Tuesday, 1 July 2014
Lemon and Olive Oil Muffins
It's July, It's officially the summer. It's officially already halfway through the year, Eeeek.
How fast has that gone?.
And summer has hit Donegal with a pretty decent heatwave. Which means the need for any clothes has become obsolete or according to my 3 year old. We visited a friend this afternoon and my little miss popped out into the garden for what seemed like only 5 minutes entirely fully clothed and she jauntily returned with just her pants on and demanding that I 'take of her knickers'. Naturally I said no but to no avail as she had already started a trend and all the girls started running around either naked or in just their pants.
So this is what our summer will consist of naked runs around the garden, naked runs around other people garden, naked runs on the beach and possibly, just possible fully clothed visits to the park.
It's great. I wish I had as little care in the world for what people think to run around naked on the beach (yes, yes I know it may be minorly illegal but that's not the point)
Eventually we did get her clothes back on her but only because she was bribed with dinner.
So this summer looks set to be a good one, with my little munchkin now old enough to enjoy things like the beach without shoving a handful of sand in her mouth thinking it's edible resulting in a choking baby and with the due date for the new addition get ever closer we want to make the most of a summer with just one little lady, I know she won't remember much about being an only child but I want to make the most of her last summer as my one and only.
So here's to a crazy summer, have you lot go anything exciting planned for the next few weeks?
And so with the descending heat all other baking plans were put on hold and these lemon and olive oil muffins demanded to be made because what's a summer without something zesty and sweet to nibble on.
I'll admit I've made many a muffin recipe but 95% of them haven't made it to the blog because, quite frankly, they were rubbish. For some reason all my muffins ended up dense and chewy, not good. But I'm pleased to say I've cracked it. The muffins are light, tender and delicately sweet with a good zest punch from the lemon zest and the gorgeous lemon drizzle.
Adding olive oil instead of a flavourless oil just gives these muffins something extra but make sure the olive oil is one that you really like. No one wants the flavour of one of those generic cheap olive oils that's just a bit lack lustre running through your muffin.
Makes 12 Large Muffins
For the Muffins:
Zest of 2 Lemons
100g / 1/2 Cup Caster Sugar
75g / 1/3 Cup Dark Brown Sugar
60g / 1/4 Cup Butter
60ml / 1/4 Cup Olive Oil
2 Medium Eggs
1/2 Tsp Vanilla Extract
340g / 2 2/3 Cup Plain Flour
1 Tsp Baking Powder
235ml / 1 Cup Whole Milk
2 Tbsp Lemon Juice
For the Drizzle:
5-6 Tbsp Icing Sugar
1 Tbsp Lemon Juice
1 Tbsp Milk
Preheat your oven to 200c/180c Fan Oven/390f and line a 12 hole muffins tin with liners.
In a jug mix together the milk and lemon juice and set it aside for later.
In a small bowl mix together the sugars and the lemon zest, to give the muffins an even better lemon kick you can do this step a few hours before but it's not necessary.
Then in a large mixing bowl beat together the butter, sugars with the lemon zest and the olive oil until smooth and creamy.
Now add in the eggs and the vanilla extract.
In another bowl sift together the baking powder and the flour, add 1/3 of this to the butter mixture and fold it gently till just combined.
Add in all the milk and fold it till its almost combined then add in all the rest of the dry ingredients.
Do not overmix, you will have a decent amount of lumps and even still be able to spot some of the flour but that is OK.
Now divide the batter between the muffin liners. If you are using smaller cupcake sized liners you will get more than 12 muffins and they will bake a little quicker but for my muffins I did use the large sized muffin liners.
Pop these in the oven and bake for 15-18 minutes until golden brown and a skewer inserted into the centre comes out clean.
Allow the muffins to cool on a wire cooling rack meanwhile mix together all the drizzle ingredients then once the muffins are relatively cool drizzle over as much lemon drizzle as you like.