Tuesday, November 25, 2014

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.