Thursday, September 25, 2014
Lemon Poppyseed Muffins~ and Spooky things:)
Every time I try a new muffin at Les Moulins Lafayette ..that I fall in love with..I try and recreate it..This time I only had to try 2 recipes and on the second one..I found my perfect Lemon Poppyseed Muffin.
It's sooo close.. in my mind it's spot on.
It is from Cook's Illustrated.
A neat thing about this recipe..is that you can whip up a batch..put them in a muffin tin..cover with cling and refrigerate unbaked..They say so!
So I will make these for Christmas morning I am thinking:)
On a side note..this home..in the trees..is in one of our 100 yr old maple trees..
It's spooky and in trying to get a photo I stumbled in some brambles..ouch..
We will wait till December and frost..
No one should be w/out a home..
Plus I am scared.
After 2 bites this September and one swelling and itching for days w/ a bruise still.. 2 weeks later...I am in no mood to mess with nature..
I had to show you Noah..His name is Noah Jack.. ..he's our 6 year old~
Look what he and his mom are coming up with for his Halloween costume.
His face:) Just cracks me up on this..
This is not Noah's face usually..he's got a twinkle in his eye and mischief on his face..
This is Jack Skellington's face.
Somehow I think Noah will be a chef..or and actor.
I pray for a doctor or dentist..
But so far..
He's a foodie and an actor.♥
LOVE this costume his mom is fabricating for him.
Ok back to the muffins:)
3 cups flour
1 tbsp baking powder
1/2 tsp baking soda
2 1/2 tbsps poppy seeds
1 1/2 tbsp lemon zest
1/2 tsp salt
10 tbsps butter room temp
1 cup sugar(brown works too)
2 large eggs
1 1/2 cups plain whole milk yogurt (I have used greek..and also sour cream)
the latter makes the very best..moistest♥
Prep your muffin tin either with spray or muffin cups like I use.I love those big ones.
A silicone mold should work very well too.They are amazing.
Whisk the flour,baking powder,baking soda,salt,poppy seeds,lemon zest together in a bowl.
Using an electric mixer..beat the butter and sugar together until light and fluffy about 2 minutes.
Add the eggs one at a time beating well after each addition.
Reduce mixer speed and beat in half the flour mixture followed by 1/2 of the yogurt...beat in half of the remaining flour mixture followed by half the remaining yogurt ..repeat w/ remaining flour and yogurt.
Place the batter evenly in your prepared muffin pan
Adjust an oven rack to the lower middle position and bake in a 375F pre-heated oven for 25-30 minutes until done and golden.
If you are doing the refrigerated version remove cling and bake 35-40 mins.
Let muffins cool in pan for 5 mins before serving.
You could add a glaze or icing but I like these just like that.Plain on top.
There is nothing plain taste wise about these muffins..
Red wrappers would be so pretty for Christmas:)
So I hope you heard right..sour cream for the best..
And the day after..nuke for like 12 seconds to get the warm just baked effect..
Need to find red wrappers..How many more shopping days till Christmas?
Costco has everything out! Christmas AND Halloween.
I still haven't planted my garlic or bulbs.
Supposed to be LOVELY for the next few days..so the gardens will get some primping for fall starting tomorrow..
I love this dish..It's pretty..tasty..
Made it tonight.. I got the recipe from my daughter last year.It is spot on for Acorn squash season.
I used Hot Italian sausage.
Also pre~ordered this~ today..I really like all the recipes I have tried from her.
I don't buy a lot of cookbooks anymore..
I do love My Isabelle Lambert books..Chuck Hughes.. Maria Loggia..my LOCAL experts:)
But I do cave in for tried and trues..
I may get Dorie Greenspans new book because I love the ones I have..but was disappointed the cute dishtowel would not be shipped to Canada.I mean ..pourquoi pas?
Manger..looks gorgeous..as her blog is..
So temptations do abound..
The Bake at 350:) You know me and cookies..
What talented people !