Tuesday, March 24, 2009
Blueberry Crumb Cake Muffins with Lemon Balm
Lemon Balm is one of the first herbs of Spring to make its appearance in my herb garden. An easy herb to grow, lemon balm has many uses, both culinary and medicinal. Sprigs of lemon balm can be used to garnish beverages and dried lemon balm leaves can be steeped for tea. The leaves can be buried in sugar overnight for a lemon-scented sugar to use in desserts or for sweetening beverages. Much like the lemon rubbed sugar that Dorie uses in her recipes that call for lemon zest. For savory dishes, use lemon balm with other herbs for roasting chicken or to make an herbal vinaigrette. If you are thinking of planting an herb garden, you would enjoy this perennial herb.
I added a two tablespoons chopped lemon balm to the batter for an extra jolt of lemon flavor. Making muffins seemed like an easy variation of the recipe. I could freeze them and just take out what I wanted; but as it turned out, the muffins rose too high and the walnut crumb topping melted off the top. Rustic muffins, but very tasty.
Sihan has the recipe for the Blueberry Crumb Cake on her blog, but check out the Tuesdays with Dorie blogroll to see what other bakers' have done with this recipe.
Gadget by The Blog Doctor.