Breakfast of Champions (or was that 'champignons'? No, that's French for 'mushrooms')
Woke up this morning wanting a little something different for breakfast; so I lay in bed thinking about what I had in the kitchen and what I felt like eating, fired up the laptop and poked around a bit, and here’s the results:
Lemon-poppyseed Muffins For One
(adapted from a recipe found on recipezarr.com)
¼ cup soft butter
1/3 cup sugar
1 egg, separated
2/3 cup plain flour
½ tsp baking powder
¼ tsp baking soda
1 tbsp poppyseeds
Zest of a lemon, very finely grated
Dash of salt
¼ cup yoghurt or buttermilk
1 tbsp lemonjuice
½ tsp vanilla
SUGAR GLAZE: About 2 tbsp powdered sugar and a bit of lemon-juice; mix until thick and spreadable.
1. Preheat to 350 degrees F.
2. Blend all ingredients except eggwhite. NOTE: I didn't have plain yoghurt or buttermilk (or sour-cream or plain milk that I could sour, all of which would work) but I *did* have some boysenberry yoghurt, which I strained. It worked fine.)
3. Whip eggwhite in a separate bowl until stiff peaks form; fold into mixture.
4. Butter/oil/line with muffin-cups a total of five muffin-tin spaces; spoon in batter.
5. Bake for about 17 minutes. Give muffins about a minute to cool, then spread the glaze on and then allow to cool a few more minutes before eating. Om nom nom!
XD Verrrrrry tasty and well worth the, what? Ten minutes of effort, max? I mean, grating the zest was the hardest part, so no big deal. As I said, om nom nom! =^_^=
Gonna spend the day cleaning, mostly, and playing with balls of string/pointy sticks. Hopefully the Great Catchup Photo Post Of Doomly Doom will go up this evening.
Lemon-poppyseed Muffins For One
(adapted from a recipe found on recipezarr.com)
¼ cup soft butter
1/3 cup sugar
1 egg, separated
2/3 cup plain flour
½ tsp baking powder
¼ tsp baking soda
1 tbsp poppyseeds
Zest of a lemon, very finely grated
Dash of salt
¼ cup yoghurt or buttermilk
1 tbsp lemonjuice
½ tsp vanilla
SUGAR GLAZE: About 2 tbsp powdered sugar and a bit of lemon-juice; mix until thick and spreadable.
1. Preheat to 350 degrees F.
2. Blend all ingredients except eggwhite. NOTE: I didn't have plain yoghurt or buttermilk (or sour-cream or plain milk that I could sour, all of which would work) but I *did* have some boysenberry yoghurt, which I strained. It worked fine.)
3. Whip eggwhite in a separate bowl until stiff peaks form; fold into mixture.
4. Butter/oil/line with muffin-cups a total of five muffin-tin spaces; spoon in batter.
5. Bake for about 17 minutes. Give muffins about a minute to cool, then spread the glaze on and then allow to cool a few more minutes before eating. Om nom nom!
XD Verrrrrry tasty and well worth the, what? Ten minutes of effort, max? I mean, grating the zest was the hardest part, so no big deal. As I said, om nom nom! =^_^=
Gonna spend the day cleaning, mostly, and playing with balls of string/pointy sticks. Hopefully the Great Catchup Photo Post Of Doomly Doom will go up this evening.