It’s Spiked! Recipe Challenge time again! It’s so much fun playing with alcyhol in the kitchen and baking up these Poison Ivy Muffins with Lemon Drop Glaze.
This time around it was Limoncello. I’ve never had this before. Where has this been my whole life?? Seriously. How have I lived without so much as letting this delicacy pass not through my lips??? O.M.G!! It’s lemony sweet and syrupy delicious! *sigh*
Here’s the story. I hit the liquor store the weekend I signed up to participate. I didn’t see it so I asked. “Try the grocery store.” “Umm…I thought it was a liquour, but okay!” Nope. Not at the grocery store because…. IT IS A LIQUOR!
Round two at the liquor store. I sent S in to ask for it. Voila! He’s razzing me on the way home about how much the bottle cost him. Not to worry…I’ll pay him back somehow. *wink*
Then it’s the brainstorming session. Usually at work. For some reason that’s where I do most of the brain storming unless something just happens to pop into my head at home or in the car. I do some searches, look at Pinterest, check my blog roll. Nothing.
What kinds of drinks do you make with this liquid gold? Sangrias, mixed drinks. And then I stumbled on it. Poison Ivy. Granted, it calls for vodka, but still. Vodka with lemon? Isn’t that pretty much what Limoncello is? I read the recipe from Giada. Isn’t she like the quintessential encyclopedia of all things Italian? No? Okay. But anyway. When I found that recipe I knew instantly what I was going to make!!
Something sweet, but not quite sweet and had a secret ingredient that you weren’t expecting. I saw all the lemon basil combinations out there and knew that would make for a delicious baked good. Baked was the only way my brain wanted to go with this considering how sweet it truly is.
I thought maybe a lemon chicken type with a Limoncello glaze, but that would have required more time than I had. Considering I was set back a week due to uneducated liquor store personnel and the macaron class last weekend. TRUST me. I seriously wanted to go that route, but resisted the temptation. Maybe next weekend?
But these tasty gems. They are the perfect amount of sweet and lemon with that basil-y goodness you’re wanted. Then. What is that flavor? What is…oh my! Cayenne? A little kick of heat after the sweet?? WOW! Surprising yet SCRUMPTIOUS!! I’m not sure S like them. He’s kind of cut and dry with some things. But the co-workers that have tasted them so far have said they are delicious.
Make sure to head over to Frugal Foodie Mama and see what other delicious creations we’ve whipped up in this challenge. It is a bi-monthly challenge so I expect to see you signed up in June for the next round of Spiked! Recipe Challenge!!
It’s so much fun playing with alcohol in the kitchen and baking up these Poison Ivy Muffins with Lemon Drop Glaze. They're named for the famous Poison Ivy drink.
- 1/2 cup whole wheat pastry flour
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon lemon zest
- 1 teaspoon minced basil
- 1/8 teaspoon cayenne pepper
- 1/2 cup sugar
- 2 large eggs
- 1/2 cup fat free sour cream
- 1/4 cup Limoncello
- 1 1/2 cups powdered sugar
- 1/4 cup Limoncello
- Preheat oven to 400.
- Combine flours, baking powder, baking soda, salt, lemon zest, and basil in a large mixing bowl.
- Using two knives or a pastry blender cut in the cold butter.
- Combine the sugar, eggs, sour cream, and Limencello in a small bowl.
- Make a well in the center of the dry ingredients and add the egg mixture. Stir until just combined.
- Line 12 muffin tins with paper and spray them lightly with cooking spray. Fill 2/3 full with batter and bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from heat and cool completely.
- While the muffins are cooling, combine the powdered sugar with the 1/4 cup Limoncello and stir until combined.
- Carefully dip each muffin into the glaze and allow to set before serving.