A sweet friend of mine, who is one of the greatest cooks, bakers and entertainers that I know recently shared a copy of the April/May 2012 Cook's Country magazine. Inside I found a delicious recipe that has quickly become a much loved breakfast around here! The author, Nick Iverson, expressed that "anything that I make before 8 a.m. must meet [the] criterion [of]: ease." Well, Amen! This man is totally on the same brain wave as this girl.
So, here we go -
Attention: This is NOT my own recipe, just one that is so worth sharing. My anecdotal notes are in parenthesis. I did make a few changes, and to follow those see my notes. Also, I broke the steps down into I'm-a-momma-with-a-toddler-and-am-quickly-glancing-at-this-as-my-child-runs-around-nearly-unsupervised-because-I'm-determined-to-bake-a-breakfast-treat-for-my-husband steps. Hoping this format works for your lifestyle too!
LEMON-POPPY SEED MUFFIN RECIPE
Cook's Country
April/May 2012
Nick Iverson
Page 19, yellow sidebar
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| A most wonderful breakfast that doesn't take terribly long! |
INGREDIENTS
Yields 12 muffins (We managed to get 14 somehow - great by me!)
Dry
- 3 cups all-purpose flour
- 1 1/4 cups sugar (I used 1/2 cup of honey and 1/2 cup sugar because we try to reduce our intake of granulated white sugar - and the 1/4 is for a sugar glaze, which I choose not to use)
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups plain yogurt
- 2 large eggs (let sit at room temp at least 30 min before putting into recipe - great trip from my home ec momma)
- 1 tablespoon grated lemon zest (I only used 1/4 teaspoon, being unsure off how Rita would like a strong lemon taste; don't skimp on this - unless you want a hint of lemon rather than a flavor of lemon)
- 1/4 cup lemon juice - two large lemons (or three small ones - meant for the glaze but I used as a substitute since I reduced the amount of zest so dramatically and wasn't making the glaze)
- 8 tablespoons unsalted butter, melted and cooled (if you only have salted butter, you can reduce the amount of salt called for - maybe to 1/4 teaspoon salt? Check into that - I know Paula Deen has talked about that in one episode or another - P.S. We don't have cable since we've moved into our house, but just calling upon pre-baby knowledge gleaned from free cable in married housing on campus!)
FOR THE MUFFINS
1. Prep
- Put oven rack into middle position
- Heat oven to 375F
- Grease 12-cup muffin tin (use leftover butter wrappers - work like a charm - great frugal tip from my deceased grandmother, mother to seven!)
- flour
- one cup of sugar (if you decided to use honey it will come into play in step three)
- poppy seeds
- baking powder
- baking soda
- salt
3. In a separate bowl whisk together
- yogurt
- eggs
- lemon zest
- lemon juice (meant for glaze - see note at ingredient list above!!)
- honey (if using as a substitute for sugar)
4. Fold yogurt mix into flour mixture with rubber spatula until just combined
5. Fold in melted butter (mine had a few small chunks that had hardened, but that didn't seem to make a difference)
AT THIS POINT THE BATTER CAN BE REFRIGERATED IN A COVERED CONTAINER FOR UP TO 24 HOURS
6. Use a greased 1/3 cup measure to disperse batter into muffin tin
7. Bake 25 - 30 minutes, rotate pan halfway through baking
FOR THE GLAZE
1. Combine remaining 1/4 cup sugar and lemon juice in a small saucepan
2. Cook over medium heat until syrupy consistency, roughly three minutes
3. Let muffins cool five minutes in muffin tin
4. Put muffins to cool further on a wire rack
5. Brush with glaze and serve 10 minutes later
BON APPETIT MES AMIS!
So formatting with Blogger has been so weird lately - not sure if it's me or them, but hoping it is resolved soon! Sorry!
Looks yummy!!
ReplyDeleteThanks!! They are. Planning to make a batch this weekend - just got to get my homemade yogurt done tomorrow :)
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