Yay! It’s Friday! To celebrate I’m writing today about some muffins I made earlier in the week. Muffins are quick and easy. They are always best on the day they are made, preferably almost as soon as they are cool. My recipe is from a great American cook book called The Joy of Cooking. (I have had a copy of this American classic for many years. The original edition I had told you how to skin and cook a squirrel!)
I don’t know where this classic combo of citrus and seeds came from – but it’s delicious. Tangy lemon and subtle crunch of poppy seeds. It’s found in cakes and muffins, bars and biscuits.
Here’s the muffin recipe:
Put paper cases in a 12 hole muffin tray. preheat the oven to Mark 6.
WET – in a bowl whisk the following together:
2 large eggs
1 cup milk/cream/yogurt – or a combination
2/3 cup sugar (or a bit less for a lower sugar version)
4-8 tbsp melted unsalted butter or veg oil (I used a light olive oil)
1 tsp vanilla
1 tbsp grated lemon rind (I used 1 lemon)
DRY – in a large bowl whisk the following together:
2 cups plain flour
1 tbsp baking powder
1/2 tsp salt
1 1/2 tbsp poppy seeds
Add the wet ingredients to the dry, mixing lightly until the flour mixture is just moistened. Divide the batter between the muffin cups. Bake for 12-15 minutes until a tester/toothpick comes out clean.
Let cool in the tin for a couple of minutes before removing to a wire rack.
EAT! (any left over can be reheated briefly in the microwave – literally 5 seconds – to refresh. But try not have any left over…)
Have a great weekend! Are you baking? Are you running? Have fun whatever you do.