Showing posts with label Lemon. Show all posts
Showing posts with label Lemon. Show all posts

Monday, September 8, 2014

Honey Lemon Fig Muffins #MuffinMonday


Fresh ripe figs make a lovely muffin, with no added sugar and only honey to add extra sweetness and a little lemon juice to bump up the batter flavor. Top with slices of fresh fig and a drizzle of honey before baking. 

Well, hallelujah! Let all God’s fig lovers give praise. I finally found some ripe figs I could afford in what had been an otherwise disappointingly practically figless summer! First I made preserves, which turned out more like jam as the large figs fell apart, but a few of the smaller ones were reserved for muffins. These muffins here. Oh, and I may well have eaten quite a few just as is. Aren’t ripe figs the best? I can close my eyes and I am 10 years old again, up high in the branches of my grandparents’ fig trees, enjoying the breeze and eating my fill. Sweet!

Ingredients
6-7 fresh sweet ripe, but firm, figs (about 320g)
1 lemon, for zest and juice
1/3 cup or 80ml honey, plus more for drizzling before baking, if desired
1/4 cup or 60ml lemon juice
3/4 cup or 180ml milk
1 egg
1/4 cup or 60ml canola or other light vegetable oil
2 cups or 250g flour
2 teaspoons baking powder
1/2 teaspoon salt

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by spraying it with non-stick spray or lining it with muffin papers.

Slice the ends off of your figs and discard. Now slice 12 nice circles from the middle of the figs and set aside. Chop the rest of the figs up roughly.



Combine your flour, baking powder, and salt in a large mixing bowl. Zest your lemon into the bowl and stir well.



Juice the lemon and measure out 1/4 cup or 60ml.

In another smaller bowl, whisk together your egg, honey, milk, lemon juice and oil.

That's the last of my dark Ugandan honey. Time to go back!



Fold the wet ingredients into the dry ones and stir until just mixed. There should be some flour showing. Fold in the chopped figs.



Divide your batter between the 12 muffin cups. Top each with a fig slice and push it in slightly. Drizzle on a little extra honey, if desired.



Bake for 20-25 minutes or until an inserted toothpick comes out clean.



Allow to cool for a few minutes in the pans and then remove to continue cooling on a wire rack.



Enjoy!



Have you found sweet figs at an affordable price this summer? Or perhaps you are blessed with a fig-bearing tree. I’m rather fond of dried figs as well. Here are a few more recipes that might interest you.


Gram’s Fig Preserves – Just like my grandmother used to make them








Gram’s Fig Spice Cake – My grandmother’s special recipe, with buttermilk glaze



Figgy Jam Muffins – for when you can’t find fresh but really need to bake with figs - this was me earlier this summer! 




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Monday, May 19, 2014

Lemon Ricotta Muffins for #MuffinMonday


When you mix baking soda with lemon juice in a batter, the result is a light and fluffy muffin. Add in butter and ricotta cheese for richness and these are easily some of best muffins you’ll ever eat. 

Last year I posted a couple of lists I called Blog Love Fest 2013 and Blog Love Fest, Part 2 to introduce you to some of my favorite bloggers. It just hasn’t happened yet but I have every intention of writing more Blog Love posts because, frankly, my list of bloggers I love just keeps growing. I can hardly keep up and I feel terrible when I am behind on my reading because I just know I’m missing something wonderful.

Which brings me to a great new Facebook group that I was invited to join. It’s called Fearless Friends Sharing Recipes and it was started by one of my favorite people, the fabulous Jenni Field from Pastry Chef Online. The best part is that it has 11 of my favorite bloggers (plus yours truly) sharing recipes in one convenient place, so I don’t have to worry about whether Facebook is going to choose to show me their posts - or not. I just scroll down the group wall and drool. :) Click on the link here and ask to join the community so you can drool with me. B.Y.O.N. (N is for napkins, you’ll need them.)

Anyhoo, a couple of weeks back, Fearless Friend Cheryl from Pook’s Pantry posted a photo of scrumptious lemon ricotta cookies and I was inspired to muffinize them. And don’t bother telling me that muffinize is not a word. I’ve just added it to my spellcheck dictionary and you would be wise to do the same. I have a feeling it's going to keep happening.

