Monday, February 23


The other day when I looked outside the sky was blue. Yeah, ok, it was never going to be green or glittery, but after months of grey drizzly misery, the bright blue was quite a shock. Personally, I one hundred percent believe that my mood improves with the weather. If I moved to California I would probably be a thousand times more productive in my every day life. Have you noticed all the super fit/tanned/healthy people of the world seem to originate in either California or somewhere on the sunny Australian shore? It don't believe it's coincidence.

Anyway, for me, this first blue sky of 2015 signified one thing-- that spring is finally around the corner, hurrah! When it comes to baking, I find that the treats that best encapsulate that springtime vibe is anything light and lemony. In particular, Lemon & Poppy Seed Muffins!

After a good scour online, the recipe that seemed to best match my memory of lemon and poppy seed muffins was from Two Peas and Their Pod {link}. Being an American based blog, I had to translate all the measurements (one day I will just buy some bloody measuring cups!), which I have included here for my fellow Brit bakers. I got my lemons from a grocer on the high street, where they were four for £1. I still can't get over this. Whenever I got a cold at university, the lemons at my local Waitrose were 60p for one. Four for one pound?? It's the little things that bring me joy.

Anyway, onto the ingredients:

For the Muffins (Makes 12):

2/3 cup sugar (134 g / 4.73 oz)
Grated zest and juice of 1 lemon

2 cups Gold Medal all-purpose flour (256g /9oz)

2 teaspoons baking powder

1/4 teaspoon bicarbonate of soda

1/4 teaspoon salt

3/4 plain Greek yogurt (213g / 7.5oz)

2 large eggs

1 teaspoon pure vanilla extract

1 stick unsalted butter, melted and cooled (113.5g /4oz)

2 tablespoons poppy seeds

For the Icing:

1 cup icing sugar, sifted (128g / 4.5 oz)

2-3 tablespoons fresh lemon juice (I used half a lemon)

The process of making these muffins is a little bit unusual, so here are the instructions:
> 1: Preheat your oven to 200 degrees, or gas mark 6. Prep your cupcake cases.
> 2: In a large bowl, rub together your sugar and lemon zest until the sugar is fragrant and well infused. Follow this by whisking in your flour, baking powder, bicarb and salt.
> 3: In a small bowl, whisk together your greek yoghurt, eggs, vanilla extract, lemon juice and melted  butter until well blended.
> 4: Pour your wet ingredients into the dry and stir gently until just combined, then add in your poppy seeds.
> 5: When combined, divide evenly among your muffin cases and bake for 18-20 minutes. Make sure to check on them! My oven usually takes a few minutes longer than usual but mine were very nearly overcooked at the 20 minute mark. When cooked, remove and let cool before icing.

> 6: To make your icing, add the lemon juice a bit at a time until it reaches your desired consistency. I wanted mine to be a bit thick so I could sprinkle on some freeze dried raspberries, but this stage is really down to preference.
> 7: Gentle drizzle over your icing and decorate if you fancy. Leave them on your kitchen side and see how long it takes for them to disappear!

Until next time,


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