This is a sponsored post written by me on behalf of The a2 Milk Company™. All opinions are 100% mine.
I’m baaaack, and this time it’s with a delicious recipe with one of my new favorite ingredients: a2 Milk®! I just came off of spring break and got to send my kids back to school today, so I’m doing a mini happy dance, and getting my business done. I figured what better way to get back into work than with a yummy recipe to share with all of you? It’s so Spring-a-licious too! These Lemon Poppers are perfect for coming off of winter, as we still have ripe lemons on the trees, but have that light sweet and tart taste that is perfect for a warm spring day.
As I’ve shared in some of my previous recipes, I have a tiny little secret that makes some of my recipes and treats a little easier on the tummy. That’s right – a2 Milk®. In case you’ve missed the memo, this is THE FIRST milk out there that doesn’t contain the A1 protein, which is the frequent culprit of milk intolerance. Think this sounds unnatural or odd? Quite the opposite. All other mammal’s, with the exception of cows, have milk containing only the A2 protein. So it only makes sense that it’s easier to process and digest.
If you are one of those who is self-diagnosed with milk intolerance (me too!), I highly recommend you check out a2 Milk®, and just give it a try. It is available in half gallon cartons with an SRP of $4.49 Varieties include: whole milk, reduced fat 2%, low fat 1% and fat-free. Available throughout California in Whole Foods, Ralph’s, Sprouts, Gelson’s and more. The company is diligently working toward nationwide distribution, and you can check their Product Locator for the most up to date information on where to buy. Print this a2 Milk® $1 Off Coupon and take it with you! Once you pick up a container, whip up a batch of these Lemon Poppers – you won’t regret it! It’s got homemade Lemon Curd, and is simply delish!
- 1 3/4 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cardamom
- 1/3 cup very soft butter
- 1/2 cup sugar
- 1 egg
- 3/4 cup Meyer lemon curd
- 2 tsp grated lemon rind
- 1/2 cup a2 milk®
- 2/3 cup sugar
- 1/2 cup melted butter
- 2 tbsp lemon juice
- Preheat oven to 350°
- In a large batter bowl, combine flour, baking powder, salt and cardamom. Stir to mix. In another bowl combine very soft butter, the 1/2 cup of sugar, egg, lemon curd, lemon rind and milk. Stir to blend, then carefully add to the dry ingredients in the batter bowl. Stir to combine it all into a batter. Be careful to not overstir.
- Spray a mini muffin pan with non-stick spray (I used coconut oil spray), then with a small cookie dough scoop, scoop and drop a ball into each cup of muffin pan. Cook for 10 - 12 min at 350°
- While poppers are cooking in a small bowl, melt the cube of butter in microwave oven, then stir the lemon juice into butter. Place the 2/3 cup of sugar.
- When poppers are done, remove from the oven and let cool for just a few minutes, then turn them out onto a sheet of waxed paper. One at a time, carefully dip the poppers in the butter, using a fork or slotted spoon to coat on all sides, then roll in the sugar. Let them cool on the waxed paper and serve. Or store in a plastic container for a little later.