Tag Archives: muffins

John Lemon meets the Poppies

John Lemon meets the Poppies
Hey there Cutie Pies! :baburukeki:
How have you been doing all week long? I had some pretty busy days but am looking forward to a few days of snowboarding now! I don’t exactly know why but last week I spontaneously decided to actually give it a try and bake something myself. If you’re a reader of this blog, you probably know, that I’m not the most diligent baker and that I always fail at sticking to recipes, but since it was Valentine’s day I felt like overcoming myself and make muffins for my love and family.

johnlemonpoppies
lemonmuff1

Since I didn’t have any chocolate but many lemons, I looked-up a simple but tasty recipe by looking at the most mouth-watering pictures when entering “lemon muffins” in google pics. (Kudos to you MomGrind!)
You can imagine how happy I was to click on the image and get to the real easy recipe behind it! A recipe with an instruction of four steps and a list of basic ingredients that probably everyone has at home sounds foolproof enough to me!
Here’s what you need:
1 cup butter (225 g)
1 cup sugar (225 g)
1 + 1/2 cups flour (180 g)
1 teaspoon baking powder
3 eggs
1 lemon
1/2 teaspoon salt

The actual recipe says three large eggs and another three egg yolks but I found this to be a little too decadent for my habits so I just took three common Swiss eggs and lemon juice instead of lemon extract. To give it a little twist, I also added a handful of dried cranberries and some poppy seeds.

muffcran

Here’s what you need to do in four simple steps:

1. Preheat the oven to 350 degrees F (180 C°) and line up your muffin cups (silicon or tin) with a paper cup inside.
2. Mix together the softened butter and the sugar with a wire whip until creamy and add the three eggs, salt and lemon juice. Gradually add the flour with the baking powder and whisk everything until smooth.
3. Take a handful of dried cranberries or something similar and stir in.
4. Fill up the cups with the creamy batter and sprinkle some poppy seeds on the surface of each one. Bake in the oven for about 25 min. or until until a toothpick inserted in the middle of a muffin comes out, without any batter sticking to it.


lemonmuff2

That’s all there is to it! We ate a few while on the road and even had some left for breakfast the next morning. They didn’t turn out like the original ones but that’s probably because like usual, I didn’t completely stick to the recipe. The cranberries were so yummy and fun inside and given that it’s the first time ever I tried baking something all alone, they turned out pretty nice I think. :etone:

Tomorrow I’ll already be on my way to Zermatt to finally see and feel some snow!! I can’t tell you how excited and happy I am about it. This winter was really sad and there was nearly no snow at all in the city and since I love snow and deep winter it kind of bothers me.. a lot!
Stay tuned for some more entries about Japan and maybe a short update from Zermatt :nekopaw:

byebye,
nekochansignature

A Basket full of Treats

A Basket full of Treats
Baking is definitely not my forte but lately I’ve been craving for sweets so a few days ago we baked muffins.
Actually it’s a recipe for a choclate cake and Silvankun’s favourite birthday cake but for a sweet treat once in a while it’s more convenient to have many little cakes! :jumpingrabbit:
Pretty every attempt to make muffins or cupcakes before, ended in making them taste more like bread than anything else (probably I use too much flour and not enough sugar).
I rarely bake following strictly a specific recipe because I don’t have a scale or measuring cups and because I find it hard to tell if a recipe is really good without having even tried it.
Anyway, while my sense of proportion for other things is not bad, it’s really unreliable when it comes to baking cakes or other sweets. This time however, I did exactly what it said in the recipe (or to be completely honest, Silvankun did it and I prepared the decoration :ghihi: ) and they came out great!


In the end we ended up giving them away but we kept two of them :tongue:
The most fun was the decorating. The mass I used to make the leaves is marzipan colored with food coloring. Marzipan is convenient for shaping things but after a while in your hands it gets warm and sticky so you need to work quickly or put it in the fridge before you use it. Also, if you put it on a plate without a baking sheet, the warm marzipan will stick to the plate and will be difficult to remove afterwards.
I absolutely wanted to do a frosting but since I just can’t bring myself to use all that butter that is needed for a frosting, I simply used mascarpone and powdered sugar. Since it’s with cheese, I would probably call it a cream cheese frosting but I think I’ve never had one before so I can’t really tell. The consistency was very nice and the taste delicious but I didn’t like the cheesy color (I wanted a pure white frosting!) so I used it only on some of the muffins.



If you are interested in the recipe, read on!
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