Ingredients
2 cups or 250g flour
3/4 cup or 150g sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
Zest of 1 large lemon
2 eggs
1 cup or 250g ricotta cheese
1/3 cup or 80ml lemon juice
1/2 cup or 115g unsalted butter, melted and cooled

Method
Preheat your oven to 350°F or 180°C. Butter your muffin pan or line it with paper liners. The batter turns out really fluffy so I got 15 muffins out of it, instead of the usual 12.

Combine the flour, sugar, salt, baking powder, baking soda and lemon zest in a large mixing bowl.


In another smaller bowl, whisk together the eggs, ricotta, lemon juice and melted butter.



Pour the wet ingredients into the dry ones and stir until just mixed through.


Divide the mixture between the muffin cups.

Look how fluffy!


Bake in your preheated oven for 20-25 minutes or until golden.

Allow the muffins to cool for a few minutes then remove them to a wire rack to cool completely.



Enjoy!




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Monday, March 24, 2014

Meyer Lemon Poppy Seed Muffins for #MuffinMonday

Who can resist the sweet and sour combination of lemon and mandarin orange that created the hybrid Meyer lemon? Meyer lemons and lemon yogurt make a beautiful rich batter for poppy seed muffins.

Last year when I was here in Providence visiting my daughters for spring break, I baked a beautiful (if I do say so myself – but you can go and judge for yourself) sweet bread loaf with lemons and poppy seeds. The weather was warmer at this time a year ago but the fresh, bright flavor of lemons is always cheerful and warming. Especially Meyer lemons. Weather reports are promising a chance of snow for the next two days– that’s right, snow again at the end of March, after the supposed start of spring! – so I baked muffins with the same flavors as last year’s bread. And added a lemony glaze, which makes them extra cheerful. If we can’t be warm and sunshiny outside, at least we can be inside. Snow, pfft. I laugh in your face.

Ingredients
2 cups or 250g flour
2/3 cup or 130g sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds (plus a couple of pinches more for decorating if desired)
Grated zest and juice of 1 Meyer lemon (Mine were small so one yielded only 1 1/2 tablespoons juice.)
3/4 cup or 185g lemon yogurt
1/4 cup or 60ml milk
2 large eggs
1/2 cup or 115g unsalted butter, melted and cooled

Optional glaze – juice of one small Meyer lemon
About 4-5 heaping tablespoons powdered sugar

To decorate, if desired:
The glaze
Extra poppy seeds
Zest of one Meyer Lemon

Method
Preheat your oven to 350°F or 180°C.  Butter your muffin tin or line it with paper liners.

Add the flour, sugar, baking powder, baking soda, poppy seeds and salt to a large mixing bowl.



Grate in the Meyer lemon zest and mix. Juice your lemon.


In another smaller bowl, whisk together the eggs, milk, yogurt, juice and melted butter.


Pour the wet ingredients into the dry ones and stir until just mixed through.



Divide the mixture between the muffin cups in the pan.



Bake in your preheated oven for 20-25 minutes or until golden. Allow the muffins to cool for a few minutes then remove the muffins to a wire rack to cool completely.  I don’t have a wire rack in the house where I’m staying so I just used the top of the gas range. Worked perfectly.



If you want to add glaze, zest your second Meyer lemon and squeeze out the juice.  Add powdered sugar a couple of tablespoons at a time and stir well, until the glaze is a good drizzling consistency.


When your muffins are cool, drizzle on the glaze and sprinkle the muffins with a little lemon zest and a few poppy seeds each.


Enjoy










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Saturday, November 16, 2013

Ginger Lemon Snaps with Ginger Glaze for #CookieWeek #Giveaway


Ginger and lemon are best mates, as the lovely Jamie Oliver would say. The warmth of the fresh ginger is enhanced in this pretty cookie by the addition of bits of crystallized ginger and a bitey ginger glaze on top and brightened beautifully by the sharp fresh lemon juice and zest.


Today is the sixth and final day of #CookieWeek and I have yet another group of beautiful cookies for you. If I have counted correctly, the number of our total cookie recipes this week = 78! And that’s A LOT of cookies, lovely people! There’s been something for everyone, even our furry friends.

I would like to thank Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic who created #CookieWeek and are also responsible for organizing the great giveaways from our sponsors!  I’ve had the best time participating as a baker and visiting all my fellow bloggers posts and checking out their cookies.  So much deliciousness in one week!  If only every week could be Cookie Week!  Be sure to bookmark these recipes for the upcoming holidays and cookie swaps or simply follow our Pinterest board!  And make sure you enter the giveaway TODAY – LAST CHANCE - for some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!

