Lemon Blueberry Muffins

A3 wanted blueberry muffins. Lemon blueberry muffins. In the last days of winter ! You get the picture. I think he was bit impatient for spring to arrive and to play soccer. But NC weather was such a tease ! Gloomy skies, bare trees, dark clouds and not a ray of sunlight.  Who could blame the poor kid for wanting his own bit of sunshine?

Lemon Blueberry Muffins

 

In any case a tub of sour cream begged to be used before the expiry date and since the fresh blue berries did not  cause me an arm and a leg or to play Rumplestiltskin with my first born, a tub meandered its way home from the store. A bag of fresh Meyer lemons and armed with some butter, I has to try these prize winning sour cream lemon muffins from this site with of course a couple of minor switches and few more adaptations.

They are so tender,  utterly soft pillowy ones. I have adapted the recipe ever so lightly to yield the tang of lemon muffins with its citrusy flavor and these are simply irresistible. So good and so perfect and huge plus they are not overtly sweet cupcakes masquerading as muffins. Lovely domed tops as well. Go ahead , raid your pantry and make these . You will not be disappointed.

Lemon Blueberry Muffins

Prep time : 15 min   Baking time : 22-24 min  Yield : 12 muffins

Ingredients:

Flour : Sift and Mix 

  • White whole wheat flour : 1/2 cup
  • All purpose flour , unbleached : 1 cup
  • Baking soda : 1/2 tsp.
  • Baking powder : 1/2 tsp.
  • Salt : 1/2 tsp.

Dairy, Sugar, Egg : To cream

  • Unsalted butter at room temperature : 1/4 cup
  • Granulated or organic cane sugar : 1/2 cup
  • Large egg, cage free : 1
  • Reduced fat Sour cream/ Greek yogurt : 1 cup

Citrus: Meyer Lemons

  • Juice of 1 big lemon or about 3 Tbsp. of lemon juice
  • Grated lemon zest : 1 Tbsp.
  • Pure lemon extract : 1 Tbsp.

Produce : Berries 

  • Fresh blueberries : 1 cup, tossed in about 2 Tbsp. of flour ( If using frozen, use unthawed only please.)

Topping : Mix thoroughly

  • Lemon zest , grated : 1 Tbsp.
  • Granulated sugar : 2 Tbsp.

Method :

  • Pre-heat oven to 375°F.
  • Line your muffins pans or grease them  if preferred. Set aside.
  • Measure and sift the flour, salt, baking powder and soda in a separate mixing bowl and set aside. Alternatively you can whisk it thoroughly.
  • Cream the room temperature butter and sugar until fluffy and creamy using a hand/ stand mixer. Add in the egg and mix until blended well. Next add in the sour cream or yogurt , followed by lemon juice , zest and extract and mix well.
  • Stir in the  flour mix into the creamed  mixture just until no streaks remain. DO NOT over mix or you will have a tough muffin on your hands.
  • Next gently fold in the  blueberries. If using fresh berries, toss  the rinsed and patted dry berries in about 2 Tbsp. of flour. Shake off the extra flour and gently fold it. If using frozen , use the unthawed frozen ones directly.
  • Using an ice cream scoop or measure , distribute it into the prepared cups.
  • Combine the ingredients listed under topping, and sprinkle some on the top of each muffin.
  • Bake for about 22 minutes or so until  just lightly browned.
  • Cool in the pan for about 5 min and then cool on the wire rack.

Lemon Blueberry Muffins

Slice and eat warm or cold, simple straight or with a dab of  jam. Breakfast or after school. You simply cannot go wrong with these melt in your mouth tender lemony blueberry muffins ! Go ahead grab one while it warm and you can polish it off very adult like with a cup of coffee as well.

Recipe source:  Adapted

Cinnamon Swirl Wheat Bread – Indulgent Breakfast

I love Cinnamon. Well everyone in our house loves cinnamon. A1,2,3 and of course my furry friend Maya. It’s quite funny to see her eyes glazed with a weird mixture of lust and love and pure adoration when I am baking bread. Her place is right next to the oven door if I gently do not nudge her away. Some day she will be trained . Some day. Man lives on hope and who am I , a mere mortal in the billions around to reject the hypothesis. So in this case hope it is, that an unguarded loaf of bread with delicious swirls on my counter will not tempt my Labrador. Heck ! Why will I even risk it.

