The Kitchen Door

The Grand Canyon is big hole in the ground. Hitler was a bad guy. Sharks are toothy. Larry King is old. I am not a morning person. What do all of these seemingly unrelated sentences have in common you ask? They are all HUGE understatements. Poor Larry King, I don’t know why he’s gotta be dragged into this.

What has that got to do with the price of tea in China you ask? Wow, inquisitive little group today aren’t you?

Well, it has absolutely nothing to do with China’s tea tax… but… when we’re talking “muffins for breakfast” then the fact that I am not a morning person really comes into play. We are talking “muffins for breakfast” aren’t we? Or are we talking about the wonder that is the Grand Canyon or the wonder that is Larry King? It’s still morning here… so all nonsensical ramblings from would be muffin bloggers should promptly be ignored.

Where was I? Oh yeah… morning cooking is no beuno. So, I needed a muffin recipe that was quickly put together (unlike the point of this post), that tasted yummy and filled my sleep addled brain with happiness at the thought of having something hot from the oven with my cup of hot, steaming, wake-up juice (yeah, I coulda just said coffee… but I need to give my loyal readers more for their money).

I found this little gem of a recipe and was delighted that I had just recently purchased a lemon and wanted to employ it before it turned into a shriveled lump of lemon jerky in the back of my fridge like oh so many before it. So, I had all the ingredients on hand.

The muffins are easy to make, chalk full of fresh lemony goodness and just durned tasty. Mike loved them! He is a lemon nut and likes all things lemon no matter what it is… I wonder if he would finally eat oatmeal if I did something lemony to it… Muahahahaha <— the cackles of a mad scientist as an evil scheme is being born. Did I mention it is still morning here?

I need more wake up juice… so I will finally post the recipe and beg you to make these muffins because you will love them and eat all of them and then shake your fist at me as if somehow I am to blame for your lack of self control and then it will be a whole thing between us and then you will block my comments on facebook and… hmmm… maybe you shouldn’t try them… unless you promise not to blame me for eating all 12 of them. If you can make that promise then…OK… here is the recipe.

Recipe Source: How To Simplify

Muffins for the “Lemon Head” in your life or just because you want some delicious muffins that taste like lemons.

Makes 12

The Ingredients

• 1-1/4 cups flour
• 1 tsp. Baking Powder
• 1/2 tsp. salt
• 1 stick unsalted butter
• 1 cup sugar
• 2 whole eggs
• 1/2 cup milk
• 1 TBS. finely grated lemon zest

For the glaze

• 1/4 cups sugar
• 3 TBS. fresh lemon juice
• 1 tsp. finely grated lemon zest

Mix together... sugar may not completely dissolve but that is more than OK...and even desirable because that means that you will have a little glittery sugary crunch on the top of each muffin... which is a major yum factor.

The Instructions

1. Preheat oven to 350 degrees.
2. In a medium bowl, stir together the flour, baking powder and salt.
3. In a large bowl, beat the butter and sugar until well blended (it was morning, I couldn't wait for it to soften so I just cut the butter in small pieces).
4. Add the eggs, one at a time, beating well after each addition.
5. Add the flour mixture to the egg mixture along with the milk and lemon zest. Stir until blended.
6. Pour the batter into a greased muffin pan (or you could use paper liners... but it's so much easier just to spray the crud out of a muffin pan with cooking spray).
7. Place in oven and bake for 20-25 minutes or until muffins test done.
8. Transfer to wire rack. Poke holes in the top of each muffin using a fork and drizzle the glaze over each muffin.

By: The Kitchen Door

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