Happy Wednesday, friends! Special greetings to folks on the East Coast, drive safely and stay warm! Our morning drive to school was quite the adventure because 1) sun glare was worse than usual because of the snow, and 2) front window got nasty while windshield washing fluid was completely frozen! Basically, visibility was super low. It would have helped if I have extra windshield fluid in my trunk.
I guess I was singing too early about spring coming. 5-inches of snow and low temperature for the entire week, the best outfit one could wear is a down blanket! 😀 My blanket was heavy tweed, actually. Me (and my poor hubby) embraced the snow yesterday and took some photos. Don’t I look like I am running wildly in the blizzard of Siberia, providing you mentally erasing the houses in the background and replace them with more snow? 😉
On any snow day, I make hot coco for the boys. They also requested home-made muffin and picked out a lemon yogurt one from a cookbook. It was easy enough that my kids did half of the work. The taste was surprisingly good for I was not expecting much after altering the recipe. The texture is very fluffy and the lemon syrup adds just the right amount of sour & sweetness. When served warm as suggested, it reminded of the steamed bread I used to have when I was a kid. I copied the recipe below, use whole milk yogurt and agave instead of sugar if you prefer a richer and more moist texture, you can add 1/3 C milk / recipe as well. The lemon sugar syrup is a must. Warm muffins and hot tea, a perfect way to spend the afternoon on a snow day. 🙂
Lemon Yogurt Muffins
recipe from The Breakfast Bookby Marion Cunningham
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 Tbsp honey
1-1/4 cups plain yogurt
1/4 cup (1/2 stick) butter, melted
1 Tbsp grated lemon zest (add more for stronger aroma)
1/3 cup lemon juice
1/3 cup sugar
3 Tbsp water
Makes 12 muffins
Preheat the oven to 375F. Line or generously butter 12 muffin tins.
1. In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. 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 until just until you no longer see any floury streaks. Do not overbeat. The batter will be rather sticky, thick, and pillowy.
2. Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full. Bake for about 15 minutes, or until the tops are lightly browned and a toothpick inserted into the center of a muffin comes out clean.
3. While the muffins bake, prepare the lemony glaze. Combine the lemon juice, sugar, and water in a small saucepan. Bring to a boil, boil for 1 minute, and then set aside.
4. When the muffins are done, remove the pan from the oven and gently poke the of the muffin three times with a fork. Drizzle about 2 teaspoons of the lemon syrup over each hot muffin, letting it run over the top and around the edge. Let cool in the pans for just a few moments, then remove and serve warm.
Thank you very much for reading! I hope it will warm up a bit soon! Until my next post!!
:: Outfit ::
Tweed Coat :: Burberry London (similar here)
Riding Boots :: Hermes / Jumping;
Accessories :: Portolano gloves
Isabel Marant / Tania belt; Hermes shawl / Kachinas;
Chanel bag & earring; Tous sunglasses;