Want a bite of citrus sunshine? Then bite into these mini muffins that have both lemon yogurt and lemon pulp cooked into them.
The lemon pulp is easy to remove Cut a lemon in half. Working on one half at a time, take a serrated knife and cut a circle all the way around the lemon, being careful not to cut into the bitter white pith. Then cut off the end of the lemon so that the sections will release. Don’t worry about the white membrane that surrounds the segments. You can quickly separate the membrane and the juicy segments, by placing the fruit into an electric chopper. Chop for a few seconds. The membranes will separate from the pulp and you can easily pull them out of the chopper and discard.
Some of the pulp will be in the form of lemon juice from chopping. This is okay because both the pulp and juice are measured together to go into the recipe.
Once the muffins are cooked, and while still warm, brush them with melted butter. Then roll them in a mixture of granulated sugar with the zest of both lemons and limes.
Brushing the melted butter all over the muffins helps the sugar to stick to them and the outer “zesty” sugar coating is one of the things that makes these mini muffins so good.
Both my daughter and I have made these muffins in different citrus flavors and each flavor won blue ribbons in cooking competitions. I don’t think anyone can resist this buttery, citrus combination!