Cinnamon Swirl Wheat Bread - Indulgent Breakfast on a weekend!

A gorgeous loaf – shiny and absolutely pretty to look at.. This version of mine has eggs in it.  My middle one, did I mention again burns through a thousand calories a day with all her gymnastics and my older one is prepping for his half marathon. While A1 and A2 actually prep and workout to burn it out, A3 can bounce about the house and burn up more and compete with them.

Cinnamon Swirl Wheat Bread - Indulgent Breakfast on a weekend!

So an indulgent breakfast it is.  With some butter. To make it a little more healthier, I have made this with wheat flour majorly.

If you would like the Eggless versions then please do try these…

  1. Eggless Cinnamon braided bread
  2. Eggless Cinnamon Rolls

You can either of these to the loaf structure. This particular one is adaptation of these two and this one here.

Ingredients:

For the dough:

  • White whole wheat flour : 2.25 cups
  • All purpose flour : 1.25 cups + 0.25 more if needed in stages
  • Butter : 3 Tbsp.
  • Oil : 3 Tbsp
  • Milk 2% or 1% : 1 cup
  • Active dry yeast : 1 sachet/ 0.25 oz./2.25 tsp.
  • Sugar : 2 Tbsp.
  • Salt 1 tsp.
  • Ground cinnamon: 1.5 tsp.
  • Eggs : 2 ( large, brown, organic)

For the cinnamon filling

  • Granulated sugar or fine brown sugar : 1/3 cup
  • Ground Cinnamon: 2 Tbsp.
  • 1 tsp. of butter at room temperature

Eggwashing the loaf:

  • 1 Tbsp of reserved egg mix + 1 tbsp of milk

Prepping the pan :

  • Softened butter smeared on the pan
  • Or spray the pan and flour it

Kneading the dough, rolling, baking

  1. In a glass bowl warm the milk and 3 Tbsp butter until the butter is melted and it is very war, to touch. Add in 2 Tbsp. of sugar and the active dry yeast. Stir and set aside for about 5 minutes until you see the frothy bubbliness of the yeast beginning to act. This is a very essential step. If the yeast is not frothing, you will need to redo this step.
  2. In a separate mixing bowl mix 2.25 cups of white whole wheat flour and 1.25 cups of all purpose flour ( I use only unbleached and unbromated kind) to make 3.5 cups. Whisk it well.
  3. Add a tsp of salt and a 1.5 teaspoon of cinnamon and whisk it very well again. Set aside.
  4. In the bowl of your stand mixer or any big wide bowl which you will you use to knead the dough,  break in 3 eggs and whisk well. Reserve a tbsp. of this to make egg wash later while baking.
  5. Now add in the oil and whisk it well to create a homogenous mix.
  6. Now add the milk + sugar + yeast combo and using the paddle whisk ( if using a stand mixer) and mix it very well.
  7. Add in the flour and gently mix it for a minute or two.
  8. Switch to the dough hook and knead the dough very well to a soft and pliable one. Add more flour if it requires but always add in stages and you should not exceed 1/4 cup if so.
  9. Once the dough is really soft and smooth, grease spray or oil a container well. Tranfer the dough, cover with a clean kitchen towel and let it rise to double it’s volume .
  10. Tip: I always heat my oven to about 125 F and switch it off. After 5 minutes. I place the greased and covered container of dough in it to aid in fast rising.
  11. In about 90 minutes or so, the volume of the dough will be double . Once it is double in volume, gently deflate it .
  12. Clean, grease or simply generously flour a work counter and empty out the dough and flatten it into a rectangle to about the width of the loaf pan you’re going to use.
  13. Mix in the sugar and cinnamon reserved under the cinnamon filling mix. Spread the reserved teaspoon of butter on the flattened dough.
  14. Spread the cinnamon sugar mix on the dough and make sure you reach the edges.Cinnamon Swirl Wheat Bread - Indulgent Breakfast on a weekend!
  15. Gently roll the dough, but make sure it is rolled tightly. Roll from the short side please.Cinnamon Swirl Wheat Bread - Indulgent Breakfast on a weekend!
  16. Pinch the seams and the edges closed.
  17. Grease the 9 by 5 in pan with softened butter or spray with grease and dust with flour.
  18. Place the rolled log, seam side down in the pan.Cinnamon Swirl Wheat Bread - Indulgent Breakfast on a weekend!
  19. Cover and let it rise for another 30-45 minutes until it has risen nearly to the edge of the pan.
  20. Meanwhile preheat the oven to 350 F .
  21. Once the dough has risen sufficiently ( the second rise will not be as dramatic as the first one, but enough to swell to the sides)
  22. Brush the beaten egg wash on the top and sides as much as you can.
  23. Score down the center to release the steam while baking so as to prevent splitting of the sides.
  24. Bake for about 38-40 minutes, until golden brown and shiny and tapped sounds hollow.
  25. Remove , cool, slice and enjoy!Cinnamon Swirl Wheat Bread - Indulgent Breakfast on a weekend!

