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- Hey everybody, it's Bobby here
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and I've got a great recipe for you today
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that really goes back in time.
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My mom has been making these for a long time.
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I think I remember 'em from even when I was a little kid.
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You may have already seen her make them.
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They're called lemon blossoms
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and they're tiny little muffins
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with a great sugar glaze on top.
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And super simple, yet wonderful and delicious.
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So let's get started.
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It's going to start with four eggs.
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Caught you before you embarrassed me. (chuckles)
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Some oil and some water.
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And I will add those in once we start mixing here.
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(whisk whirring continues)
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Our batter looks really, really good.
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It's the right consistency and everything.
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We've got a mini muffin tin here that we've already sprayed.
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Make sure it doesn't stick.
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And I'm gonna use a small ice cream scoop.
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You gotta kind of test this out.
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We wanna get 'em about halfway full.
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You know what's nice? So, but they'll come up just right.
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These things really are great, gosh, anytime of year,
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but they're small, which means you can eat more of them.
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But like I said, I remember these
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really going back a long way.
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Lots of great dessert start with a yellow cake mix.
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That's the base of lots of great desserts.
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So it'll take you just a minute
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to fill out this muffin tin and we'll (indistinct).
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I was able to get two muffin tins worth of our mix
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for the lemon blossoms.
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So let's go ahead and pop 'em in the oven.
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Our lemon blossom muffins came out beautiful.
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It's cake mix, pudding mix also.
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If I sound different, Mom stole my microphone,
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so we're going off of the iPhone there.
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But our muffins came out beautifully.
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Now we're gonna make the glaze for 'em.
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So I've got powdered sugar that we sifted into this bowl.
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We're gonna add to that some lemon zest,
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and also three tablespoons of oil
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once I get the powdered sugar knocked down a little bit.
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They smell so great. They would probably be delicious as is.
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- [Paula] Boy, I tasted one.
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- [Bobby] I'm told that they are delicious as is.
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Yeah, that looks good. And finally I'll add this oil.
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Whisk, whisk, whisk. Our glaze is perfect.
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Now, just with our hands,
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we're gonna dunk our muffins in.
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And put 'em right onto the cooling racks
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- [Paula] I'm walking through before I leave.
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- [Bobby] Well, come on through.
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- [Paula] You know what I'm doing today?
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- [Bobby] Tell me what you're doing today.
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- I am doing some field.
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- [Bobby] Got field piece?
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All right, sonny boy,
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you need to dip the whole entire thing.
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You just toss it around in there.
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- Yes. - Not just the top?
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- [Paula] Not just the top. I was waiting for that.
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Uh-huh. Yeah, just hold on, baby.
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- All right. Fine. - And let me get you.
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- Okay. - Some tongs.
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- I think they look nice with just the-
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- Uh-uh. Put- - No, they don't look nice?
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- They look pretty good,
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but you want 'em totally wrapped in it.
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- Okay. Why don't you go to your (indistinct)?
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- [Director] This way, looks bad. Let me get outta-
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- Look terrible. Go ahead and fix it for me.
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Since I've made a mistake.
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Lemon blossoms. They look fantastic.
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Now, here's the way that my mom does it.
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She dunks the whole lemon blossom into the glaze
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sometimes going back and redunking them into the glaze.
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So a double dip, if you will.
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The way that I did though, was just the top glazed
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and then the lemon blossom itself left naked.
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Hmm. That's the way I like it.
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Why don't you leave a comment and let us know?
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They look and smell so good. I'm about to eat 'em all.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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Love and Best Dishes Y'all.
