If you’ve read some of my previous posts (here and here), you’ll know that my translation skills aren’t exactly top notch. Turns out that trying to put a saucy and sexy spin on the names of my wife’s muffin recipes is a little more challenging than I expected. It’s fun though, so I’ll keep trying to come up with inventive names, but if you’ve got one you’d like to suggest, I’m all ears (and apparently I have a bottomless stomach too, so I must be one weird looking dude).
Even though my wife likes to bake, I know most of the stuff she makes is because I like it. Sometimes, though, my wife bakes something just for her, like her Lemon, Cranberry, Poppy Seed Muffins. Now don’t get me wrong, I like these too. They’re just tangier than my palette prefers, but they’re just perfect for my wife’s taste. She doesn’t really have a sweet tooth, but trust me, everything else about her is sweet! 😉
The one thing my wife really likes about this recipe is that she can substitute any berries in place of the cranberries. Sometimes, when she has a bunch of mixed berries nearing over-ripeness, she’ll whip up a batch of these muffins. She doesn’t always include poppy seeds in them either. Sometimes, it’s just a good ole lemon and berry combo.
One tip my wife suggested I emphasize is: don’t over-mix the batter. Over-mixing can produce a dense muffin. You need to gently and slowly blend the ingredients until almost all the dry mixture is folded in. It’s good to have some unmixed bits of dry ingredients. This is how my wife makes them. She also blends this batter by hand, rather than a stand mixer which tends to over-mix.