Lemon Strawberry Muffins

Lemon strawberry muffins are very light and perfect for a morning with refreshing lemon flavor and fresh strawberries. These are eggless too.

These muffins are filled with the fresh flavors of the season. This time of the year, strawberries are available everywhere and have peak flavor. In may places. this month is the time to pick strawberries. I love picking fresh fruits and would love to go for the picking every year. Last year we missed and hence compensated this year. I used the fresh strawberries that we picked. 

The recipe is not complex. Just mix everything and bake. They can be made in about 45 minutes from beginning to end. The sweetness is just right for us. If you have a sweet tooth add a couple more tablespoons of brown sugar. Regular sugar can also be used. These muffins have fresh fruit and hence advisable to store in refrigerated as they are moist. 

I am sharing this for this month's #MuffinMonday. #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Ingredients

Makes 12 muffins

All-purpose flour -1.5 cups

Butter - 4 tbsp

Aquafaba - 3 tbsp

Yogurt - 1 cup

Brown sugar - 3/4 cup

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Salt - 1/8 tsp

Lemon juice - 4 tbsp

Lemon zest - 1 tsp

Vanilla - 1 tsp

Strawberry - 3/4 cup, Diced

For the glaze

Powdered sugar - 4 tbsp

Lemon juice - 1 tsp

Method

Add salt, baking powder, and baking soda to flor, mix and set aside. Preheat the oven to 350 degrees F.

Beat the butter with brown sugar, lemon juice, aquafaba, and yogurt till fluffy. Fold the dry ingredients quickly in two batches. 

Fold in the lemon zest, strawberries, and vanilla. 

Fill the lined muffin molds to 3/4th. Bake for 16 minutes or until inserted toothpick comes out clean.

Cool for 15 minutes. Mix the powdered sugar in a teaspoon of lemon juice. Drizzle on the muffins.

Serve with coffee or tea or as snack.

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Make sure to check the recipes w shared for May 2021, #MuffinMonday. Thanks, Stacy!

• Buttermilk Rhubarb Muffins from Jolene's Recipe Journal
• Cream Cheese Coffee Muffins from Food Lust People Love
• Lemon Poppy Seed Muffins from Making Miracles
• Lemon Strawberry Muffins from Magical Ingredients
• Sourdough Cherry Almond Muffins from Zesty South Indian Kitchen
• Strawberry Rhubarb Muffins from A Day in the Life on the Farm

Double Cheese Stuffed Crust Taco Pizza

This is a fusion pizza with the flavors of a simple bean taco and a pizza. The cheesy stuffed crust and the cheesy refried beans add tons of flavor to this pizza. We love both Mexican and Italian cuisines and often we make a lot of fusion food. This is one among those fusions. This is a satisfying meal and easily this pizza can serve 6 persons.

 This can also be called as a refried bean sandwich taco pizza. Homemade or store-bough refried beans can be used. For making stuffed double crust, the dough must be divided into two parts. One of the part should be more in quantity as it has to be rolled bigger. This enables folding the cheese in the edge of the crust. The other layer should fit the middle portion of the pizza base. Store-bought pizza dough can also be used to make this. Just make sure to make one crust bigger than the other.

This simple and yet tasty pizza has lots of cheese and is a must for cheese lovers as well as taco or pizza lovers. I have used cheddar sticks in the crust and this gives the best flavor. For the outside topping, I did use shredded cheddar as well as Mexican blend cheese. Cotija can also be used. The addition of avocado and crushed tortilla chips give the satisfaction of having chips and guacamole. 

I have used spicy salsa and hence did not add jalapenos on the toppings. Any kind of salsa can be used as per taste preference. Feel free to add jalapenos in the refried bean stuffing layer as well as on the outer topping as per preference. Also, serve with extra additional salsa. This can be topped or drizzled with sour cream too. I had the idea to make chipotle cream drizzle on top, but found that I ran out of both the ingredients. I love with chipotle sauce.

June 4th is National Cheese Day and in our "OurFamilyTable" group, Christie and Heather are hosting an event in our group to celebrate the event. Any recipes featuring cheese can be shared. This double cheese stuffed crust taco pizza fits perfectly for the theme. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!

Ingredients

For the Pizza base

All purpose flour - 2.5 cups

Salt - 1 tsp

Sugar - 1 tbsp

Water - 1 cup plus 3 tbsp

Active dry yeast - 2 and 1/4 tsp

For stuffing

Refried beans - 1 cup

Taco seasoning - 1 tsp

Cheddar cheese - 1 cup, shredded

Cheese sticks - 6 to 7

Cilantro - 1 tbsp, chopped

For topping

Spicy salsa - 4-6 tbsp

Black beans - 1/2 cup, cooked

Corn - 1/2 cup

Onion - 1/4 cup, diced

Taco seasoning - 1.5 tsp

Shredded cheese - 1.5 cups (cheddar, Mexican blend)

Avacado - 1/4, diced

Tortilla chips - a few

Cilantro - 2 tbsp

Jalapenos (optional)

Method

Activate the yeast with sugar and warm water. Make a well in the center, add 2 tbsp oil, and knead to a smooth dough. Smear a tablespoon oil, cover and let it double in quantity, for an hour.

