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We are so pleased to share with you another amazing LUCID recipe. These delicious muffins come courtesy of the lovely cooking duo Julie Tanous and Jesse Tyler Ferguson of Julie and Jesse Cook. We know you will love their LUCID creation as much as we do! But first, read our fun Q&A with the chefs.
[close type="rte"] [open type="rte"]Q&A With Julie and Jesse
1. If you had to eat one food for the rest of your life (but receive all the nutritional benefits + look fabulous), what would each of you choose?
FUNFETTI CAKE!2. What does "Living in a golden state" mean to you?
Living in the present moment and in sunshine (almost year round), living in a place where chefs are breaking the rules in a really good way, living in a place that welcomes people from all walks of life and from all corners of the world. Culinary diversity. In Los Angeles, you can get the best mexican food, the best Salvadorian food, and the best Chinese food all in one day...depending on the traffic.3. What are your favorite LA restaurants?
This is a hard one! Currently...Here's Looking At You, Konbi, Freedman's, HOmestate, Jon & Vinny's, Dialogue, Pizzana, Felix.4. What are the top 3 things you have in your kitchen?
Hot sauce, hot sauce, and hot sauce! And wine. And Lemons. [close type="rte"] [open type="rte"]For the muffin batter
[close type="rte"] [open type="ingredients"] [ingredient product="false" text="1 3/4 cup all-purpose flour"] [ingredient product="false" text="1 teaspoon baking soda"] [ingredient product="false" text="1/2 teaspoon kosher salt"] [ingredient product="false" text="1 teaspoon ground coriander"] [ingredient product="false" text="1 1/2 Tablespoons ground flaxseed meal"] [ingredient product="false" text="3 Tablespoons whole milk"] [ingredient product="false" text="1 Tablespoon fresh squeeze lemon juice"] [ingredient product="false" text="1 teaspoon pure vanilla extract"] [ingredient product="false" text="1/2 teaspoon almond extract"] [ingredient product="false" text="2 large eggs"] [ingredient product="true" handle="lucid" title="Brightland LUCID lemon olive oil" text="3/4 cup PRODUCT"] [ingredient product="false" text="3/4 cup sugar"] [ingredient product="false" text="2 teaspoons lemon zest"] [close type="ingredients"] [open type="rte"]For the crumble
[close type="rte"] [open type="ingredients"] [ingredient product="false" text="⅓ cup light brown sugar"] [ingredient product="false" text="3 tablespoons granulated sugar"] [ingredient product="false" text="1 teaspoon lemon zest"] [ingredient product="false" text="1/4 teaspoon ground coriander"] [ingredient product="false" text="1/2 teaspoon kosher salt"] [ingredient product="true" handle="lucid" title="Brightland LUCID lemon olive oil" text="2 Tablespoons PRODUCT"] [ingredient product="false" text="2 Tablespoons pine nuts"] [close type="ingredients"] [open type="instructions"] [instruction step="1" text="Preheat oven to 350 and line a muffin tin with paper liners; set aside. Stir together crumble ingredients with a fork and place in fridge until ready to use."] [instruction step="2" text="In a medium bowl, whisk together the flour, baking soda, salt, coriander and flaxseed meal; set aside. In a small bowl, whisk together the milk, lemon juice and extracts; set aside."] [instruction step="3" text="In the bowl of a stand mixer fitted with paddle attachment, beat together the LUCID olive oil, sugar and lemon zest at medium speed until thoroughly combined, about 2 minutes. Add in the eggs and beat until fluffy, another 2 minutes. With mixer on low speed, add in half of the flour mixture, then the milk and finally, the remaining flour. Beat until just combined. Pour batter into prepared pan, filling each cup about 3/4 full, and top each muffin with crumble. Bake for 17-20 minutes or until a toothpick inserted in the center of a muffin comes out clean."] [close type="instructions"]
