{"id":739,"date":"2010-03-18T15:10:23","date_gmt":"2010-03-18T19:10:23","guid":{"rendered":"http:\/\/fumblingtowardgrace.wordpress.com\/?p=739"},"modified":"2010-03-18T15:10:23","modified_gmt":"2010-03-18T19:10:23","slug":"fresh-lemons-recipe","status":"publish","type":"post","link":"https:\/\/www.patheos.com\/blogs\/fumblingtowardgrace\/2010\/03\/18\/fresh-lemons-recipe\/","title":{"rendered":"Fresh Lemons \u2014\u00a0Recipe!"},"content":{"rendered":"\n<\/head>

We got a fresh lemon in our farm delivery last week, so I decided to make Lemon-Poppy Seed muffins. I know it\u2019s Lent, but technically, I don\u2019t think muffins count as sweets because they\u2019re eaten for breakfast and not dessert. Now if you\u2019re making chocolate-chip-snickers bar muffins, that might be a different story. Lemon-poppy seed is safe. \ud83d\ude42<\/p>\n

After struggling to find a good bread recipe for a while now, it\u2019s nice to turn my attention to a baking project that\u2019s likely to net a positive result on the first try.<\/p>\n

So here is the recipe (with my changes) for lemon-poppy seed muffins:<\/p>\n

\n
Ingredients:<\/strong>\n

2 cups flour (1 c. whole wheat, 1 c. white)<\/span><\/p>\n

1 1\/2 teaspoons baking powder<\/p>\n

1\/2 teaspoon baking soda<\/p>\n

1\/4 teaspoon salt<\/p>\n

1 1\/2 tablespoons poppy seeds<\/p>\n

1 egg<\/p>\n

1\/2 cup + 2 tablespoons sugar (1\/4 c. Splenda)<\/span><\/p>\n

2 tablespoons lemon zest (the zest from ~two large lemons) (plus 1 tsp. fresh lemon juice \u2014 for extra lemony zing!)<\/span><\/p>\n

1\/4 cup melted butter<\/p>\n

1 1\/4 cups kefir (or buttermilk)<\/p><\/div>\n<\/div>\n

<\/div>\n
Instructions:<\/strong><\/div>\n

1. In a large mixing bowl, whisk together the dry ingredients.<\/p>\n

2. In a smaller bowl, combine egg, sugar, and lemon zest, stirring well. Add butter and kefir (or buttermilk) and stir.<\/p>\n

3. Add the wet mixture to the dry ingredients, and stir just until moistened. Do not over mix. The batter will be fairly thick.<\/p>\n

4. Preheat oven to 350\u00baF. Divide batter evenly into 12 paper-lined or greased muffin cups. Bake muffins on rack in the middle of the oven for 17-19 minutes, until muffins test done.<\/p>\n

5. Allow muffins to cool in pan for about 5 minutes, then remove to a wire rack to finish cooling.<\/p>\n

Let me know if you try them and what you think!<\/p>\n

\"Lemon<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

We got a fresh lemon in our farm delivery last week, so I decided to make Lemon-Poppy Seed muffins. I know it\u2019s Lent, but technically, I don\u2019t think muffins count as sweets because they\u2019re eaten for breakfast and not dessert. Now if you\u2019re making chocolate-chip-snickers bar muffins, that might be a different story. Lemon-poppy seed […]<\/p>\n","protected":false},"author":2936,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-739","post","type-post","status-publish","format-standard","hentry","category-making-house"],"yoast_head":"\nFresh Lemons \u2014\u00a0Recipe!<\/title>\n<meta name=\"description\" content=\"We got a fresh lemon in our farm delivery last week, so I decided to make Lemon-Poppy Seed muffins. 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