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.
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
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.
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.
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.