Lemons are an interesting fruit – on their own, they’re so sour they’re almost punishing to your tastebuds, but when you add sugar and put them in baked goods, they basically taste like sunshine. Rock on, lemons, you make everything better.
This is my favorite no-frills recipe for lemon curd. Just lemons, sugar, and eggs. And there’s no butter here, so it’s practically a health food!
I don’t mean to brag, but I’m pretty awesome at eating bread. That part of the brain that tells you when you’re full and to stop eating – it basically shuts down when there is baked dough in front of me and as a result, I have, on more than one occasion, eaten an entire loaf in one day, if not one sitting. It’s just, so good, whether plain or toasted, with Nutella or jam, or loaded with fixin’s for a sandwich.
You are my favorite thing, bread. My very favorite thing. Side note: if you haven’t seen Fringe, you are seriously missing out. Once you get past season 1, which was, admittedly, pretty rough, it’s one of the most incredible shows, with brilliant acting and superb storytelling and oh god, why do I do this to myself, I am crying again just watching that scene and I think I need to do some emotional eating, so thank god I have this loaf of bread here.
Ignoring the fact that I get way too emotionally invested in TV shows, there’s really nothing like a fresh loaf of challah bread. Soft and sturdy and eggy and delicious, it’s perfectly complemented by a nice layer of jam and even better when made into french toast. Just try not to eat it all in one sitting.
For this week’s Muffin Monday, I decided to go with something festive since it’s Mardi Gras on Tuesday, so naturally, King Cake! Now, the last time I had a King Cake was in middle school French class, so my memory of them has more or less disintegrated. According to the internet, they’re basically a giant cinnamon roll sometimes also filled with fruit and cream cheese and then covered in a simple glaze and colored sugar. I remember them being good, but pretty dense and heavy, and I knew that’s not how I wanted this muffin version to be.
I decided to go with a basic muffin batter lightly spiced with cinnamon and then filled with both cream cheese and sauteed apples. Then I topped them off with a simple glaze and yellow, purple, and green sanding sugar.
The end result has all the festiveness and deliciousness of a King Cake but is lighter and won’t weigh you down the way a typical King Cake does. Give up anything else for Lent, just not these muffins.