. . .
My family is wearing me out.
My brother, Adopamop, along with Pumpkin and Turnip, arrived just over two weeks ago. And now my sister, Haddy, is here. She brought Luke the Dog with her. They are all staying with Bill and Rosie Beaucoup.
There is a lot of driving back and forth. The driving isn’t so bad, but The Beaucoups live in the freakin’ sticks and there are a lot of critters that like to randomly cross the highway out there. 2.0 and I saw A BEAR by the road. And a deer was standing there the other day. And their friends (racoons, porcupines, squirrels, crows, etc.) all like to hang out by the highway as well. So, each and every drive is spent scanning. Constantly scanning for my furry friends. Because I love them, and given the chance, I would rub my face in their fur. And let them sleep in my bed with me. I wouldn’t even care if they were the sort of bed-mates that like to dig their knees into my back. So, running them over at high speed is not an option.
Also, French kids sleep in. They aren’t total a-holes like North American kids. They don’t get up at 4:30 am. Nope. They lay in bed in the morning, reading Le Monde, and want you to bring cappuccino and croissants to their rooms. But because French kids sleep in, it means they don’t go to bed until real late like. After they’ve had wine and stuff. So grown-up game night doesn’t start until 9:30 or 10 pm – after the aforementioned wine, a dance party and some storybook reading. Honestly, at that time of night, Luke the Dog and I are ready for bed. And we’ve noticed that Haddy really likes to take her time when planning her next Carcassonne move. So, I get home late at night. And wake with 2.0′s alarm. In case you don’t know – people in the construction industry get up very early. (Have I ever told you that 2.0′s official title is: Erections Specialist? You can’t make that sh*t up.)
Basically, I’ve been burning the candle at both ends. So, I’ve had about three batches of these muffins in the past two weeks. Mostly because the original recipe had some… issues. I fixed them for you. And also? They are easy to make. Even if you are feeling tired and stupid. (That’s a side effect of fun.) These muffins have a nice balance of tart and sweet – like a little bit of sunshine in your mouth. They’ll get you going. But just so you know (and as the name implies), they would also be a perfect little afternoon tea cake. A soft, cakey muffin topped with a sugary, lemony glaze.
You should know that tonight is my last night of teaching until September. This means the Summer of Woot Woot will kick into mega high gear at about 9:05 pm Atlantic Time. Also? Tomorrow night, I’m supposed to go to dinner with my brother and sister. Like, just us. We’ve never done this before. I’ve had dinner with my sister many times. And we’ve each dined with my brother. But all three of us together? This will be the first time. I’m feeling apprehensive about it. I mean, what if it turns out the only thing we have in common is… our parents? Cripes. On the plus side, we’ll probably manage to sort out who gets what when Bill and Rosie Beaucoup… you know… head to that big bakery in the sky.
. . .
Lemon Tea Muffins - adapted from a recipe found in rosie beaucoup’s collection - print and bake
Yields 12 muffins.
For the muffins:
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 heaping teaspoon baking powder
- 1/4 cup melted butter, cooled slightly
- 1/2 cup freshly squeezed lemon juice (2-3 lemons)
- zest from one lemon
- 2 large eggs
For the topping:
- 1/4 cup sugar
- 1 1/2 teaspoons freshly squeezed lemon juice
- 2 tablespoons melted butter
Preheat oven to 350°F. Grease a standard sized muffin tin (12 muffin wells).
In a medium sized bowl, whisk together the flour, salt, sugar and baking powder. Set aside. In a small bowl, combine the melted butter, lemon juice, lemon zest and eggs. Stir the wet ingredients into the dry ingredients, mixing until just combined.
Divide the batter evenly between the greased muffin wells. (I use a 1/4 cup measure to make this easier.) Bake 12-16 minutes, or until a cake tester inserted into the centre of a muffin comes out clean. Allow to cool for a few minutes in the muffin tin, and then remove to cool on a wire rack. Cover with topping while still warm.
To make the topping, combine the sugar, lemon juice and melted butter in a small bowl. Mix until well combined and smooth. While muffins are still warm, spoon the topping over each, using back of spoon to spread over top. The topping will drip over the edges. Roll with it.
Allow to cool completely before serving.