A very happy Monday and hope that it finds you well. I’m back in muffin mode this week with no excuses and I think these were worth waiting for. Buttery, light and not too sweet. I know that I’ll need extra, extra time on the elliptical this week after indulging in a few of these goodies.
These are almost like a light poundcake and I’ll be bringing a bunch to the museums that small one and I are going to treat ourselves to this week while I’m on holiday.
Or maybe it’ll be a snack in between skiing or perhaps to keep us skating longer. Whatever it is we’ll be well fueled.
I even had my helper make these up for me. Mind you her chief job is to taste the batter throughout so my yield does tend to go down quite a bit.
I start by beating sugar and butter together with lemon juice and zest. This get the most lemon flavour in with the least amount of effort.
Beat in eggs and then fold in milk and the dry ingredients.
Finally, I wanted something pretty to add and when I saw red currants in the store last week I just couldn’t say no.
Test the batter a couple of times to make sure it truly is tasty.
Butter muffins tins (that’s actually a misnomer since these are clay but…)
bake and let cool for as long as you can keep hands out of them. In my house-until they will no longer burn your mouth or hands.
Tomorrow, a great dinner that is just different enough to keep the ‘are we having this again?’ folks at bay but easy enough to suit on a Tuesday night.
- ¾ cup butter
- zest and juice of one lemon
- 1½ cups of sugar
- 3 eggs
- ¾ cup of milk
- 2¼ cups flour
- 2 teaspoons baking powder
- 1 cup currants (fresh or frozen or substitute cranberries or blueberries)
- Bet sugar, butter and lemon together. Whip in the 3 eggs before adding in milk, flour and baking powder. Fold in currants, divide between 12 muffins cups or 2 medium oaf pans. Bake 30 minutes for 25-30 minutes (or until a knife comes out cleanly).