Lemon Thyme Muffins

I don't know about anyone else, but this winter weather really took me by surprise! I ran out of my apartment this morning to head to work and got quite a cold shock when I flung the door open. It went from a slight chill in the air to below freezing overnight! Of course, I ran back upstairs to bundle up "as if I were going on a trek to the north pole" (direct quote from a coworker who saw me come in today wrapped up in my knits from head to toe). It also made me think of eating and drinking all the warm, comforting, filling things - especially freshly baked goods. True to my blogger name, the first thing I did when I got home from work was bake these amazing, fluffy, sweet muffins. I ate three straight from the pan (slightly burning my tongue in the process, but definitely, deliciously worth it). I find that they're even better though after letting them cool and drizzling the glaze over them because it soaks in and makes them extra moist. 

Another thing I just thought of - you may be wondering about the combination of flavors, lemon and thyme. Especially thyme, which could seem weird in a dessert. Well actually, I saw the flavor combo in a pin on pinterest first and I actually think it was made as a sweet bread. Unfortunately, I cannot for the life of me find the pin in my mess of a board and my google search has been fruitless. I would love to give the credit to the original recipe maker so please, if you have any idea where I got the idea from, let me know! They really work well together to give this muffin just the right amount of a savory kick.

 
Lemon Thyme Muffins
Servings: 12 muffins    Prep Time: 20 minutes    Cook Time: 12 minutes

Muffins:

• 3/4 cup almond milk
• 1 tsp dried thyme (you can probably also use fresh thyme, I only had dried on hand)
• ½ cup oil (also can substitute the same amount of butter)
• 1 cup sugar
• 2 eggs
• 2 cups gluten-free/wheat-free flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• Juice of 1 lemon

Glaze:

• 1/2 cup powdered sugar
• 1 tbs lemon juice

1. Preheat the oven to 350F. Combine the dry ingredients (flour, sugar, baking powder, salt) and mix well.
2. Put the milk and thyme in a smaller microwave safe bowl and microwave for a minute to get the flavor of the thyme into the milk. Set it aside while you continue with the next step.
3. Add the wet ingredients (oil, eggs, lemon) to the dry ingredients and mix until there are no lumps. 
4. Now add the milk and thyme mixture and mix it together. Maybe sneak a taste in here or there, I'll pretend I didn't know anything about it.
5. Fill the muffin pan with the mix as evenly as possible. If you can fill each one evenly, tell me how! I can never get them all the same size.
6. Bake for 12 minutes, or until the center is cooked. For these, you aren't really looking for them to brown, you want them to be moist and a little dense.  
7. While the muffins are in the oven, mix together the glaze ingredients. 
8. After you've taken the muffins out of the tin and let them cool down, pour the glaze over them. Now you're ready to eat them all in one sitting! No? Is it unusual to eat all the baked goods at once? Oh. Well, I guess I'll just keep being an odd-ball!