So, my sister was visiting this weekend and yesterday we made this:
Um, that isn’t close enough. We made this:
Even that doesn’t do it justice.
It changed my life.
It was a lot of steps, a lot of waiting – but WELL worth it. It was a like the goo-iest cinnamon bun of life. It would be amazing for brunch or on Christmas morning – permitting you have two and a half hours to spare making it.
I got the recipe here.
She’s the cutest. I’ve also made this from her blog and – oh, my. She knows the way to my heart.
I love to bake. If I didn’t have to eat the fruits of my labour almost entirely myself, I’d try a new recipe everyday. C is not like me and isn’t that big of an eater – he isn’t constantly thinking about what he is going to consume next. This, of course, is a good thing because we’d both be 400 pounds. But, it’s frustrating because he doesn’t get as excited as I do about the new things that I make. (Yes, I get downright excited.) He will try things straight out of the oven and is always impressed, but then he forgets it is there. The Bud and I can only eat so much.
You are probably all thinking that he’s lying – that my baking is actually terrible and that’s why he ‘forgets’. It’s possible. But really, I think he truly just forgets. He’s usually pretty honest. Also, he has the worst memory in the world. And – well, you know how I feel about my own baking. It’s not usually bad. I have a gift.
I make these often and they are one of my favorites – blueberry and lemon is such an awesome combination. The lemon butter topping is optional – I usually add it if I am taking the muffins somewhere. If it’s just for us (well, me) to eat, I skip the calories.
Make them. This weekend. You won’t be sorry.
Lemon Blueberry Muffins
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Rind of 1 lemon
1 cup milk
1/2 cup butter, melted
1 cup fresh or frozen blueberries
For lemon butter topping:
1/4 cup melted butter
2 tablespoon lemon juice
1/2 cup sugar
For muffins: mix flour, sugar, baking powder, salt and lemon rind in a large bowl. Beat egg in a medium bowl; add milk and butter. Add the egg mixture to the dry ingredients and stir until just mixed (batter will be lumpy). Stir in blueberries. Fill muffin pans and bake at 375F for 20 minutes. Yield: 12
For topping: combine melted butter and lemon juice. Measure sugar in a separate dish. Dunk tops of slightly cooled muffins into the lemon butter and then the sugar.
These are super easy and really good. But, I tend to think everything I make is really good. I already said that.
I don’t have a camera yet so I will steal a picture from somewhere else. Can I go to jail for this? I hope not because I’ve been reading this memoir written by a woman who spent a year in prison and it doesn’t sound like a holiday. Ok, that’s another post.
Sorry – one more thing: I was bragging to my mother about these awesome muffins I made and she asked me what was in them. I told her and she said it’s the same recipe she’s been making for 10 years. Oh, well…mine are better. Don’t tell her I said that.
Pecan Pie Muffins
1 cup of packed brown sugar
1/2 cup of all-purpose flour
1 cup chopped pecans
2/3 cup softened butter
2 whole eggs, beaten
Preheat over to 350F. Grease your muffin pan or line with paper cups. In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth. Stir in the dry ingredients just until combined. Spoon the batter into the muffin cups (they should be about 2/3 full). Bake for 20 to 25 minutes and cool on wire rack. Makes 8 muffins.