Preheat the oven to 400 degrees F. Once it is doubled, punch, knead the dough. Divide the dough into two parts - one-third and two-thirds.

Take the two-third dough and roll into 16 inch circle with about  a quarter inch thickness. Leaving about 1.5 inch on the outer edge, place the cheese stick in a circle. Spread the refried beans evenly inside. Sprinkle a cup of cheese, a teaspoon of taco seasoning and a tablespoon of cilantro.

Roll the other portion into 10-in circle. Place this on top of the refried beans such that it is a stuffed layer.

Fold the outer edge of the base layer inside and seal with the top dough layer. Make sure to press with a spoon or fork to seal completely, so that the cheese  won't melt and leak outside.

Make a few pricks in the middle portion of the dough for the steam to escape.

Top with salsa, onions, corn, black beans. Sprinkle a teaspoon of taco seasoning. Add the cheese.

Bake for 17 to 18 minutes. Remove from the oven. 

Add diced avocados, crushed tortilla chips. Sprinkle a little taco seasoning and cilantro. 

Cut into slices. Serve with extra salsa.

Get More Cheesy Recipes:

• Cheddar Chive Bread from Karen's Kitchen Stories
• Cheesy Stuffed Air Fryer Wontons from The Freshman Cook
• Cucumber Tea Sandwiches with Cream Cheese from Art of Natural Living
• Double Cheese Stuffed Crust Taco Pizza from Magical Ingredients
• Instant Pot Cheesy Hamburger Helperfrom Cheese Curd in Paradise
• Keto Everything Bagel Cheese Crisps from Blogghetti
• Malai - Romanian Cheese Filled Cornbread from Pandemonium Noshery

Lemon and Rice Cheese Bombs

Lemon and rice cheese bombs is basically arancini with a twist. This is a Sicilian cheese bomb with Indian flavors. This is made with arborio rice but with added potatoes and garbanzos, and garam masala adds boost of flavor. Coarsely ground peanuts give a nutty flavor. This recipe uses aquafaba and rice flour for the final coating before deep fried. This is gluten-free recipe too. Also, this is a egg-free and gluten-free recipe. 

These addictive cheese bombs are one of the snacks that our family loves. If you love lemon rice, potatoes, channa, then you will definitely love this one too. Cooked arborio rice is mixed with grated potatoes, mashed garbanzos, coarsely ground peanuts, cilantro. Salt, chili powder/cayenne, garam masala, chili flakes, and cumin along with lemon juice and lemon zest are added. These give the ultimate flavor. A small chunk of mozzarella is stuffed inside the balls. The lemony and spicy flavors with a gooey cheese gives the perfect satisfaction.

The recipe takes time as it has to cool for at least one to four hours in fridge/freezer. Freezing is necessary for the balls to hold shape while dunking in the aquafaba-rice flour coating. This also helps in evenly heating the snack while frying such that the cheese melts to perfect consistency. With a little planning, these are great for any party. It may be a little messy while stuffing and shaping them, but it will work. This can be served with mint chutney or even ketchup.

Risotto should be made for this recipe. It is important to cook the rice tender but it should retain a bite. Arborio rice is used in Sicilian recipes and hence I have used the same rice to make the risotto. This recipe doesn't use wine, feel free to add a quarter cup if you prefer. Any rice can be used. Since we add the potatoes and garbanzos, it can be shaped to a ball. Even South Indian Lemon Rice can be used and for a bold flavor, instead of just grated potatoes, add Lemon Potatoes. Leftover risotto can also be used. The outcome is always delicious.

Lemon is one versatile fruit and it can be used in sweet and savory recipes. Lemon can be used in cold drinks like Kumquat Lemon Iced Tea or any lemonade like Pea Flower Lemonade to quench the thirst. Zesty Lemon Vinaigrette adds a bursting flavor to any salad. Lemon can be the star like in this appetizer cheese bomb or in any dessert recipe. This is my final recipe for #Lemonweek. Welcome to #LemonWeek 2021 hosted by Lynn from Fresh April Flours!  What better way to welcome summer than with over 50 recipes featuring bright and sunny lemons? Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

Check out the recipes we shared today, Friday #LemonWeek Recipes.

