Thursday, November 3, 2005
"Life Hands You Lemons" Muffins
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1 large egg
1/3 cup safflower oil plus 1/2 teaspoon lemon infused extra virgin olive oil
1/2 cup plus 1 tablespoon milk
2 1/2 teaspoons Mexican vanilla
lemon curd (found in the jam/jelly section of stores that carry imported jams/jellies)
vanilla or course grained baking sugar (for topping)
preheat oven to 375 F. Line 9 to 10 medium muffins tins with paper liners. Note: f you use 9 the muffins as I did, you will get a nice "muffin top" with crispy edges, 10 will yield more symetrical muffins.
In a large bowl, measure flour. In small blender or food processor, pulse sugar a second at a time, 3-5 times to make it extra fine (or use Castor sugar if you can find it). Whisk sugar into flour and add baking powder, soda and salt, whisking again after adding.
In another small bowl whisk together the egg, oils, milk and vanilla. (If you don't have lemon olive oil use another 1/2 teaspoon of safflower oil).
Make a "well" in the center of the dry ingredients and pour the wet ingredients in all at once. Stir with a fork, very gently, just until combined. It should have some lumps in it.
Spoon a heaping Tablespoon of the batter into each muffin cup. Top with approximately 1/2 to 3/4 tsp of the lemon curd (a baby spoon works really well for those of you with little ones). Then top with the rest of the batter. Sprinkle very lightly with vanilla sugar and bake for 15 to 20 minutes, until well risen, slightly brown and firm to the touch (9 muffins took 18 minutes in my oven)
Remove from the oven and brush with a little more lemon curd and a bit of course grained baking sugar or vanilla sugar. Cool slightly and enjoy!