Ingredients
For two and a half dozen cookies:
3 1/2 cups or 440g flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Zest of one medium lemon
4 tablespoons fresh lemon juice
1 small knob fresh ginger (about 1 oz or 15g after peeling)
1/3 cup or 75g unsalted butter, at room temperature
1 cup or 200g light brown sugar
2 eggs

For decorating: About 2 oz or 60g crystallized ginger plus 1 1/2 tablespoons sugar to separate the sticky bits when chopped

For the ginger glaze:
2/3 cup or about 85g powdered sugar
1 teaspoon ground ginger
Pinch salt
1 1/2 - 3 teaspoons milk

Method
Preheat oven to 375°F or 190°C and prepare your baking pan by greasing lightly or lining with parchment paper. A dab of butter or a quick shot of non-stick spray under the paper will keep it from sliding around on the pan.

In a medium-sized bowl, combine your flour, baking powder, soda, salt and lemon zest.  Set aside.



Chop your crystallized ginger into little bits and put them in a small bowl with the 1 1/2 tablespoons sugar. Rub the ginger and sugar between your fingers until all the bits are coated with the sugar and no longer stick together. Set aside.



Peel and grate your fresh ginger.



With electric beaters or in your stand mixer, beat the sugar and brown sugar until light and fluffy. This takes just a couple of minutes.

Add in the eggs and beat again. 



Your grated ginger and lemon juice should go in now. Beat again for just a few seconds. 



Add the flour mixture in TWO lots, mixing well in between.

Scoop one tablespoon of dough out onto your prepared cookie sheet for each cookie. If you are using an actual tablespoon, you can roll them into balls and then flatten them for a more uniform appearance.




Sprinkle the top of each dough disk with crystallized ginger bits and sugar.  Press them down a little bit into the dough to stop them falling off after baking. 



Bake for 10-12 minutes or until the cookies are golden on the bottom and set on top. 

Remove from the oven and allow to cool for a few minutes in the pan and them put them on a wire rack to cool completely.  

Meanwhile, make your glaze by combining the powdered sugar, ground ginger and the pinch of salt.  Add milk a tiny bit at a time, stirring very well in between, until you reach drizzling consistency.  You may not use all the milk. 





I like to use a piping bag for more uniform drizzling of glaze but you can also put your glaze in a plastic bag and cut off one tiny corner for the same effect.  When the cookies are completely cool, drizzle on the glaze.




Enjoy! 





Check out all the beautiful recipes my fellow bakers have for you today:

Cinnamon-Sugar Crinkle Cookies by i heart eating
Ginger Lemon Snaps by Food Lust People Love
Melt-In-Your-Mouth Pumpkin Cookies by Love and Confections
Peanut Butter Filled Chocolate Cookies by That Skinny Chick Can Bake
Pumpkin Macarons by The Girl In The Little Red Kitchen
Pumpkin Snickerdoodles by 52 Kitchen Adventures

Our amazing giveaway ends tonight, Saturday, 16 November at 11:59 p.m. EST so make sure to enter TODAY if you haven’t already, with great thanks to our fabulous sponsors, KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane Sugar.



Four lucky winners will win one of the following:
Prize #1: 1 (one) KitchenAid 9-Speed Hand Mixer plus 1 (one) 4lb bag of Zulka Pure Cane Sugar
Prize #2: 1 (one) OXO gift set including the following: 1 (one) 3-in-1 Egg Separator, 1(one) Cookie Press, 1(one) Autumn Cookie Disk Set, 1(one) 3 piece Cookie Cutter Set, 1(one) Bowl Scraper, 1(one) 2 Cup Adjustable Measuring Cups
Prize #3: 1 (one) King Arthur Flour gift set including the following: 1(one) King Arthur Unbleached All Purpose Flour -5lb bag, 1(one) Snowflake Cookie Cutter Set, 1(one) King Arthur Flour Pure Vanilla Extract, 1(one) Sparkling Sugar Collection, 1(one) Semi-Sweet Chocolate Wafers - 16oz and 1(one) 4lb bag of Zulka Pure Cane Sugar
Prize #4: 1 (one) Silpat Halfsize Mat and 1(one) 4lb bag Zulka Pure Cane Sugar

This giveaway is open to US residents from November 11, 2013 through November 16, 2013 11:59pm EST and will be picked from random draw.  The winners will be notified via email and have 72 hours to respond, if not their prize is forfeited and another winner will be chosen.

