Lemon Coconut Muffins for Brunch

I've survived another day of surfer lingo and even had a few comebacks of my own. I must say, though, that I'm outnumbered and the slang isn't coming naturally for me. What does come naturally is baking.

I have some sort of sinus infection, head cold or allergy thingie going on. Since I refuse to go to the doctor I don't really know what kind of crud it is. What I know for sure is that it's not that bad and it will go away. To help myself feel better I started baking. It is a therapy for me, really. Playing around in the kitchen and hopefully creating a comforting & nourishing baked good for the family and of course for "yours truly".

What I like about this muffin is the soft and fluffy texture with the slightly crunchy tangy top.  It's not too sweet & there isn't any butter in the recipe so I felt a little less guilty as I polished off 3 of these cuties this morning.

How to:

• 1 3/4 cup flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 egg
• 1/2 cup sour cream or greek yogurt
• 1/4 cup vegetable oil
• 1/2 cup heavy cream
• 2/3 cup lemon curd from a jar
• 4 tablespoons toasted unsweetened coconut (for the topping)

Mix dry ingredients in a bowl.

In a mixer, add egg, oil, cream & sour cream. Mix well. Slowly add dry ingredients. No need to over mix.

Spoon into a muffin tin lined with muffin papers/liners. Add about 2/3 or 3/4 full to each tin. Next, add a teaspoon size amount of  lemon curd on the top/center of the batter.

Bake on 375 for about 14 minutes.

Remove from the oven and sprinkle toasted coconut on top.

Yield: 12 muffins

*Update: These muffins are amazing fresh, please note that as the days go by they get kinda dry. So eat 'em quick!

What makes you feel better when you're not well?

Zucchini Oat Chocolate Chip Muffins

I've been known to not exactly always have a working "filter". The translation is, sometimes I say things that are best unsaid. This morning my husband was full of goofy energy and silly spirit.  I, on the other hand, was on a mission full of purpose. I created a check list of recipes to make using the large quantity of ripe zucchini and summer squash given to us by our good friends and their bountiful garden.

The list was not short or simple. So to hear the many calls of "Wifer" (yup, that's my nickname) from the garage or the slaps on my bottom as he breezed by this morning began to wear thin. At that moment I was overcome with a genius idea to blurt out "I'm going to call your boss and beg him to find work for you today"(of course I would never call his boss, it was just fun saying it!).  It wasn't an overly offensive statement. There have been worse.  But in a house like ours where my husband works in both construction and in the National Guard, time together can be scarce.

The ironic thing is, his boss called 20 minutes later &  he was, indeed, needed at work today.  His youthful energy was missed after he left for work & I discovered pretty quickly that all I was left with are a bunch of dirty dishes and clock watching moments.  I was anticipating the after school arrival of our kids and my husbands short visit back home before he leaves for 2 nights of what I like to call "Army Man Training". I'm here to tell you, "be careful what you wish for".

Beyond the dirty dishes and clock watching please enjoy a bit of today's deliciousness:

• 1/4 cup butter at room temperature
• 1/4 cup agave
• 1 egg
• 1/2 teaspoon cinnamon
• 1 cup flour
• 1 cup oat bran
• 2/3 cup shredded zucchini
• 1/2 cup chocolate chips
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup plain Greek yogurt
• 1/2 cup apple sauce

Preheat oven to 350 degrees. Spray muffin tin with non-stick spray.

Cream butter and agave. Add egg, yogurt and apple sauce.

In a separate bowl, mix flour, oat bran and baking powder. Add to the butter mixture then mix on low.

Stir in zucchini and chocolate chips.

Pour into the muffin tins and this don't rise much so feel free to fill them nearly to the top.

Bake for 20 minutes

Yield: 12 muffins



Ps- If you've made my muffins before (the oat, flax, blueberry muffins) you'll know that I don't tolerate a dry muffin that needs to be choked down with coffee or water.  This dandy is full of texture and moisture, which isn't for everyone, but hey, that's what makes the world go 'round.

Lemon Poppy Seed Muffins

                               Q: Why did the lemon stop half way across the road? 

                                                     A: He ran out of juice.

School is *finally* out for the summer & like the lemon our kids are out of juice. Our kids were released almost a week later this year due to snow days in the winter.  I don't know about you or your kids but this year my kids were D O N E.  Maybe it was the combination of the sun setting later in the evening, end of year parties and so on that have worn mine out.  Maybe it's just that they need some time to sleep in late & lounge around in pajamas all day.  

We're looking forward to lounging days & summer fun.  Hubby pulled the camping trailer out of the garage in preparation of visiting friends. He tested the mechanical side of things; tire pressure, break lights & turning lights.  Everything needed a little help.  We're excited for a friends 29th birthday party, we'll actually it's not his 29th but I loved the humor in the invite anyway.  Heck, who's counting. I'm not.  

Lemon Poppy Seed Muffins

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons poppy seeds
• 2 eggs
• 1 cup sour cream
• 2/3 cup sugar
• 6 tablespoons melted butter
• 1 teaspoon vanilla
• 1 scant tablespoon lemon zest
• Non stick spray 

Mix the first 5 ingredients together in a bowl.  

In a separate bowl mix the remaining ingredients together.  Then add the other bowl of ingredients.

Spray muffins tins with non-stick spray.  Fill tins to about 3/4.

Bake at 400 degrees for 12-15 minutes.

Oat Bran & Flax Seed Blueberry Muffins

             Are you craving a dense, moist, flavorful 
                           and nutritious muffin?  

• 1/4 cup butter at room temperature
• 1/3 cup sugar
• 1 egg
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• 2/3 cup flour
• 2/3 oat bran
• 2 tablespoons milled flax seed
• 2 teaspoons baking powder
• 1/2 cup almond milk (dairy is o.k. too)
• 1/2 cup Greek yogurt (we buy honey flavor)
• 1 cup frozen blueberries

Trader Joe's Roasted & Milled Flax Seed with Blueberries

Preheat oven to 350 degrees. Spray muffin tin with non-stick spray.

Cream butter and sugar. Add eggs, cinnamon & vanilla.  

In a separate bowl, mix flour and baking powder. Add to the butter mixture & mix on low. Add milk and yogurt. Mix again, on low.

Pour muffin batter into tins.  Add blueberries and push down lightly, they'll sink as they bake.

Bake for 25 minutes.

Yield: 12 muffins

             *Warning*....you'll wish you doubled the batch.