I. Am. Exhausted.
The only therapy available to me at the moment is baking. And so I did.
My fabulous friend Allison down in AZ has recently been drowning in homegrown lemons and grapefruit. So when she offered to send me a box, I very happily accepted! The box came late last week and I've been plotting what to do with them. I'm not sure I have the patience required for marmalade, so right now the list includes lemon curd, preserved lemons, a citrus olive oil cake, and homemade pectin.
Let Lemon-palooza begin!
Tonight's baking was totally on the fly, must-bake-or-I-will-go-crazy stuff. We are out of breakfast foods, so I decided on muffins and when surveying the possible ingredients, I decided to try lemon poppy seed muffins. The smell of freshly zested lemons is enough to break most anyone out of a deep funk, thank goodness. And once I got the zest in, I decided I didn't want to mar the taste of the lemons and left out the poppy seeds.
Unless I state otherwise, all my muffin recipes start with the AtoZ recipe and divert from there. Tonight was no different.
(makes 24 muffins)
1 1/2 c whole wheat flour
1 1/2 c white flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/2 c vanilla yogurt
1 1/2 c white sugar
Zest of 2 lemons
Juice of 1 lemon
Mix together dry ingredients and set aside.
Beat eggs. Add yogurt and vanilla, cream well. Add zest and lemon juice, mix well.
Add wet ingredients to dry and mix until combined.
Spoon into greased muffin tins.
Bake at 325 degrees for 25 minutes, or until knife inserted in the middle comes out clean.
Verdict: Not bad. All yogurt instead of oil/butter/etc definitely changes the consistency of baked goods, so keep that in mind. If you want a fluffier muffin (heehee, that sounds awfully dirty), then I'd suggest half yogurt/half oil. And honestly, I could do with even more lemon-y zing, so feel free to add more zest and/or juice at your own discretion. I certainly will next time.
|When life (or a good friend) sends you lemons....|
|... bake some muffins!|