I’m baaaaaaaack! Sorry it has been a few weeks between recipes! Things have been a little crazy…I had three assignments due in the one weekend, so all of my time and effort went into these, and unfortunately I had zero time for baking. But! The good news is that now I have only ONE assignment left and then I have finished my degree! Super exciting and a little scary at the same time. I can’t believe how fast these past five years have gone. Even though there I still have just that one more assignment to do, I decided it was time for a day off. And time to do some baking!
You may remember me talking about our newly planted apricot tree in my last post? Well, we have had a lemon tree for about six years now, and this year it has just gone CRAZY. It is massive, and has produced so many lemons. Just the other day, I picked all the winter crop from it, as the summer crop has started coming through and the poor tree wasn’t dealing with the weight so well. So, there I was, with a box FULL of lemons, just screaming at me to be used in a recipe (or perhaps, they were screaming at me because I had picked them from their beloved tree…).
Anyway, I jumped on the net and flicked through some of my cookbooks to try and decide on what I wanted to bake. Mum has promised to make lemon merignue pie next week (I love, love, LOVE it!), so I wanted to steer clear of anything like that…lemon meringue slice, lemon meringue cupcakes, and so on. I came across a recipe for orange and poppyseed muffins, and figured that surely I could substitute the orange rind and juice for lemon rind and juice…so lemon and poppyseed muffins were born!
Lemon and Poppyseed Muffins
Recipe adapted from taste.com.au
2 Tb poppyseeds
3/4 C milk
2 1/2 C self raising flour
3/4 C caster sugar
125g butter, melted
2 eggs, lightly whisked
1 tsp lemon rind
1/3 C fresh lemon juice
1. Preheat oven to 190 degrees Celsius.
2. Brush a 12 1/3 C capacity non stick muffin pan with butter to lightly grease.
3. Combine the poppyseeds and 1/4 C of the milk in a small bowl. Set aside for 10 minutes.
4. Combine the flour and sugar in a large bowl. Add the poppyseed mixture along with remaining milk, butter, egg, lemon rind and juice, and stir with a metal spoon until just combined (do not overmix).
5. Spoon the batter among prepared muffin pans. Bake for 25 minutes or until a skewer inserted into the centre of a muffin comes out clean.
6. Serve with cream cheese frosting and a small slice of lemon.
These muffins have just the right amount of sweet and sour, and the cream cheese frosting on top not only adds a whole new element, taste and texture, but also make them look just that little bit more fancy.