Lemon Mousse by Fresh April Flours

Lemon Bundt Cake by House of Nash Eats

Between The Sheets Cocktail by A Day in the Life on the Farms

Strawberry Vodka Lemonade by SueBee Homemaker

Greek Lemon Potatoes by The Spiffy Cookie

Lemon Poppy Seed Dressing by Lemon Blossoms

Bourbon Lemonade by Our Good Life

Strawberry Vodka Pink Lemonade by Our Crafty Cocktail

Baked Lemon Pasta by Hezzi-D’s Books and Cooks

Lemoncello Tiramisu by The Redhead Baker

Lemony Baby Bok Choy Apple and Miso Salad by Shockingly Delicious

Strawberry Lemonade Poke Cake by Daily Dish Recipes

Greek Salad with Lemon Vinaigrette by Making Miracles

Lemon and Rice Cheese Bombs by Magical Ingredients

Lemon Poppy Seed Muffins by Devour Dinner

Frozen Vodka Lemonade by Cheese Curd In Paradise

I am also linking this to Full Plate Thursday, Tasty Tuesday, and Happiness is Homemade.

Ingredients

Makes 10

Arborio rice - 1/2cup

salt - 1 cup

Potatoes - 3/4 cup, cooked, and grated

Garbanzo beans - 1/2 cup, cooked

Onions - 1/2 cup

garlic - 1, finely choppes

Cilantro - 3 tbsp

Cumin - 1/2 tsp

Butter - 1.5 tbsp

Turmeric - 1/8 tsp

Garam amasala - 1/2 tsp

Chili flakes - 1 tbsp

Cayenne  - 1/4 tsp

Peanuts - 3 tbsp, toasted

Oil - 3 cups

Rice flour 4 tbsp

Aquafaba - 1/3 cup

Method

Pulse the peanuts in a spice grinder to make smooth mixture. Set aside.

In another bowl, mash the garbanzo benans aside.

Heat butter in a heavy-bottomed pan. Add the cumin, onion and garlic. Sauté for 2-3 minutes till the onions are translucent. Add the arborio rice and sauté for 2-3 minutes.

Add the garam masala and turmeric. Set it aside for 3 minutes.

Add 1/2 cup water, simmer for 2-3 minutes till the water is dissolved.

Add another 1/2 cup water and cook for 4-5 minutes.

Add the final cup of water and let it cook on a medium hit. Switch off the flame.

Add the grated potatoes, mashed garbanzos, chili flakes, salt, cayenne, lemon juice, lemon zest, peanuts, and cilantro. Mix thoroughly.

Transfer to a bowl, cover, and refrigerate for an hour atleast.

Scoop quarter cup of the chilled rice mixture. Make a well in center and stuff the cheese ball inside. Cover and roll into a ball. Repeat with the remaining rice. Keep in a parchment lined tray, cover with a wrap and freeze for 1-2 hours.

Add rice flour to aquafaba and whisk till smooth without any lumps.

Heat oil in a heavy-bottomed pan. Dip each ball in aquafaba, roll in rice flour, dip again in aquafaba.

Drop the balls carefully in hot oil. Deep fry for 4-5 minutes, flipping once till golden brown. Drain the excess oil. Transfer t serving bowl.

Serve with mint chutney or ketchup.

Zesty Lemon Vinaigrette

This zesty lemon vinaigrette is the best vinaigrette with bright lemon flavors. It is so easy to make and is ready in five to 10 minutes.

The zing flavor of lemons makes this my favorite dressing for salads. The fresh and bright flavors will pep up any salads. The dressing can be stored in fridge for a few days. If it separates just whisk again and use. This is versatile dressing that can be used with fresh leafy salads as well as with any grains too.

Welcome to #LemonWeek 2021 hosted by Lynn from Fresh April Flours!  What better way to welcome summer than with over 50 recipes featuring bright and sunny lemons? Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

Please check the links below for the Thursday #LemonWeek Recipes shared by fellow bloggers.

Triple Lemon Cupcakes by Fresh April Flours

Double Lemon Glazed Cookies by House of Nash Eats

Fish Fillets with Lemon Wine Sauce by That Recipe

Spaghetti al Limone by A Day In The Life On The Farm

Best Blueberry Lemon Scones by SueBee Homemaker

Lemon Meltaway Cookies by Making Miracles

Zesty Lemon Vinaigrette by Magical Ingredients

Lemon Cream Cheese Frosting by Devour Dinner

I am also linking this to Tasty Tuesdays, Wonderful Wednesday, and Full Plate Thursday.

Ingredients

Lemon juice - 1/4 cup

Oil- 1/3 cup

Maple syrup - 1 tbsp

Salt - 1/4 plus 1/8 tsp

Thai chili - 1, finely minced

Pepper powder - 1/4 tsp

Cilantro - 2 tbsp

Garlic - 1, finely minced

Method

Add everything to a bowl and whisk till everything is well combined.

Drizzle it over salad.