My brother, Adopamop, along with Pumpkin and Turnip, arrived from France just over two weeks ago. My sister, Haddy, is here too. She brought Luke the Dog with her. They are all staying with Bill and Rosie Beaucoup. And they are all wearing me out.
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. After they’ve had wine and stuff. 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 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? NO LIE.)
So, I’ve been burning the candle at both ends. 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.
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? On the plus side, we’ll probably manage to sort out who gets what when Bill and Rosie Beaucoup head to that big bakery in the sky.
. . .
Lemon Tea Muffins
adapted from a recipe found in rosie beaucoup’s collection
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.