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Leftover Smoothie Muffins + Myer Lemon Drizzle

If you're anything like me, my eyes are bigger than my stomach; buffets are my kind of thing, I will supersize pretty much anything I can, and five courses for lunch seem totally reasonable. Nothing is different when it comes to making smoothies. I always end up with WAY more smoothie than I can drink and I can't bear the thought of tossing leftovers- mainly because that fruit cost half my paycheck. In my longing to be resourceful, these lovely ladies were born. I topped mine with some leftover granola I had laying around but feel free to omit if so inclined. And not to point out the obvious but these muffins rely heavily on the flavor of your smoothie to be the primary flavoring of the muffin. So, if you ordered a wheatgrass/beet/asparagus smoothie on a healthy whim, your muffins might not be so delicious. Other than that, any smoothie will do in this recipe.


Large bowl:

2 cups (285 grams) all-purpose flour

2 tablespoons corn starch

2 tablespoons dry milk powder, optional but good

2 teaspoons baking powder

1/2 teaspoon salt

Medium bowl:

1 cup (245 grams) leftover smoothie

3/4 cup (175 grams) granulated sugar

1/4 cup (50 grams) vegetable or canola oil

2 whole eggs

1 teaspoon vanilla extract

On the sidelines:

Granola, for topping, optional

A few handfuls of berries to throw into the batter, optional

Sweet Myer Lemon Drizzle, recipe as follows



Preheat the oven to 450 degrees. Yes, 450 degrees F. We're going to bump it back down to 350 F as soon as we start baking our muffins. Line a cupcake or muffin tin with paper liners. Set aside.


In the large bowl, whisk together the dry ingredients.


In the medium bowl, whisk together the wet ingredients ensuring everything is thoroughly combined.


Scrape the wet mixture into the dry ingredients and whisk to combine. Make sure the batter is evenly mixed. If so desired, fold any berries you have laying around your fridge into the batter.


Portion the muffin batter into the prepared muffin tin filling each mold about 2/3 of the way full. Place the muffin tins into the oven and close the door. Immediately turn the heat down to 350 F.


Bake until the muffins are set and baked through- about 25 minutes or so. Remove and let cool. Once cooled, drizzle with the glaze.


Myer Lemon Drizzle

Small bowl:

About one cup of powdered sugar

About one tablespoon of myer lemon juice

Pinch of salt


Whisk everything together until smooth and creamy.

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