Hello, little blog. It’s been awhile. You’ve probably missed me, since the last post was about New Year’s Eve and it’s now the middle of January. You’ve been sitting around feeling unfashionably behind the times. I’m sorry.
I haven’t missed you too much, since I’ve been doing lots of traveling and LOTS of dessert eating. Don’t be jealous, it was all in the name of blog research, and I’ll have some fun pastry posts up shortly.
But in the meantime, let’s spruce you up with some new content! Will muffins suffice?
The day after New Year’s, we literally sat around the apartment all day. We had fuzzy heads and stuffy noses and scratchy throats and lazy bones. It was gray and rainy outside. We took lots of naps. Time seemed to drag on, and we couldn’t quite find anything to keep us properly entertained.
It was a weird day, in the way that sick days often are.
We had also overdosed on too much junk food over the holidays and were feeling the need for nutritional atonement. For brunch that day, I sliced up every fruit in the house and threw it in a big bowl with a hefty squeeze of orange juice over it. I scrambled some eggs, set out the tangerine juice, and served these lemon poppyseed muffins, warm from the oven.
But what really matters is the taste. These muffins were like liquid sunshine, bright and tart, with a little earthy crunch from the poppyseeds. The sour cream kept them moist and cakey, but the high baking temperature gave the tops that sugary crust that I so love.