Ode to lemon
(…)So, when you hold
of a cut lemon
above your plate,
a universe of gold,
a fragrant nipple
of the earth’s breast,
a ray of light that was made fruit,
the minute fire of a planet.
Lemon and poppy seeds muffins’
100 g bread flour
85 g wheat flour
1 teaspoon baking powder (5 g)
145 g sugar
125 g butter, softened
1 pinch of salt
100 g yogurt
30 ml sunflower oil
15 ml lemon juice
Zest of 1 lemon
10 g of poppy seeds
Powdered sugar for dusting
Preheat oven to 190º C.
Grease and lightly sprinkle with flour 7 muffin pans.
Sift the flour with the baking powder.
Beat sugar with butter and salt until mixture becomes light and creamy.
In another bowl, beat eggs with oil and lemon juice.
Add the egg mixture to the butter in 3 times, beating well.
Mix the lemon zest and poppy seeds.
Add the flour and mix quickly, only to connect all the ingredients.
Pour the batter into the forms to fill ¾ of its height.
Bake for about 30 minutes or until a toothpick inserted in center comes out dry.
Remove from oven and sprinkle with powdered sugar.
Let the muffins cool slightly in the pans, unmold and cool completely on a cooling rack.