Wheat shortbread cookies ( Nankhatai) with Cranberry and Pistachios

I swear I do not know if baking is therapeutic. I seem to do these things when I have million other things going.. When I do seem to find a bit of time ,I usually reach for a book. Though the latter does not seem to be happening lately. I am falling behind on catching up with some great novels. I used to be a bibliophile? Notice the past tense? Sigh ! Maybe these will put me in the mood to catch up on some reading, movies and music.

Wheat shortbread cookies ( Nankhatai) with Cranberry and Pistachios

 

A seemingly blah day can be perked up with these dainty Shortbread cookies or  Nankhatai made with wheat? Yes of course! Made with wheat and some goodies in it as well.

Improvised my old recipe on a lark and it seemed to work ..

These are some gorgeous melt in the mouth cookies. The only problem, they’re so melt in the mouth that you do need to hide the cookie tin away !

Wheat shortbread cookies ( Nankhatai) with Cranberry and Pistachio, with just a hint of oranges and saffron!  Lovely!

Wheat shortbread cookies ( Nankhatai) with Cranberry and Pistachios

Wheat shortbread cookies ( Nankhatai) with Cranberry and Pistachios

The amazing bend of flavors works so much in their favor and these are truly met in the mouth. As a big plus, I used soft brown sugar . Now this provided the extra  dimension and some crunch. If you can only taste this, I tell you would be absolutley taken in ! And if you do plan on selling you house this is a great smell to entice your buyers ! Fresh baked cookies.. Can it get better than this?

This is a tweak from my other Nankhatai recipe

Prep time : 15 min  Dough resting time : 30 min

Bake time : 14-16 min  Yield : 20 cookies

Shelf life : Minimal with 3 tykes in the house ( 1 week)

Ingredients :

  • White whole wheat flour : 1/2 Cup
  • All purpose flour : 1/2 Cup
  • Unsalted Butter at room temperature : 1/2 Cup = 1 stick
  • Salt : A tiny pinch ( to enhance the flavor) ( 1/4 tsp.)
  • Baking Soda : 1/2 tsp.
  • Fine soft brown sugar : 1/2 Cup
  • Saffron strands : a generous pinch, slight warmed and crushed well to be mixed
  • Chopped raw Pistachios : 1/8 cup
  • Chopped dried Cranberries ( craisins) : 1/8 cup
  • Pure orange extract : 1 tsp.
  • Zest of orange : 1 tsp. ( optional)

 Garnish: ( Optional)

Raw Pistachios : fine chopped, 2 Tbsp.

Method :

  • Cream the butter and  sugar in a big mixing bowl. Cream it well until the sugar granules are nice and invisible in it. The creaming is essential to get the texture and ensure proper baking too. In the case of brown sugar, you might still see tiny flecks of it.
  • In an another bowl, whisk together sifted whole wheat flour and all purpose flour, baking soda, salt, crushed saffron. Whisk it well to aerate it and to ensure even distribution of the soda and saffron.
  • Add the dry mix into the creamed mixture. Add the chopped nuts and cranberries as well mid way into binding the dough to ensure even distribution.
  • You should be able to form a soft pliable dough. Honestly you should not need any liquids to bind this dough and this will be  a super soft one. ( Yep, it’s loaded with butter)
  • Refrigerate it for say 30 min. ( I believe this would make crisper cookies)
  • Pre heat the oven to 350 F. Line a cookie sheet with parchment paper.
  • Pinch out small globes from this and make  nice smooth cookie balls. Indent  with  the flat side of the fork to lend it your touch. Place it about 2 inches apart from each other to ensure good baking and breathing space.
  • Garnish with chopped nuts (Pistachios in my case ).
  • Pop it into oven and bake it for about 14-16 min
  • I baked  mine for 17 min, because we love the crispy-crunchy-melt-in-your mouth kind of cookies. These have a nice caramel color. Careful do not over bake them or burn them !
  • Let it cool on the wire rack .( And if you do not keep an eagle eye, a few of them would be sampled right away)
  • Store in an airtight container

Wheat shortbread cookies ( Nankhatai) with Cranberry and Pistachios

Enjoy!

