I’m talkin’
in the, “HE HAD IT COMIN’!!!” sense.
Anyone?
I have a
human I’m around often who doesn’t talk. He broadcasts.
To space.
Not the office
kind. The NASA kind. (No, it’s not my husband. We wouldn’t have made it that
far.)
He means
well, but he could mean well 20 decibels lower.
(Speaking of
my husband: Yes, Engineer, I understand the “20 decibel” thing is inaccurate. I’m
ranting. The laws of the universe don’t apply in this scenario.)
In addition to the THX Experience, when he approaches me it’s often in the, BAM!!! IN YOUR FACE sense.
I have told
him I’m not responsible for the things I say in response.
It’s like
the knee-tap at the doctor. Innately…just….a reflex.
But
seriously.
SERIOUSLY.
I have yet
to find a good way to deal with this human.
It’s a work
in progress.
So, until
then, I shall play “Cell Block Tango” and just stuff my face with muffins.
Delicious, atomic-bomb-in-human-form forgetting muffins.
You’re
welcome. :)
Super easy,
you can whip them up for breakfast or a snack (or sedative ;)).
Start with
your sugar….mmmmmm, and rub it with lemon zest. You want to moisten the sugar
and
get rid of the zest clumps.
Once that’s done, whisk in the flour, baking powder, baking soda and salt. Set that aside.
Whisk the Greek yogurt (or sour cream) and eggs…
Mix in the vanilla, lemon juice and melted butter together until well blended.
Combine the dry and wet ingredients. NO overmixing allowed!
Add your
poppy seeds, and put into muffin cups:
Bake and
cool. MAKE SURE TO COOL COMPLETELY BEFORE FROSTING!
Mix your
icing together and drizzle over the top of the muffins.
Enjoy! :D
Lemon Poppy
Seed Muffins
Yield: 12
muffins
Prep Time:
10 minutesCook Time: 18-20 minutes
Nutrition: Serving Size - 1 muffin * Calories: 251 * Fat: 9g * Sat. Fat: 5g * Cholesterol: 61g * Sodium: 170mg * Potassium: 60mg * Carbs: 47g * Fiber: 1g * Sugars: 32g * Protein: 5g * Iron: 32%
Ingredients:
For the
Muffins:
2/3 cup sugar
Grated zest and juice of 1 lemon2 cups Gold Medal all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream or plain Greek yogurt
2 large eggs
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled
2 tablespoons poppy seeds
For the
Icing:
1 cup confectioners’ sugar, sifted2-3 tablespoons fresh lemon juice (1 lemon)
Directions:
1. To Make
the Muffins: Center a rack in the oven and preheat the oven to 400 degrees F.
Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with
paper muffin cups.
2. In a
large bowl, rub the sugar and the lemon zest together with your fingertips
until the sugar is moist and the fragrance of the lemon is strong. Whisk in the
flour, baking powder, baking soda and salt. In a small bowl, whisk the sour
cream or Greek yogurt, eggs, vanilla, lemon juice and melted butter together
until well blended.
3. Pour the
liquid ingredients over the dry ingredients and gently stir to blend. Don't
overmix. Stir in the poppy seeds. Divide the batter evenly among the muffin
cups.
4. Bake for
18 to 20 minutes, or until the tops are golden and a thin knife inserted into
the center of the muffins comes out clean. Transfer the pan to a rack and cool
for 5 minutes before carefully removing each muffin from its mold. Cool the
muffins completely on the rack before icing them.
5. To Make
the Icing: Put the confectioners’ sugar in a small bowl and add about 1 1/2
tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then
add enough additional lemon juice, a dribble at a time, to get an icing that is
thin enough to drizzle from the tip of the spoon. Drizzle glaze over the
muffins. Serve.
Recipe from
Two Peas and Their Pod
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