A Pot of Tea, a Good Book and Lemon Cream Cheese Muffins
There's something almost luxurious about having a weekday off. Especially if it's a freezing cold Monday in early February. While everyone else is out there miserably scraping their windshields, I was all tucked in, snug as bug in my warm little house. Rising later than 6:00 and staying in my pajamas until I feel like it is a total treat, and not one I get to indulge in too often. On this particularly frigid day, I was glad I had nowhere to be until my yoga class later in the afternoon. A whole day with a blank canvas stretched before me. What oh what was I going to do? Why, bake of course!!!! All I really wanted to do was whip up these divine lemon cream cheese muffins, brew my polka dot tea pot full of good tea, and curl up with a favourite read. I'm currently loving "Cool Water" by Regina author (and winner of this year's Governor General's Literary Award for fiction!) Dianne Warren. Throw a cat or two along for the ride. If I curl up, they curl up.
Now let's talk about these light and lovely lemon cream cheese muffins. After I graduated from Culinary School, I worked in the Yukon that summer. There was a really talented pastry chef on staff and she gave me this recipe. I learned quite a lot that summer, while having the time of my life, cooking and adventuring in the wild! Good times. But back to the muffins. The batter is light, with little chunks of cream cheese thrown in for some decadence. I like to leave some bigger chunks, because then you bite into this cakey cream cheese lemony loveliness. Brushing the tops of the hot muffins with sugar and lemon juice is a nice finish. They are pretty dreamy as is, or you can further up the dreaminess by topping with a little lemon buttercream. These are perfect for a baby or bridal shower, or a birthday, or just an everyday treat, when you want a little nurturing yourself. Kind of like the day I had planned. A little self-nurturing goes a long way in my world.
I hope my handwriting is legible enough...Combine the dry ingredients, cut in the cubes of cream cheese. In a separate bowl combine the wet ( I like to add more lemon zest and a bit more juice for extra flavour.)Add the wet to the dry, mixing just a little until all is combined. This recipe makes about 10 muffins. Bake for 20-25 minutes at 375*F, and brush the 2 Tbsp. each lemon juice/sugar mixture on top of hot muffins. Glorious!!!!
And don't forget to have a nice cup of tea with your little lemon lovelies. Somehow tea always tastes better in my vintage cups. Just a matter of choosing which one I'll use that day!