( Now please excuse me – a cup of Ayurvedic tea  is calling my name!!! )

Mango Banana Walnut Sweet Bread (Or dare I say Loaf cake?)

Mango Banana Walnut Sweet Bread (Or dare I say Loaf cake?)

 It was a very hectic day. To say the least! Juggling the wants and the needs and answering some thought provoking questions leaves one reaching for brain sharpening tools. While I pondered on the questions, the root of the questions and the answers – and needles to say the propensity to answer certain questions with alarming conventional replies, left me wondering if as a parent I am guilty of espousing certain staid rules in the house! Sigh!

While society molds and shapes you to a certain extent, who exactly molds the society? ( My cure -all, solution to many a problem, A cup of ginger chai did not seem to awaken the required neurons to deal with this ). Well a few upcoming events did put a cheer in an otherwise gray day. May be we can make one day of the week a mental flossing day or so ?

 In any case, a bit past the required cook time for dinner and me going through the blah phase of the day still, left me frantically scavenging in the refrigerator. There are times, I open the fridge and stare intensely at it, almost willfully wishing for things to appear. Kind of like at Hogwarts , except my house elves are in my imagination !

If only I can channel some of the much required genie powers. Sigh!  Well genie powers aside, what I did find was a pack of sprouts , a cucumber  and a strange assortments of veggies. And then I saw it. Tucked away in the corner of corner, in the back corner, (you get the idea) a bushelful of champagne mangoes. How in the  world did I let this slip by me? No clue, except I had atleast half a dozen mangoes with sweet firm, juicy flesh and a bit wrinkly skin (nope, this is not a metaphor for middle age. People ! Tsk ! Tsk!) 

Ah! Dinner, I know. Well, will make do with salad and sandwiches and left overs. But the mangoes had to be skinned and diced. And then inspiration struck. And I yielded to temptation ! So while we had dinner, fresh mango sweet loaf bread was baking in the oven !

Ingredients:

 Dry:

  • Self rising all-purpose flour : 1  and 3/4 cups
  • Baking soda : 3/4 Tsp.
  • Ground cardamom: 1 Tsp.
  • Saffron threads: A generous pinch
  • Chopped walnuts : 1/4 cup

Wet:

  • Mashed Banana : 2 large ripe bananas  ( approx. 1-1.25 cups) super speckled and very ripe is the best always.
  • Firm Mangoes 2-3  : 1.5 -2 cup, finely diced mango flesh
  • Brown Crystal sugar : 1/3 cup
  • Olive oil : 1/4 cup.
  • Egg : 1 ( or substitute with flax seed ratio equivalent to one egg.)
  • Plain yogurt : 1/3 cup

Topping :

  • Fine diced mangoes : 2 Tbsp.
  • Ground cardamom powder: 1/4 Tsp.
  • Brown Sugar : 1 Tbsp.
  • Chopped Walnuts : 2 Tbsp.

Method:

Prepping and Mixing:

  • Preheat the oven to 350ºF
  • Grease a 9 by 5 inch loaf pan. I used olive oil spray to grease it.
  • Whisk the dry ingredients together in a mixing bowl – the self rising APF + baking soda+ cardamom powder + saffron threads and set aside.
  • Mash/ Puree the bananas. Add in the egg and whisk it very well. Add in the sugar and whisk it very well . Add in the yogurt and oil and whisk it very well again . Once again, this entire process of mine happened in one jar of  magic bullet. You can go the traditional way and use the hand mixer or stand mixer too.
  • Fold the flour mix into this very gently.
  • Fold in the chopped walnuts reserved in the dry mix section.
  • Add in the diced mangoes and fold it gently into the batter. Do not smush it please !
  • Spoon the batter into the prepped loaf pan.

