweet butter
- 2 cups/280 g all-purpose flour
- 1 Tb/13g baking powder
- 1/2 tea baking soda use only if you add yogurt, buttermilk or sour cream
- 1/2 tea Kosher salt
- 1/2 tea freshly grated nutmeg 1/4 tea if used ground nutmeg
- 2 large eggs
- 1 cup/ 237 ml yogurt or buttermilk you can substitute with whole milk or cream- but omit the 1/2 tea baking soda
- 1 tea/5ml vanilla
Lemon Sugar Glaze for muffin topping
- zest from one small lemon
- 1/2 cup/100g Turbinado sugar
- 1/4 cup/60ml fresh squeezed lemon juice
- 1/4 cup/54g granulated sugar
Pre-heat the oven to 400 degrees F. Spray a regular size muffin tin with cooking spray.
Peel and core the apples. Grate one of the apples on the coarse side of a box grater and put into a medium size bowl. Chop the remaining apple into pieces no bigger than 3/8" /1 cm. Add to the bowl with the grated apples. Squeeze the juice of half a lemon over the apples and stir until combined. Add the granulated sugar and chopped dried apricots. Stir then cover with plastic wrap directly on top of the apples to prevent browning, and let the apple sugar mixture to sit for 10 minutes.
Melt the butter in a microwave or saucepan. Set aside to slightly cool.
In a large mixing bowl, add the all-purpose flour, baking powder, baking soda, (only if using yogurt, buttermilk, or sour cream), Kosher salt, and nutmeg, and whisk until just combined.
In another large bowl whisk together the yogurt (or substitute), eggs, melted butter, and vanilla until just combined. Add the apple mixture to the yogurt mixture and stir until just mixed in.
Add the yogurt/apple mixture to the flour mixture and stir until just combined. Be careful not to over mix the muffin batter.
Spoon the batter into the prepared muffin tin and fill each cup slightly shy of the top of the tin.
Bake the muffins in the oven for 14- 17 minutes, turning from front to back halfway through the baking time. A toothpick inserted in the middle of a couple of muffins should come out clean.
Cool the muffins for a couple of minutes in the muffin tin. Remove the muffins from the tin and place the muffins on the cooling rack. Serve or add the Lemon glaze to the muffins.
While the muffins are cooking prepare the lemon sugar and lemon glaze. Mix the grated lemon zest with 1/2 cup Turbinado sugar in a small bowl. Set aside.
In small sauce pan add 1/4 cup granulated sugar and 1/4 cup freshly squeezed lemon juice and bring to a simmer over medium heat. Stir until the sugar is dissolved and the mixture becomes syrupy and reduced to about 4 tablespoons.
I recommend to place the cooling rack with the muffins over a piece of parchment paper, newspaper, or baking sheet to protect your counter from the dripping glaze.
Once the muffins have cooled for 5 minutes, brush the warm lemon glaze over the muffin tops with a pastry brush. When all the muffins are glazed, dip one muffin at a time, and top side down, into the lemon sugar. Turn muffins right side up and place on the cooling rack.
Best enjoyed on the same day they are made. These muffins do not have to be completely cooled before serving. Can be served after they have been cooled and glazed.
There are some great types of apples to use in baking. I used Lady Dragon and Granny Smith Apples in my recipe testing. You want to use a firm apple that will stand up to the high temperature of baking.
© 2016 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.