And so I thought it might be a good idea to take a break from the laptop and iPad for a few days while at home. Jossie is teething too, and it ain't pretty. I spend much of my evenings holding her, nursing her and trying to comfort my little brown-eyed baby. This often extends through the night, and I've been dragging myself to work this week.
My family has been in great need of sunny breakfasts after our rough nights. I always was mystified by lemon poppy seed muffins, making them from a mix rather than from scratch. This recipe changed all that:
Lemon poppy seed muffins
From Fresh Every Day: More Great Recipes from Foster's Market
2 1/2 cups all-purpose flour
1/4 cup poppy seeds (can be found in the bulk section of the grocery store)
1 t. baking soda
1 t. baking powder
1/2 t. salt
8 T. unsalted butter, softened
3/4 cup sugar
2 large eggs
1/2 cup well-shaken buttermilk
grated zest and juice from 2 lemons
1 t. pure vanilla extract
Preheat the oven to 375. Prepare a 12-muffin tin by spraying with cooking spray.
Sift the flour, poppy seeds, baking soda, baking powder and salt together.
In a separate large bowl, beat the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the eggs one at a time, scraping down the bowl and mixing well after each addition.
Combine the buttermilk, lemon zest and juice and vanilla. Add to the egg mixture, alternating the flour mixture and stir just until no flour is visible. Do not overmix.
Scoop the batter in the muffin cups using an ice cream scoop
. Bake 20 to 25 minutes and enjoy!
These muffins hold up extremely well, stored in an airtight container on the counter. On day 2 or 3, slice the muffin in half and toast in the toaster oven. It's heavenly!
Jack had his preschool's mascot "Spot" home for the weekend. We had a journal to record their adventures and were asked to take pictures. Here is my favorite:
I was about to wish you a happy weekend but it's only Wednesday. Soldier on, gentle readers.
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