a tasty event invitation and a lemon cardamom muffin
I’ll let you in on a little secret. This weekend, there is going to be a bake sale and this is one you won’t want to miss. It’s put on by San Francisco food bloggers. If thats not enticing enough, let me step it up one more notch: all proceeds from this sale will be donated to Share Our Strength, which works to end childhood hunger. Now, come on. You can get behind that, right? So, if on Saturday you wake up with a sweet tooth, and a desire to do the world some good, come on down and say hello. You can click on the image above for more information on time and locations.
Now onto the muffins…
Let’s just rename this blog The Muffin Chronicles. It seems those little tiny cakes are a permanent object of my affection. Recently, I’ve made a carrot variety, one with cornmeal and dried cherries and well, I guess that’s about it. So maybe I’m being a little dramatic, but it does seem like a theme as of late. They are just so easy, and delicious and you can make them taste any way you want. They’re really just a humble version of the beloved cupcake. I like it when food is humble, yet tastes just as good as the fancy kind. It makes me feel like I can relax, put my feet up and enjoy it, all without any manners.
lemon cardamom muffins
adapted from The Breakfast Book by Marion Cunningham
makes one dozen muffins
These muffins are delightfully airy. They are moist and flavorful and would be wonderful with some butter and raspberry jam. They didn’t hold up too well at room temperature, so next time, if I have leftovers, I would either freeze them or refrigerate them.
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/4 cup sugar
- 2 tablespoons honey
- 2 eggs
- 1 1/4 cups plain yogurt or sour cream
- 1/4 cup (1/2 stick) melted butter
- 1 tablespoon grated lemon zest
- 1/3 cup lemon juice
- 1/3 cup sugar
- 3 tablespoons water
- Preheat the oven to 375 degrees and grease a 12 cup muffin tin.
- In a small mixing bowl, stir and toss together the flour, baking powder, baking soda, salt and cardamom. In another, larger bowl, combine the sugar, honey, eggs, yogurt, melted butter, and lemon zest and beat until thoroughly mixed. Add the combined dry ingredients and beat just until blended.
- Spoon the batter into the prepared muffin tins, filling each about two-thirds full. Bake for about 15 minutes or until the tops are delicately browned (This is how Marion puts it. She is so classy!), and a toothpick comes out clean.
- While the muffins bake, prepare the syrup. Combine the lemon juice, sugar and water in a small saucepan. Bring to a boil, boil for 1 minute, then set aside. When the muffins are done, remove them from the oven and while they are still in the pan, gently poke each one with the tines of a fork two or three times. Drizzle about 2 teaspoons of the syrup over each hot muffin. Let cool in the pans for a few minutes and serve warm.
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