I bake to sweeten life

Posts tagged ‘Lemon’

Lemon Poppy Seed Muffins

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Ingredients:

  • 2 cups whole wheat flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 teaspoon cardamom
  • 1 tablespoon + 1 teaspoon poppy seeds
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 cup milk
  • 1/4 cup vegetable oil or softened butter (optional)*
  • 2 large eggs

Directions:

  1. Preheat your oven to 500°F. Line muffin tin with cupcake liners and lightly spray with nonstick spray.
  2. Blend together the dry ingredients. Add lemon zest and juice.
  3. Beat the liquid ingredients together — milk, oil or butter, and eggs — until they are light.
  4. Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend for 20 seconds — no more! It’s OK if you’ve left some lumps that look as if they want more stirring; they really don’t.
  5. Fill cups of prepared muffin tin two-thirds to three-quarters full. Sprinkle tops with additional poppy seeds. Place muffins in the oven and immediately drop temperature to 400°F*. Bake for 15 to 20 minutes, or until muffins test done.

Yield: 12 muffins

Lemon Fudge

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Ingredients:

Crust:

  • 4 oz Lemon cookie crumbs
  • 1/4 cup pecans, finely chopped
  • 3 tablespoons butter, melted

Fudge:

  • 1 cup granulated sugar
  • 1 1/2 cup confectionary sugar
  • 3/4 tsp. salt
  • 1/2 stick butter or margarine
  • 1 5 oz. can evaporated milk (2/3 c.)
  • 1 Jar (7 1/2 oz) Marshmallow Fluff
  • 1 teaspoon lemon extract
  • 1 12-oz. package white chocolate pieces

Directions:

  1. Preheat oven to 350°F. Grease 8-inch square pan.
  2. In a medium bowl combine the cookie crumbs, pecans and butter; mix until well blended. Press into  8 inch pan.
  3. Bake in the preheated oven for 7 minutes. Cool.
  4. In large saucepan combine the sugars, salt, butter, milk and fluff. Stir over low heat until blended.
  5. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes.
  6. Remove from heat, stir in lemon extract and white chocolate until chocolate is melted.
  7. Pour onto crust and cool.

Makes about  2 1/2 pounds.

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