As much as I love baking, it gets to Summer and I feel a little lost with it. Cake is such a comfort food that it just goes hand in hand with Winter. Wrap up in wooly jumpers and tuck in to some warm gingerbread- it just works.
We’ve been so lucky this week with weather that I think Matt & I have had it better than my Parents who are holidaying in France at the moment. So what happens when Summer finally arrives in the Lakes? Lemon muffins happen, that’s what.
They’re a long time favourite of mine and if I’m ever passing a Costa, this is what I’ll head in for, not the coffee. As with most things though, home-made is just better. I know exactly what I’ve put in these muffins. They’re made with eggs collected fresh this morning, one laid by the grumpy broody hen (pictured here) and one huge speckled egg that comes from one of our Welsummers.
Moist, light, fluffy, these are the ideal Summer bake. The sticky lemon glaze finds its way down in to the middle of the muffin, giving a real lively tang and the texture is just perfect! If I dare say it, of all the things in my recipe file, these muffins are my best bake yet.
For 12 muffins:100g butter
2 eggs 250ml milk 290g self raising flour 2 tbsp poppy seeds 1/4 tsp baking soda pinch of salt juice of 2 lemons
For the glaze:100g icing sugar 4tbsp lemon juice
Preheat the oven to 180 degrees and pop your muffin cases in your tray. If you only have the smaller cake cases, here’s a good guide to make your own from baking paper.
As you all know, I’m not one for long bakes. I like my cakes fast and simple so armed with a handheld blender, add the eggs, butter, sugar and lemon juice to a bowl and blend until combined.
Add the flour, baking soda, salt and milk bit by bit until everything has come together. Stir in your poppy seeds – watch those blighters, they get everywhere.
If you want the authentic “a life of geekery” feel to your muffins, it’s vital to make a bit of a mess as you split the batter between the cases. I spilt it down my jeans, boo to being clumsy!
Now put your little bundles of lemony love in the oven for around 20mins. Just as they’ve started to turn golden on the top, whip them out and leave to cool on a rack.
Mix up your lemon glaze (literally just mix the icing sugar and lemon together). Remember this isn’t icing, we’re looking for runny and sticky so make sure it’s thin. Use a tooth pick/kebab stick/other pointy tool to poke holes in the top of your muffins. Drizzle your glaze over, letting it soak down in to the middle of the muffin and pool a little around the edges. Top with lemon zest to make them super pretty. Drool…
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