Topping:

  • Gently toss the diced mangoes and sugar and cardamom powder together so as to coat the pieces very well.
  • Top it on the wet batter.
  • Add the reserved 2 Tbsp. of chopped walnuts so as to stud the entire top layer

Baking:

  • Bake at 350ºF for about 55 minutes or until a skewer inserted in the center comes clean. Mine was done in 53 minutes.
  • Cool for about 10 minutes or so in the pan.
  • Transfer to a wire rack. Let it cool down well before cutting into nice thick wedges……

Want to make this Vegan?

  • Substitute the egg with flax seeds. One egg equivalent would be 1 Tbsp. of flax seeds ground well in a spice grinder initially. To this add the 3 Tbsp. of warm water and blend together to get a nice creamy mix. Use in place of 1 egg.
  • Swap the yogurt for applesauce. Though you might taste more of the apple  in the resulting loaf.

Result:

A very fragrant and moist loaf of mango bread ( I probably should say it’s more a sweet bread or morning cake bread consistency) The top layer of the mango was caramelized and the walnuts very toasted and crunchy.

Make no bones about it, this is a special occasion loaf!

 

Nankhatai – Eggless,Crunchy, Buttery, Fragrant Cookies..

” Amma , How come we never can make this at home ?” was the question that stumped my mom , a few years ago. An impish curly-haired moppet of say 7 years , asked my mom  this question. Now make no bones about this , my mom had this uncanny ability to plunge into things  that challenged her whole heartedly .. When she had a mind to it 🙂 Nothing is / was impossible was the motto! Usually the task of running a business alongside my dad, her passion for gardening, the occasional tuition lessons at home and oh yes, the new-found interest in baking all were worth the effort. In fact the last passion in particular had  a very profound effect at home … Baking sessions of eggless cakes and cookies and more using the pressure cooker and dry sand method. And add to this the multi-talented grandmom of mine, my mother’s mom would have a gazillion inputs and variations and innovations on the way.  It was  a madcap session at home sometimes punctuated by the heat from the kitchen, laughter and excited talks and voices of the ladies gathered at home and I could be looking at new experiments in jams and jellies or pickles or home-made ketchup to grand desserts and more. Now this was the good old days of Chennai ( Madras) in the late 80’s. At that point the heat and humidity of the Madras weather, compounded by the large cooking sessions could have driven any sane person nuts, but we of course were grandly buffered by the tree-lined streets of my hometown. No A/c at that time folks, just good old ceiling fans, stand fans and hand fans and breeze from the courtyard 🙂

A visit last year to my place of birth though had me cringing of course ! Sigh ! No tree-lined streets , but more and more commercial properties and even more dust .. Why ? Why? must we lose what we have to understand the fragility of all good things in life. Any way I am digressing, the curly-haired moppet, yours truly fast forward a few years down the lane ( Alright, I am being vain, fast forward many years down the lane .. Sigh !!!) with the curly hair being occasionally tamed 🙂 ) was sort of pleaded by the youngest tyke to make something yummy. Pretty please with a cherry on the top!!!!

This after gorging on lemon cupcakes , which we of course generously shared with visiting cousins.

Now remember the question I had asked my mom? Well the subject of discussion was this crunchy, butter drenched, flattened biscuits (Yes, the British influence, what can I say ,these are called biscuits in India ) or cookies was devoured steadily by the ilk of my cousins and self. The goodies in question were brought in by my aunt from Pune. Amidst the gaggling of kids and cousins, there were faint snatches of discussions and baking method. I have no clue on the outcome of this, but for some reason I was treated to this bit of beautiful memory from yesteryears.

When you troll the internet, you will find a gazillion variations if this cookie/shortbread/biscuit . Whole wheat version, the Besan ( chickpea flour ) version, the Sooji ( semolina ) and Besan version. Everyone and their cousin will have some thing on this and more 🙂

But harking back to simpler times,  these cookies are made with butter , APF and sugar as the main ingredients. Yes , whole wheat makes it better (I do have a version I use and will post it as well ), but remember these are the snatches of comfort from a bygone era.. Indulgent at the best . And an occasional indulgence never really harmed anyone .. Occasional being the keyword 🙂

Prep time : 15 min  Bake time : 18-20 min   Yield : 16-20 cookies          

Shelf life : You are joking right ? (Ok if you really want  to, it should stay for about a week and more in an airtight container)

Ingredients :

