Posts tagged ‘ginger’

Lemon Ginger Poppyseed Muffins – a little bite of sunshine

On these cold winter days, we need something to perk us up. Put a spring in our step. For me, that is lemons.

The first time JF and I met, we had lemon poppyseed muffins. He commented how those were his favorite, and so, they always remind me of that day. 😀

This recipe has been in my box at least four years. Four years! I had written it down out of a cookbook called Luscious Lemon Desserts. I totally lurrrve lemon!! I saw another popular lemon muffin recipe online, but using just one little lemon… it definitely did not have enough intense lemon punch for me. Lemon flavoring? No way. I did change a few things from the original; less butter, less poppyseed (I like a lot of poppyseed, but wasn’t brave enough to add the whole 3 Tablespoons the recipe called for), cake flour and whole wheat pastry flour, and the addition of ginger, which I think subtly enhances the lemony-ness. Feel free to leave it out if that aint your thing.

  • 1c cake flour
  • 3/4c whole wheat pastry flour (or you can use all purpose flour in total of 1 +3/4c)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1.5 Tbs poppyseeds
  • zest of 2-3 lemons
  • 3/4c sugar
  • 4 Tbs (4 ounces) or half stick of butter, melted
  • 2 eggs, room temperature
  • juice of 2 l lemons (I got 1/3c) Meyer lemons are great too!
  • 1/2c milk, room temperature or slightly warmed but not hot
  • 1/2 tsp grated ginger (optional)(increase for more intense ginger taste)

Preheat oven to 375

Rub together lemon zest and sugar in a bowl, and let it sit while you finish the other tasks. This will infuse the sugar with the lovely lemon aroma.

Line muffin tins with papers or grease them.

Mix or sift together dry ingredients. Stir in poppyseeds.

Beat together the eggs and sugar. Stir in the butter, milk, and lemon juice. Add the flour mix and stir until it just comes together without overmixing. Its okay if there is a little flour not totally incorporated. This will make for very tender muffins. Just to let you know, when I added the dry to wet, it bubbled up quite a bit due to the lemon juice reacting to the baking soda. Thats fine. If you want to wait for it to calm down, it wont affect the final product either! Spoon into the muffin tins.

Bake for 15 minutes or so. It may still look pale on top. You don’t have to let them turn golden because the pale ones are more moist.

Optional Glaze:

I like the glaze for an extra lemon zing, but its good without too!

Just stir together powdered/confectioners sugar with lemon juice till you get a pourable consistency. A good starting point is 1/2c powdered sugar and juice of half a lemon, depending on how much glaze you like.

I’m linking this to Seasonal Sunday.

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My Chai – version one

You know those days… it’s cold outside, maybe a drizzle of rain, your hands are freezing and you need some comfort. I have just the thing for you. 🙂

There are a few ways I make chai but this is my basic go-to one. Ginger and Cardamom. Oh, good stuff, those!

Chai for two:

To a small pot add 1 cup (whatever cup you will be drinking from is what I use to measure) of water. Smash 1 inch of peeled gingerroot with the bottom of something flat and heavy or in a mortar and pestle. That gets the juices flowin’. Throw it in the pot and start to bring to a boil. Take 2-3 green cardamom pods and crush them too. Toss them into the pot. Let it boil for a few mins. That really brings the flavors into the water. Next add the tea leaves/powder. One heaped teaspoon per cup you are making (so two). Then I immediately add the milk. Whole milk. Again I use the drinking cup to measure (1 full cup and a splash extra). Now DO NOT leave the stove. Believe me, its no fun to clean burnt milk off your stovetop. Bring it to a rolling boil but be careful because milk boils over in a second once it gets going. Lower the heat and add sugar. I add 2 tsp per cup and sometimes 1 extra “for the pot” if I want it sweeter. You can remove it from the heat once it gets the darkness you like. I usually do it right after adding the sugar.

If tea boils too long it gets bitter (if that happened to you before, now you know why). Strain and enjoy! The great news is, this can be saved in the fridge for at least a day and reheated without turning yucky.

Now, what can we have with our chai? I have an idea…. 🙂

Stay tuned!

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