Da, e clar, se vede ca am de lucrat la licenta, am gatit zilele astea de n-am avut aer. Urmatoarele pe lista: muffins cu glazura de lamaie. Quite yummy. Aveam reteta de la o amica din UK de mai demult si am tot amanat s-o fac. Dar cum as fi facut orice in afara de lovemarks si marci de masini, here it goes (au iesit chiar bine):

250 g faina

3 lingurite praf de copt

1/2 lta sare

85 g zahar

1 ou

1 lta coaja de lamaie

90 ml ulei de floarea soarelui

240 ml lapte

1/2 lta esenta de lamaie

Purcedem:

1. Incepem prin a pregati formele/hartiile de muffins. Eu inca n-am gasiti n comert hartiute de muffins dar e adevarat ca nici chef sa ma mai duc in hypermarket n-am mai avut asa ca…poate exista dar mi-a fost mie lene sa caut. Asadar am folosit tavi de muffins in care acestea ies mai turtite, pentru ca au baza mai mare. Arata mai bine cu hartiute. E esential sa pregatim formele dinainte, pentru ca dupa ce mixam aluatul trebuie sa ne miscam re-pe-de ca altfel se lasa. Incalzim si cuptorul la 200 grade C.

2. Amestecam faina, zaharul, praful de copt si sarea.(again, cine are chef poate sa le cearna).

3. Batem fain frumos cu telul oul, adaugam uleiul, laptele, esenta si coaja de lamaie.

4. Turnam mixtura lichida peste cea uscata si amestecam repede cu telul, omogenizam rapid, apoi repede repede la cuptor cu ele. Acolo vor sta cam 20-25 de minute pana devin aurii si ies bine la eternul test al scobitorii.

5. Pregatim toppingul:

85 g zahar pudra

3-4 lingurite zeama de lamaie (eu am folosit ceva mai mult)

1/4 lta coaja de lamaie

Amestecam bine toate ingredientele pentru topping pana obtinem o pasta nu foarte tare. Imediat ce am scos muffins din cuptor turnam peste glazura si o lasam sa se prelinga.

Eu le-am pus langa niste capsunele, ca sa fie poza mai colorata. Enjoy!

As I am in no mood to write for my diploma, I decided to try a recipe a good friend of mine once gave me. Lemon drizzle muffins are quite light and make a nice breakfast or snack. How it’s made? Here goes:

9oz (250g) Plain Flour

3 Teaspoons (15ml) Baking Powder

1/2 Teaspoon Salt

3oz (85g) White Sugar

1 Egg

8 fl oz (240 ml) Milk

1 Teaspoon (5ml) Grated Lemon Rind

3 fl oz (90ml) Vegetable Oil

1/2 Teaspoon (2.5ml) lemon flavouring

1. Put muffin cases in your tin or on baking tray ready and preheat oven to 375-400 F (190-200 c). This is important because you need to get the muffins in very quickly. As soon as your mixture is ready it will start rising and you need it in oven asap else you might get flat muffins. I couldn’t find paper muffin cases so I used my trays. That is why they are a bit larger and flatter. If you use nice papers, they will get more of a muffin shape .

2. Stir in with a fork your flour, baking powder salt and sugar. You can always sift them, but I am usually to lazy to do it.

3. In  a seperate bowl beat your egg with a fork. Stir in the milk grated lemon rind, lemon flavouring and oil. Beat them all nicely until they are all together.

4. Pour all the liquid into your dry mixture. Stir just until combined. The batter should be just even and no dry flour should be seen. Mix it well and fast and then pour it quickly into the muffin cases/trays. Off in the oven they go for about 20-25 minutes. The tops shoulkd be lightly brown and bounce back when pressed.

5. While they are cooking prepare your topping.

3oz (85g) Icing Sugar

3-4 Teaspoons (15-20ml) Fresh Lemon Juice

1/4 Teaspoon (1.2ml) Grated Lemon Rind

Just mix it altogether and as soon as you take the muffins out drizzle the topping all over so it melts down them.

Quite yummy, I must say and pretty easy to do. I served them with fresh strawberries, for a bit of extra colour. Enjoy!