Sunday, January 8, 2012
Lemon Poppyseed Muffins
For the lemon syrup (Brushed on as they were pulled from the oven) I boiled 1/2 cup fresh lemon juice, 1/4 C water, and 3/4 C Sugar together until the sugar was dissolved.
For the Candied Lemon Slices, I sliced lemon very thin and simmered in the lemon syrup until the lemon slices turned translucent. Then I pulled them out and just placed one on top of each muffin with a little kiss of extra Lemon-Cream Cheese.
Here you can kind of see the Lemon Cream Cheese filling. It is just cream cheese with a lemon's worth of zest and juice. I filled the muffin cups about 1/3 of the way with batter, put in a dollop of the cream cheese, and added another 1/3 of batter. Leave the last 1/3 for expansion.
I have done this with an assortment of different muffins: carrot, blueberry, etc. And it's always a cute way to dress them up. PLUS it is the beginning of citrus season, so explore what combinations suit you, and enjoy!