Lemon Muffins

My mailman surprised me with all of my favorite magazines at once this weekend. Usually they come in sporadically throughout the month, but this time I received almost all of them on the same day. While I was really excited to receive them, I sort of started to feel a little overwhelmed.

The majority of the magazines boasted a beautiful and carefully decorated holiday table which of course instantly made me want to start decorating. Unfortunately, my home is not in the best of shape currently. Scattered throughout my house you will find Crate and Barrel in almost every corner, as well as countless boxes of wine and champagne, random wedding decorations, and piles of invitations/rsvp cards. It is a mess. Wes made me promise that I would not start holiday decorating until after the wedding.

He must have drugged me because I gave him my word.

Le sigh.

However that hasn’t stopped me from starting to put together recipes for holiday baking. On Saturday I experimented with a recipe I found in the comment section of my Southern Living magazine.  I kept the recipe pretty much the same, but think the addition of cranberries would really send this muffin recipe over the top. Plus the pop of red would look absolutely beautiful in these creamy white muffins. Don’t you think?

Such a simple recipe made up of all pantry staples. Those are my favorite kinds of recipes! I hate it when I feel like baking but then have to run out to the store to get some ingredient before I start.

Lemon, sugar, milk, flour, etc… doesn’t get much simpler than that!

Because of the wedding, I have been visiting a lot of random antique stores looking for items we might want to have for the reception as well as gathering gifts for individuals involved in the wedding. Check out this darling little tea pot I found.

It came with four mini cups and saucers and is just the happiest shade of yellow. Darling isn’t it?

It matched so perfectly with my little muffins.

I made a few mini muffins with the batter as well. I am the world’s worst at picking apart a larger muffin than leaving it in crumbs because I only wanted a tiny taste. This way I get my tiny taste without destroying anything.

Next time you see these guys, they will have loads of cranberries popping out of every nook and cranny. I already bought my first bag of fresh cranberries this weekend. They have quick bread written all over them.

Lemon Muffins
Desserts of breakfast
  • 3 cups all purpose flour
  • 1 cup sugar
  • 2½ tsp baking powder
  • ½ tsp salt
  • 2 eggs
  • 1¼ cups milk
  • ½ cup melted butter
  • 1 tbsp lemon zest
  • Juice from one lemon
  1. Preheat oven to 350 degrees. Spray a muffin tin with cooking spray.
  2. In a large bowl whisk together flour, sugar, baking powder, and salt.
  3. In a medium sized bowl whisk together eggs, milk, butter, lemon zest, and lemon juice. Once combined slowly pour the liquid mixture into the dry ingredients. Stir together.
  4. Pour batter into muffin tins. Bake for 30 minutes.

Hello Autumn

In preparation for the “cool front” Dallas is supposed to get this weekend, I did a little baking last night.  Yesterday during my break-room newspaper break  (a.k.a. the non-smoker’s smoke break), I happened upon a recipe in the Dallas Morning News.  There are actually all sorts of good recipes in your local newspapers that I feel get overlooked by my generation.

Rarely do I turn to the newspaper when recipe hunting. 95% of the time I turn to my favorite blogs or cooking websites. After making this discovery yesterday though, I am going to make sure to check back more often.

I had the urge to bake last night and an apple tea cake seemed to fit the bill.

This cake offers the perfect hint of Autumn, but isn’t too heavy to eat during the warm summery days we are still experiencing.  I guess I just wasn’t quite ready to break out the pastry dough and sweet potato yet. Give me a few more weeks for that.

You can opt to serve the cake un-iced, which is definitely nice.

But why not go all-out and add the apple glaze? It really is quite divine. Plus it is really fun to drizzle the glaze all over the cake, readily available fruit, your fingers… you get the idea.

This is another one of those things I’ve made that I’m not necessarily sure whether it fits in the breakfast or dessert category. Why not eat it for both?

I cut back quite a bit on the sugar in the original recipe, and completely subbed out the oil for applesauce, so it can’t be all that bad for you. Right? Just ignore all the sugar in the glaze. It’s a topping so it doesn’t count. At least that is what I told myself while I was repeatedly taste testing it for quality.

Please let me continue on in my naive little bubble.

Apple Tea Cake
An easy cake to ease you into the fall.
  • ¾ cup unsweetened applesauce
  • 2 eggs
  • ¼ cup sugar
  • ½ cup light brown sugar
  • 2 cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 3 granny smith apples, peeled and chopped
For the glaze
  • 1½ cups powdered sugar
  • 2 tbsp pressed apple juice
  • 1 tbsp half & half
  1. Preheat oven to 375 degrees.
  2. In a large bowl whisk together applesauce, eggs, and sugars.
  3. Once combined add in flour, salt, baking soda, cinnamon, and vanilla. Fold ingredients together.
  4. Stir in granny smith apple pieces.
  5. Pour batter into a greased 8x8 pyrex dish. Bake for 30 to 35 minutes, until center is completely cooked
  6. To make the glaze, whisk together powdered sugar, apple juice, and half & half. Pour glaze over cake and serve.