Slight change to announce. Every Sunday we cook at least three meals for the week ahead, plus one to actually eat that night. Four meals in one day, plus packing lunches, and by the time that is done I don’t even want to see the word “kitchen” written down anywhere.

So! I’ll be changing to updating this space on Monday nights from here on in. I feel guilty every Sunday when I don’t have the energy to bake a batch of muffins on top of everything else, and it’s starting to feel like a chore. Since I’m not even halfway through the book, that’s not a good thing – so starting next week updates will come Monday evening.

Here is the recipe for this week. I’ll be baking these later this morning and will post the results later. I’m really hoping these turn out. I’ve had three not-so-tasty recipes in a row, all resulting in me tossing half the batch in the compost after they moulded on the counter because no one will eat them.

The recipe

Sift together in large bowl

2 cups all-purpose flour

1/2 cup white sugar

1 tbsp baking powder

1 tsp salt

Combine in small bowl

1/2 cup melted butter

1/2 cup fresh lemon juice

2 eggs

grated rind of 1 or 2 lemons

Pour wet into dry and stir to combine. Sprinkle tops of muffins with white sugar.

Bake at 400F for 15 – 20  minutes. Makes 10 – 12 muffins.

Dorothy suggests “serve with dessert of berries and cream”, which frankly sounds really good, if fresh berries were in season.

The process

These were so easy I felt kind of silly for not just doing them last night. I didn’t have quite enough lemon juice, even though I juiced two large lemons, but it didn’t affect the batter at all.

I only zested one lemon, because I thought two might be a bit much since I don’t actually have berries and cream on hand to serve them with.

Because I was making these with the “help” of two three year olds, I clean forgot to sprinkle the sugar on top.

I baked these for 15 minutes and they came out perfectly done. Twenty minutes would definitely have been too long, so watch them carefully.

The result

Dorothy redeemed herself in rather spectacular fashion this week. They are without a doubt the prettiest muffins I’ve made in a long time; a beautiful white with just a hint of lemony yellow. The texture and moistness is perfect; the taste is light but the muffin itself is just the right density. They are not too sweet and the lemon notes are just enough. With berries and whipped cream these would be a simple but classy dessert.



8 comments on “Lemon

  1. Nicole says:

    Lemon! I could totally get down with lemon. Mmm.

  2. MaryP says:

    Well, isn’t it serendipitous that I was on holiday this week? I’ll do this one with the kids on Monday, and thereafter we will continue to have Muffin Monday — a week later. Perfect. And I will put lemons on the grocery list right now! Looking forward to these.

  3. […] go back and make last week’s lemon muffins […]

  4. MaryP says:

    Oh, these were good. I love the texture, the lemon tang and the fresh, real lemon scent. Gorgeous! I did remember the sugar on top, and it added a lovely crunch to the surface. Really, really good.

  5. […] Tuesday: First course: gazpacho Main course: chili (beans, no meat), biscuits Dessert: muffins […]

  6. […] than I’d like to see in muffins, especially the terrible marmalade and the truly wonderful lemon, both of which involved zesting citrus. Just the fact that I made these with three children under […]

  7. Sheri says:

    Hello, I’m popping over from MaryP’s blog. Just wanted to say I tried the lemon muffins and though I was thrown off at first by the scone like texture (I thought I did something wrong), they were delicious and went amazingly well with berries and fresh cream. I served them for Easter Brunch and they were a huge hit all around. Thank you!

    • Hannah says:

      Welcome! That’s great, I’m so tickled everyone liked them. Like you, I found the scone texture a bit surprising at first, but then I just kept eating and oh, so good. I can’t wait until strawberry season!

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