Lemon Muffin Recipe

I have learned that real life communication is often like that game “telephone” we used to play as kids. When you play “telephone”, one person says a phrase in the ear of the person next to him, and then that person whispers the same phrase to the next person until the very last person says the phrase out loud. It’s funny since the phrase said out loud has little resemblance to the original.

Every day I notice we all speak to each other yet the receiving end often gets a different meaning entirely, just like in the game. Just this morning, my son spent hours in class singing “Skip to my Lou” yet when he sang it back to me, said “Lou, Lou, skip to the moo”. Another example is listening to my friend from the UK who supposedly speaks perfect English, but with her accent and slang,  I have no idea what she is saying most of the time. So it was no surprise when I called to order 1kg of onions from the grocery store today, and they gave me 1 kg of lemons instead.

But rather than return them, I remembered the saying “When life gives you lemons, make lemonade.” So in the spirit of miscommunication, I changed the phrase from lemonade to lemon muffins, and luckily made a delicious misinterpretation.
Lemon Muffins

Original recipe from Cat Can Cook:

INGREDIENTS:
6 Tablespoons Butter
1 Cup White Sugar
2 Eggs
1 1/2 Cups White Flour
1/2 Cup Milk
Grated zest of 1 1/2 Lemons
1/4 teaspoon Salt
1 1/2 teaspoon Baking Powder

INGREDIENTS FOR TOPPING:
Juice of 1 1/2 Lemons
1/3 Cup White Sugar

PREPARATION:
1. Preheat oven to 400 farenheit. Grease muffin tins, set aside.
2. In a bowl, cream together butter, sugar and eggs. Add in flour, milk, lemon zest, salt and baking powder, mix well.
3. Spoon batter into the greased muffin tins, filling them 3/4 full.
4. Bake in preheated oven for 15-20 minutes.
5. Prepare topping. While muffins baking, combine the lemon juice from lemons and sugar in a bowl. Set aside. When muffins are baked, prick the tops with a fork, and drizzle topping over each muffin.
(**Do not skip this step, this glaze adds a yummy lemony punch to these muffins and makes them from good to amazing!)

Makes 12 muffins in standard muffin tin. 

Easy Broccoli and Spinach Quiche

There is a PQ near my son’s nursery and we often go there for lunch after I pick him up. We have our own little ritual. As we walk in, the negotiations immediately begin.  Rayan wants to eat either a chocolate tart or éclair for lunch. I then attempt to talk him down to something with a bit more nutritional value such as a croissant or blueberry muffin. We then come to a deadlock which is broken by Rayan screaming “Mommmmyyy Peepeeeeee” and then running through the café to the bathroom. Aadam also likes to chime in at this point with a little screech of his own.  

The good thing about the bathroom break is that it serves as a distraction, and I can sneak in my order of a healthier lunch option. Today I ordered the salmon and spinach quiche du jour, and quickly found some seats outside so the eating (flinging) of food could commence.  The quiche was light and fluffly and amazingly more ended up in my kids’ mouths than on the floor. We were soon finished and a small team of waiters was dispatched to clean our table and its surroundings. As waiter no. 1 was removing my plate she said, “Madame tomorrow we are starting our new kids menu.” Waiters nos. 2 and 3 quickly shot her a sharp glance and she knew she had said too much. The last thing they wanted was to give us any more incentive to frequent their restaurant. But luckily for everyone, I have a quiche recipe that is easy to make at home. My kids love it, so I foresee more quiche at home and less at PQ. Although I do love their lemon tart so I cannot stop going there altogether…
Easy Broccoli and Spinach Quiche


INGREDIENTS:
Puff pastry sheet ** OR make own quiche crust. Recipe below.
3 eggs
¾ cup heavy cream
¾ cup whole milk
Salt and pepper to taste
1 teaspoon oregano
1 large red onion
¾ cup grated emmental (or any cheese you prefer)
1 -2 cloves garlic
1 ½  cup cooked broccoli
½ cup cooked frozen spinach, thawed and drained

PREPARATION:
1.  Roll out puff pastry to line round 9” tin up about 1 ½ inches on sides.

2.  Pulse onion in food processor and add on puff pastry.

3. Pulse broccoli, spinach, and garlic in food processor. Add in oregano, generous amount of fresh pepper and salt to taste (about ¼ tsp salt). Mix well.

4. Layer vegetable mixture on top of onion.

5.  Layer ½ cup cheese on top of vegetable mixture.

6.  In separate bowl mix eggs, milk, cream, and some salt and pepper with electric mixer. Add on top of other items in pan.

7. Top with remaining ¼ cup cheese.

8. Bake in oven at 350F (180C) for 50 minutes. Let sit for 10-15 minutes before cutting.


**Just found a recipe here for a homemade quiche crust. See below:


Homemade Quiche Crust


Ingredients:

  • cup flour
  • 1/2 teaspoon salt
  • 1/4 cup olive oil or 1/4 cup canola oil
  • 1/4 cup ice water (I use refrigerated water)

  • Preparation:
  • 1. Mix flour and salt with fork.
  • 2. Beat oil and water with whisk or fork to thicken.
  • 3. Pour into flour and mix with fork.
  • 4. Press into 9″ pie crust.
  • 5. Fill with quiche mixture and bake at 400F until done.






  • Banana Muffins

    Oh, do you know the muffin man,
    The muffin man, the muffin man,
    Oh, do you know the muffin man,
    That lives on Drury Lane?



    My kids love that song. And I must admit it is rather catchy. Luckily it was stuck in my head as I was wondering what to do with my toddler this afternoon. 


    Muffins! We will bake muffins! After trolling online through seemingly endless muffin recipes I finally found one that satisfied my holy trinity of baking recipes:  healthy, easy, and delicious! It seemed too good to be true. But these banana muffins from Cat Can Cook looked amazing! So, measuring cups in hand, we hoped to make our muffin magic.


    With over 1000 positive comments on her site for this recipe, Cat was right. Not only were these moist and delicious but  they were so easy that my 3 year old practically made them by himself. What a fun and yummy afternoon of mommy-son bonding. 


    Banana Muffins (makes 12 muffins) from Cat Can Cook


    3 or 4 Large bananas, mashed (the more bananas the moister, so I use 4)
    1/2 cup white sugar (original recipe calls for 1 cup, but I don’t like them too sweet)
    1 slightly beaten egg
    1/3 cup melted margarine or butter
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 1/2 cups flour
    Mix the mashed banana, sugar, egg and margarine together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together. Pour into greased muffin tins, and bake in 350 degrees F oven for approximately 12-18 minutes. Enjoy!