Salut mon petit croissants! I'm Caity. I'm currently a baking and pastry student at the International Culinary School at The Art Institute of Colorado (yes, that's actually the name I have to put on my résumé). I recently decided to make a food blog for funsies and giggles. I will primarily be posting recipes that I've found to be tried and true, as well as ones I've adapted myself. I'll also try to share tips and tricks I find helpful.
I've never known myself to keep up with this kind of thing. I've got a stack of journals with about two pages of writing in each that seem to multiply behind my back. So I'm going to do my best to make time for this. Shouldn't be hard, right? I bake all the time. I mean, just take look at my arsenal.
I know, I'm so organized.
Aaaanyways, I messed around with this lemon poppyseed muffin recipe last night and they came out rather divine. I blame the cream cheese.
Cream Cheese Lemon Poppyseed Muffins
Yield: 12 muffins
Pastry (or all-purpose) flour: 10 oz.
Baking soda: ¼ tsp.
Baking Powder: ¾ tsp
Poppyseeds: 2 oz.
Unsalted butter, room temp: 4 oz.
Granulated sugar: 6 ½ oz.
Honey: 1 oz.
Olive oil: 1 fl. oz.
Eggs: 3
Salt: ½ tsp.
Vanilla extract: 1 tsp.
Lemon extract: 1 tsp.
Cream Cheese: 4 oz.
1. Sift the flours, baking soda, and baking powder together. Stir in the poppy seeds and set aside.
2. Cream the butter and until lump-free and fluffy with either the paddle attachment on a mixer or by hand. Add the sugar, honey, and oil and cream until light.
3. Add the eggs one at a time, blending each one before adding another. Follow with salt, vanilla, lemon and cream cheese. Then stir in the sifted dry ingredients.
4. Scale the batter into greased or paper-lined muffin cups.
5. Sprinkle to tops of muffins with granulated sugar to form a nice crust (optional).
6. Bake at 425°F until the centers of the muffins bounce back when lightly pressed, or when a toothpick comes out clean, approximately 15-18 minutes. Enjoy!
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