How to Enter:
Mandatory Entry: Leave a comment with your favorite cookie to bake during the holidays or for cookie swaps. Many more ways to enter in the rafflecopter widget!

a Rafflecopter giveaway

A little about our sponsors:
The iconic Kitchenaid stand mixer was born in 1919, from there stemmed an entire kitchen of high-performance appliances -all created with the same attention to detail and quality. OXO’s mission is dedicated to providing innovative consumer products that make everyday living easier. King Arthur Flour was founded in 1790, as America’s oldest flour company they provided pure, high-quality flour to residents of the newly formed U.S., still going strong, they are the nation’s premier baking resource. Silpat was founded in 1965 by M Guy Demarle in Northern France. He was an experience baker seeing a better way to bake bread with forms using non-stick silicone coatings. He invented the first non-stick baguette baking trays and a few years later invented and created the original Silpat.  Zulka Pure Cane Sugar is a Non GMO Project Verified “Morena” sugar - a term used to described granulated sugars that do not undergo conventional refining processes. Zulka is perfect for baking, it tastes better, is less processed and is a cup for cup replacement for processed sugar.

Disclaimer: KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane are providing the prizes free of charge.  All opinions stated are my own.


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Friday, November 8, 2013

Strawberry Lemon Bundt with Strawberry Jam Glaze for #BundtaMonth

Adding lemon juice to butter cake brightens whatever other flavor you’ve chosen and cuts through the richness, while increasing the rise as the juice interacts with the baking soda, creating a lighter crumb.  Whatever fruit or jam you decide to use, always add a bit of fresh lemon. 

This month’s BundtaMonth theme is a favorite of mine because it’s jam, something I always have in the cupboard or refrigerator.  Sometimes homemade, sometimes store bought but always at the ready to add variety and flavor to any baked good.  I started out with a simple pound cake recipe, switching milk and lemon juice for buttermilk and adding a filling of strawberries and jam.  The bottom of the Bundt didn’t brown very much in the oven I’m using, so I ended up leaving it right, as it baked in the pan, so you’ll notice a nice layer of filling at the bottom.  As it turned out, that balanced nicely with the jam on top so you had strawberries coming and going.  We took the cake out to play Pokeno a couple of nights ago, so the extra strawberries I meant to decorate it with didn’t happen.  I forgot them at home.  But, as my friend Gillian does say, “Small matter.”  The cake was just fine without them.

Ingredients
For the cake:
1/2 cup or 115g unsalted butter, at room temperature
1 cup or 225g sugar
2 eggs, at room temperature
2 cups or 250g flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup or 80ml milk
1/8 cup or 30ml fresh lemon juice
Zest 1 medium lemon
1 teaspoon pure vanilla extract

For the filling:
3/4 cup or 125g chopped strawberries
4 tablespoons good strawberry jam

For the glaze: 3-4 tablespoons good strawberry jam
Optional:  Extra sliced strawberries to decorate the top

Method
Preheat the oven to 350°F or 180°C.  Grease and flour your Bundt pan.

Zest your lemon and then juice it.  Add the lemon juice and vanilla to the milk and set aside.


In a medium bowl, combine the flour, baking powder, baking soda, salt and lemon zest.  Set aside.




In a large mixing bowl, beat the cream and butter until light and fluffy.


Add the eggs one at a time, beating well in between.



It might look like it’s curdling a little bit but don’t that alarm you.  That look will go away when you start adding the flour mixture.



Add the flour and milk mixtures alternately to the batter, in two lots, mixing in between.




In a small bowl, mix your chopped strawberries with the jam for the filling.


Put half of the batter in the bottom of the prepared pan and spread it around.

Spoon in the strawberry filling.



Spoon the balance of the batter on top of the filling and spread it out to cover the filling.



Bake for about 40-45 or until a toothpick comes out clean.



Allow to cool on a rack then turn out.

While it is still just a little warm, spoon the extra jam for glaze on the top of the cake (or on the bottom in the case of mine that didn’t brown) and spread it around with the spoon.



Enjoy!





For all fans of jammy cakes, we have a great round up of Bundts for you this month!

                                                       BundtaMonth





Here's how you can be a part of #BundtaMonth:


Simple rule: Bake us a bundt using your favorite jam.
Post it before November 30, 2013.
Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Raspberry Jam Bundt with Peanut Butter Glaze
Add your entry to the Linky tool below.
Link back to our announcement posts.




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