Skip to main content

Breakfast Muffins



I was looking through my blog archives yesterday and figured there isn't a recipe here for lemon poppyseed cake, one of my all time favourites. And I just happened to remember this again when I woke this morning, a bit earlier than usual. Now normally I would just roll over and go back to sleep but today, I thought I'd use that extra time to bake some lime and poppyseed cakes. Or because I just ate these for breakfast, let's call them muffins instead. Makes you feel better about eating cake in the morning.

The recipe is from my baking guru, Dorie Greenspan and is quite a breeze to put together. First off, line 6-8 muffin tins with paper liners (Dorie says 6, but I got 8 because I have smaller tins). Set the oven to preheat at 200C.

Now put 60 grams of butter in a small saucepan and heat gently until it's melted. Let it cool a little while you collect all other ingredients. Zest a lime and add it to 1/3 cup caster sugar. Mix it in until the sugar smells all lemony. To this bowl, add a cup of plain flour, 1 tsp baking powder and a pinch of baking soda.

Now go back to your bowl with the butter and in that one, add 1/2 cup yogurt, 1/2 tsp vanilla essence, 2 tbsp lime juice and an egg. Whisk it up to mix everything, then add to the dry ingredients. Mix/whisk just until everything's blended but do not over mix. Finally stir in a tbsp of poppyseeds. Fill your muffin tins 2/3 full and bake for about 20 minutes or until a toothpick inserted in the middle of the muffin comes out clean.

Give the muffins 5 minutes in the tin, then pop them over to a cooling rack. While the muffins cool, make this glaze to make your muffins more lemony. In a small bowl, mix 2 tbsp icing sugar will enough lime juice to make a thin, pourable solution. Either pour the glaze on the muffins with a spoon or brush the top of the muffins with this glaze to get a more even flavour.

Comments

Popular posts from this blog

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old.

That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit.

Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fruit. It…

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city.

I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports.

Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop of b…