Lemon poppyseed muffins

[rootofnewt]

Someone who shall remain unnamed likes to link lots of yummy recipes. It's very cruel to read such a list when pregnant.

This was one of those links.

I love lemon poppyseed breads. So I carried the laptop into the kitchen and got to work, chatting with baobh while I pulled out ingredients.

I did adapt, of course. Juiced a couple lemons, so just under two tablespoons of juice. Grated some of the zest, but got tired, so added in about a teaspoon of dried peel. Said, "oooh, crap" and added extra lemon flavoring (and then more, and then more). The soymilk (UGH!) was replaced with buttermilk (dry solids in with flours, water in with liquids).

Anyhow, I baked 'em. My flour mix is teff, brown rice, white sorghum, and tapioca. I filled the muffin tins and 15 minutes was perfect.

Interestingly, I should've waited. The remaining batter had time (20 minutes) to perk up (buttermilk, baking soda, etc). The remaining batter filled four slots in the tin. THOSE muffins peaked nicely--excellent muffin tops resulted. I'm used to flat muffins these days, but now that I know I can tweak recipes with buttermilk, I might just have to do that. I was taking a risk--they could've swelled and exploded, but risks are worth it with lemon poppyseed.

Comments

[twostepsfwd.livejournal.com]

Yes, that recipe linker is PURE EVIL!

I was planning to make these tonight, btw. Now I think I definitely will. Bought lemons for them and everything.

[krasota.livejournal.com]

Didja make 'em?

Yum.

[twostepsfwd.livejournal.com]

Yeah but I tried to make it into a cake and I used agave nectar and different flours than called for and it was pretty awful. I accidentally didn't use the right amout AND I overcooked it. Dry as styrofoam and about as sweet as a loaf of bread. Yuck. It was edible when I drizzled some honey over it though. This one won't be going on my blog. I'm going to redo the recipe until I make it work, though.

[krasota.livejournal.com]

I've made lemon poppyseed cake successfully . . . but I'm not sure where I put the recipe.

[twostepsfwd.livejournal.com]

I have lots of successful cake recipes of other flavors, so I figure I'll just base it on one of them.

But if you find your recipe I'd love to see it

[krasota.livejournal.com]

Hrm. It was probably one which used splenda. I seem to remember making it for my husband's birthday and he doesn't do sugar. Of course, splenda can be substituted with sugar, which can be substituted with agave. I'll have to rummage later, after my exercise class.

Did you ever make the Torta di Noce from this (http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2005/05/11/FDGC2CKG861.DTL) article? I made it . . . it's divine. I made it again and added poppyseeds, because I just can't resist.

[twostepsfwd.livejournal.com]

It sounds delicious! I'm actually baking sweets a lot less these days. And still trying to figure out how to make successful cakes without sugar or artificial sweeteners. That probably explains all the weight I"ve been losing! LOL

[krasota.livejournal.com]

Aye, I know you're not baking sweets much these days. I just wondered if you'd gotten around to trying that before you opted out. ;)

I'm doing more sweets while pregnant, but I really don't tolerate much sugar. A muffin or two (they're small) a day is the max I can handle.

[twostepsfwd.livejournal.com]

I had never seen it, but you bet I just bookmarked it ;-P

I'm going to start working on some Pesach sweets for my blog (I love how I now refer to certain cooking projects as "cooking for my blog"... I guess now that i no longer have a husband to cook for, I just cook for my blog. Makes me sound like a geek and a bit of a loser, but it's great fun!)

Mmmm....muffins.

[krasota.livejournal.com]

Why cook for one when you can cook for the masses?

[twostepsfwd.livejournal.com]

Good point.

[heido.livejournal.com]

I just don't get the poppyseed part. I almost typed poopyseed. :) I'm 12 today. I mean, lemon! Cool! Why does poppyseed almost always go with it?

Buttermilk instead of regular milk? Interesting. I'm getting into substitutions and all. I don't understand the "instead of regular" part. Maybe I should read more "alterna cooking" stuff.

I think I'm going to try going gf. See if the allergy thing is what is up with me.