I debated a while about whether I should write about these muffins. There was nothing wrong with the recipe I used, or how the muffins came out (as you can see, they looked great). It's the star ingredient that I had a problem with.
It wasn't until I became a food blogger and immersed myself in foodie social media that I learned about meyer lemons. I would hear virtual oohs and ahhs about them and wondered, what's the big deal? So when I saw them a few weeks ago at Trader Joe's, I decided to see once and for all what the fuss was about.
The lemons sat around for a few days before I decided to slice one open and take a sniff. They smelled fragrant - almost perfume-y. This was not a good start.
I forged ahead, hoping that the perfume-like aroma would be subdued once baked into something sweet. This gluten-free meyer lemon muffin recipe
fit the bill for what I was looking for but I decided to keep it simple (as always), and left out the jam and glaze. These came out light and tender straight out of the oven.
In hindsight, I should have included the jam to take some of the focus away from the flowery-scent of the meyer lemon. It was just much too strong for my liking. It's the same reason I don't enjoy rose or lavender scented sweets. I can see why they are mostly an ornamental fruit in China
I really wanted to love meyer lemons, but I didn't. In the end, I decided to write this post because well, not all food bloggers are created equal. Just because I love baking and am a "foodie" doesn't mean I'm going to love every food trend out there. Not everyone is going to love meyer lemons. It's just one of those things. And I am admitting it. This is not to say I'll never try them again, but it'll probably be a while 'til I buy another bag of meyer lemons.
Source: Adapted from Eat the Love's recipe. I used brown rice flour instead of white rice flour. Irvin includes some great gluten-free baking tips, check it out if you're interested in learning more about ratio baking.