- The Source: Cooking Light November 2005
- The Menu: Sour Cream Muffins with Poppyseed Streusel *only adaptation was a lemon instead of an orange for the zest.
- The Background: I wanted to bake something tasty to bring in to my co-workers. I was debating between a few coffee cake recipes but then I saw this one in my binder and thought it sounded delicious. It was also from Cooking Light so at least it would keep to my “trying to eat healthy” pledge. This pledge is constantly being broken by copious amounts of foie gras, pork belly and beer. I was also very intrigued by the idea of a poppyseed streusel instead of just having the seeds in the muffin.
- How It Looked Pre-Baked:
I have been crazy busy lately. Partly professionally — my very good friend (and coworker) Ariel just gave birth to a very adorable little boy. Since she’s now on maternity leave, the office has been a bit overwhelmed lately and some days I feel like I’m struggling to stay afloat. She is also part of my sanity at work, so even though it’s only been a week, I have really been missing her.
But I feel just as frazzled in my personal life too, though (at first glance) it’s harder to understand why. I still have my nights off, and spend most of them by myself. Except for my once-a-week TV and dinner date with Oliver. And my usual Saturday cooking shenanigans with DB. And spending Sunday with my husband. And trying to cook, clean, lay in the sun, garden, work out, do laundry, and write this blog. Hm.
So I guess I needed a mental break — hence my rather sporadic writing schedule lately. The good thing, was on this break, I made muffins. Delicious lemon poppyseed muffins.