Skip to main content

Lemon Poppy Muffins

 

When I actually measure, instead of following my heart, the top is more craggy than this.
 
 
I made these once on a whim, and the kids loved them so much that they're in the rotation now. I worked from a recipe by Love and Lemons (seemed appropriate), and I make no changes aside from using gluten-free flour (usually Bob's 1-1 mix). I do feel inclined to see if they're still good with less butter and sugar, and to try to get some fiber in there (oat bran?), but I haven't experimented yet.
 
I do think that they would be good with more lemon zest, but I haven't bothered buying extra lemons just to zest them. I'll have to plan this together with another recipe that uses lemon juice, so I can make that happen.
 
 
The Recipe (from Love and Lemons):
2 1/4 c flour (I use gluten free 1-1 mix)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tb lemon zest
1 c plain yogurt
2 eggs
2/3 c sugar
1/2 c butter, melted
1/2 c milk
1/4 c lemon juice 
1 tsp vanilla extract
2 tb poppy seeds
  • Mix dry and wet ingredients separately, then combine them. 
  • Fold in poppy seeds
  • Pour into muffin tin
  • Bake at 400 for 18-20 minutes

 

The Verdict:
Overall grade: A-
Overall reason: Delicious but not healthy
Time to prepare: 30 minutes
6-year-old quote: "Can we have these on my birthday, like, as the cake?" 

Comments

Post a Comment

Popular posts from this blog

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...
Post a Comment
Read more

Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping I saw a Pinterest recipe for samosa-filled quesadillas, which led me to  this recipe  from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit! I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them! The Recipe (adapted from  Nadia's Healthy Kitchen ) 2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans) 1 small onion, chopped 4 garlic cloves, minced 1 thai chili, minced 1 bell pepper, chopped 1 potato, baked until soft (or microwaved for...
Post a Comment
Read more

Vietnamese Curry Stir-Fry

  When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at  Pho Grand  in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from  Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...
Post a Comment
Read more