krasota (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
rootofnewt) wrote2007-03-06 09:27 pm
rootofnewt) wrote2007-03-06 09:27 pm
Lemon poppyseed muffins
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![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
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.
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.
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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.
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