9/1/15 Lemon Poppy Seed Muffins

Today I made some lemon poppy seed muffins. I made up the recipe as I went according to what I had in the cupboard. I only had a scant cup of flour so I had to improvise, so I used the rest of some waffle mix I had about ½ a cup and 1/3 of a cup of whole wheat flour. I added some baking soda and some baking powder. I added 1/3 of a cup of sugar and some salt for balance. I sifted all this together then added 4-5 teaspoons of poppy seeds to the dry mix.

For the wet part I used some milk, and some water, about 2-3 tablespoons each, ¼ cup lemon juice, and some zest of fresh lemon rind, one egg and about 4-5 teaspoons of cooking oil. I mixed this thoroughly then added to the dry mix and mixed well. I scooped very large portions of this into a heavily greased muffin tin. I ran out of liners. And I baked at 350 for 20 minutes or so. They were delicious. The recipe only made 6 and they were eaten so fast.

Here are some pictures of the process, and the finished muffins.

6 big muffins
6 big muffins
a muffin with butter
a muffin with butter
dry and wet mix for lemon poppy seed muffins
dry and wet mix for lemon poppy seed muffins
poppy seed muffins
poppy seed muffins
close up of muffins
close up of muffins
muffin with butter sliver
muffin with butter sliver
muffins in a tray
muffins in a tray
close up of muffins in tray
close up of muffins in tray

I also made ribs and rice for dinner again. This time I did not have a huge rack of short ribs, I found a neglected package of country style in the freezer and was rejoiced to make ribs again. Otherwise its ground beef and one more large package of meat for dinners until food stamps. And we are planning the large package tomorrow.

I also managed to find a ‘miracle’ free squash for dinner tonight. I went walking by the health food store’s garbage/parking lot earlier and found in their “free food” box a large squash for free. Its only given away because its old and really it did not look bad to me.

I decided to cut it in half because it was so big and bake half for a veggie side of dinner. I cut up some garlic and covered a casserole pan with a bed of purple cabbage from the food bank, then added the quarters of squash then topped with salt pepper and garlic cloves.

Funny how things work out, my oven breaker went out after putting the ribs and squash in the oven, I had to grill them both on my portable grill. Thank god that I even have one and thank god that the ribs were relatively cooked by the time the oven went out. I figured out how to steam on the grill with an aluminum casserole dish, covering the cut up BBQ ribs so they would cook faster. I also had to finish cooking the squash this way. I gratefully now have my oven back on.

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