  • All purpose flour : 1 Cup
  • Unsalted Butter at room temperature : 1 stick = 8 Tbsp.= ½ Cup
  • Salt : a tiny pinch ( to enhance the flavor)
  • Baking Soda : ½ tsp.
  • Fine Granulated sugar : ½ Cup
  • Cardamom pods : 12-14  pounded well to yield a nearly fine powder
  • Saffron strands : a generous pinch, slight warmed and crushed well to be mixed
  • Chopped nuts of your choice : Optional – 2 tsp. for garnish 

Method :

  • Cream the butter and  sugar in a big mixing bowl. Cream it well until the sugar granules are nice and invisible in it. The creaming is essential to get the texture and ensure proper baking too. Powdering the sugar absolutely helps, but remember to add a tad less than the 1/2 cup called for.
  • In an another bowl, whisk together sifted all purpose flour, baking soda, salt, crushed cardamom pods, saffron. Whisk it well to aerate it and to ensure even distribution of the soda and the fragrant spices.
  • Add the dry mix into the creamed mixture and form a soft pliable dough. Honestly you should not need any liquids to bind this dough and  this will be  a super soft one. ( yep, it’s loaded with butter)
  • Refrigerate it for say 20 min. ( I believe this would make crispier cookies)
  • Pre heat the oven to 350 deg F. Line a cookie sheet with parchment paper.
  • Pinch out small globes from this and make a nice smooth cookie balls. Indent  with  the flat side of the fork to lend it your touch. Place it about 2 inches apart from each other to ensure good baking and breathing space.
  • Garnish with chopped nuts( pistachios in my case ) ,
  • Pop it into oven and bake it for about 18-20 min.
  • I baked  mine for 20 min, because we love the crispy-crunchy-melt-in-your mouth kind of cookies. These do not change color much – Careful do not over bake them or burn them ! You just might notice a slight browning at the base of the cookies .
  • The fragrance alone can drive your resistance away 🙂
  • Let it cool on the wire rack(And if you do not keep an eagle eye, a few of them would be sampled and to be just sure again would be sampled again).
  • Store in an airtight container (this happens only when my tykes are away and no one is at home to sample the wares albeit for a short period of time).
  • Enjoy!

( Now please excuse me as a steaming cup of  Ginger Chai is calling my name!!! )

 

[yumprint-recipe id=’18’]

 

 

 

Lemon Cupcakes- Light, lemony and so delectable!

“I believe that if life gives you lemons, you should make lemonade… And try to find somebody whose life has given them vodka, and have a party”  Ron White

When life gives you lemons.. well I would head straight to the vodka on a Friday evening. But it not being a Friday , more like it’s already a Wednesday evening and I -was -not- in-a great- mood – to -experiment, was tempted to make this light and lemony cupcakes… Make no mistakes these are full on, yummy version. After all these were certified simply yummiest by my youngest tyke..( In all fairness he is like that for any of the cupcakes :-)…

Adapted from the Primrose bakery cupcakes book.

 Ingredients: At RT please 🙂

  • Unsalted butter : 1stick =8 Tbsp.
  • Sugar : 1 cup
  • All purpose flour : self rising – 1 cup
  • All purpose flour : 3/4 cup + 1 Tbsp.
  • Eggs : 2
  • 2% Milk : 1/3 cup
  • Fresh squeezed lemon juice : 2 Tbsp.
  • Lemon Extract : 1 Tbsp.
  • Grated zest of 1 lemon : 1 tsp
  • Sour cream : 1 Tbsp.

Method :

  • Sift the two flours and keep aside in a separate bowl.
  • In a large mixing bowl cream butter and sugar and whip it well till its creamy, pale and real smooth. Should take about 5-7 minutes max.
  • Add the eggs, one at a time and whip it in.
  • Add in the lemon juice, extract, milk and sour cream and whip it in for a min or two.
  • Add in the sifted flour and beat well.
  • You will notice a nice, smooth, shiny, cupcake batter.
  • Spoon it into a 12 cupcake prepared pan ( prepare with liners ) about near full or as in my case prepare 15 cupcake liner pans (12+ 3 in another pan).
  • Fill it a tad less than 3/4 full to make smaller bite cupcakes.
  • Bake it at 350 for about 22-25 min. Do the toothpick test to make sure.
  • Remove from the oven and cool it before frosting.
  • I did not do the frosting in this case as I wanted a lighter version. But hey, you can go all out and frost with lemon butter cream.

Tip : bake this in a mini muffin pan to make it truly bite sized !

 

[yumprint-recipe id=’17’]