Archive for the 'Bread' Category

Winter citrus fruits are flourishing throughout Southern California, and for the first time ever, the season’s bounty is blooming right on our front porch. The Astronomer’s parents gifted us the most adorable dwarf Meyer lemon tree when they visited last spring, and after nurturing it through the summer and into fall, it finally bore fruit that we could pluck and enjoy this winter.

While I’ve tasted Meyer lemons in various dishes at restaurants, I never fully understood the complexity of their flavor until I actually cooked and baked with them. Not only is Meyer lemon juice sweeter, but it also has an indescribable and distinct tang that makes it wholly unique.

Our first harvest inspired The Astronomer to whip up a delectable shrimp puri puri. And several week later, I had to bake these Meyer lemon muffins after spotting the recipe in the Los Angeles Times.

Lemon-flavored muffin recipes usually call for just juice and zest, like these lemon ricotta muffins that I love, but this recipe calls for the whole shebang—juice, zest, pith, and all. The result is a truly moist muffin that’s studded with lemon pieces and laced with a slight bitterness. A sprinkling of cinnamon and sugar on the top of each one successfully mellows the lemon’s astringent notes.

It’s worthwhile to seek out Meyer lemons for this recipe because I find that their flavor, as compared to regular lemons, is different enough that something would be lost by substituting one for the other. Experiencing Meyer lemons in full effect is a must for all citrus lovers.

• 9 ounces all-purpose flour (2 cups)
• 1 cup plus 2 tablespoons sugar, divided
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 Meyer lemons, divided
• 2 eggs
• 1 cup milk
• 1/2 cup butter, melted
• 1/2 teaspoon cinnamon

Heat the oven to 400 degrees. Combine the flour, 1 cup sugar, the baking soda and salt in a large mixing bowl. Set aside.

Cut two lemons into 1-inch pieces. Put them in a blender and pulse until the lemon is finely chopped. In a small bowl, lightly beat the eggs. Add the milk, butter and chopped lemon. Stir.

Continue reading ‘Meyer Lemon Muffins’

I am having a terrific time baking my way through Cooking Light’s feature on “Munchable Muffins” from the May 2011 issue. I was quite smitten with the first batch of Pistachio Chai Muffins, and the Corn Muffins with Bacon, Cheddar, and Jalapeno that followed them were surprisingly even better.

As soon as The Astronomer and I returned and recovered from our recent travels across the country, I was ready to bake up batch number three. It turns out that the pleasure of biting into a tender muffin, hot from the oven, can be quite addicting.

These lemon ricotta muffins were part of a brunch spread that we prepared for our friends last Sunday. I usually never serve a yet-to-be-tested recipe to guests, but decided to take a chance since the other muffins turned out so superbly. Thankfully, my logic was sound in this case.

Just like the muffins that proceeded them, the texture of these was fantastic. It’s incredible how soft of a crumb can be achieved by only lightly combining the dry and wet ingredients. Flavor-wise, the combination of zest and juice imparted a bright lemony essence. My favorite element was the muffin tops, which were generously sprinkled with coarse turbinado sugar. The crunch and caramelization elevated the muffins from great to amazing.

• 7 9/10 ounces all-purpose flour (1 3/4 cups)
• 3/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup part-skim ricotta cheese
• 1/2 cup water
• 1/4 cup olive oil
• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 large egg, lightly beaten
• Cooking spray
• 2 tablespoons turbinado sugar

Preheat oven to 375°. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); make a well in center.

Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.

Continue reading ‘Lemon Ricotta Muffins’

Faster than a quick bread and more virtuous than cupcakes, muffins are becoming a staple in the Astro-Gastro household thanks to a feature on “Munchable Muffins” in this month’s issue of Cooking Light. I’ve been making little portable breads here and there over the years, but this article is really inspiring me to crank my muffin making into overdrive. Thus far, I’ve dog-eared a sweet recipe and a savory one to test out. First up, pistachio chai muffins.

I adore both pistachios and chai tea, so there was no question that I’d tackle this recipe first. Additionally, I liked that the muffins called for a simple glaze topping. Aside from adding a bit of sweetness to the mix, it also brought a festive quality that is usually absent from muffins. Everyone knows that festive muffins are infinitely superior to ordinary ones.

After following the recipe and Cooking Light’s “Five Tips for Perfect Muffins” to a T, I pulled out a dozen evenly golden muffins from the oven. I left a few lumps in the batter just like I was instructed, and the results were super-moist muffins with the softest, most pleasant crumb. It turns out that over-stirring can really toughen a muffin! The flavor of the chai was subtle but noticeable, while the salted pistachios and sweet icing provided pizzazz.

We’re down to only two muffins in the fridge, which means that it’s time to whip up another batch. Next up, spicy bacon cheddar corn muffins. I hope they’re as addictive as these.

• 7.9 ounces all-purpose flour (about 1 3/4 cups)
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 chai blend tea bags, opened
• 1 cup low-fat buttermilk 1/4 cup butter, melted
• 1 1/2 teaspoons vanilla extract, divided
• 1 large egg, lightly beaten
• Cooking spray
• 1/3 cup shelled dry-roasted, salted pistachios, chopped
• 1/2 cup powdered sugar
• 1 tablespoon water

Preheat oven to 375°. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk.

Cut open tea bags; add tea to flour mixture, stirring well.

Continue reading ‘Pistachio Chai Muffins’