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Saturday, April 23, 2011

Lemon+seed muffins and lemon 'curd'

My lemon curd in the past has typically been disastrous - I know it's supposed to be easy, but I just seem to be jinxed with it.  I never liked the egginess of curd that much either - perhaps vegan curd will break the curse.  Basically followed this recipe.



Lemon 'curd'

1 cup lemon juice (~4 lemons / don't forget to zest first... used a mixture of sweet Meyer lemons and regular lemons)
1/2 cup water
1 cup white sugar
4 tbsp cornflour
1/8 tsp salt
zest of 2 lemons, finely grated
1/3 cup fake milk
2 tbsp margarine

Put lemon juice, water, sugar, salt and cornflour into a blender and whizz up til smooth.  Pour into saucepan and add zest.  Heat at medium heat and whisk until boiling (10-15 min).  Boil for 1 min undisturbed until thickened and starting to clear.  Remove from heat.  Add milk and margarine.  Whisk til fully combined.  Allow to cool in pan, then put into clean jars and into fridge - should keep for a few weeks at least.



While considering curd, I got inspired to make lemon poppyseed muffins too.  Found this recipe and it looked good.  Didn't have that many poppyseeds so I did a mixture of seeds...

Lemon+seed muffins

2 cups flour (used 1 1/2 cups white flour and 1/2 cup wholewheat flour)
2/3 cup sugar
1/2 tsp salt
1 tbsp baking powder
1/2 cup poppyseeds (mixture of black sesame seeds, millet and poppyseeds)
2 tsp powdered ginger
2 tbsp lemon zest
1/2 cup veg oil
3/4 cup fake milk (coconut)

Heat oven to 375F.  Mix dry ingredients with a fork.  Add wet ingredients and mix til just combined.  Bake ~25 min / until done.  Cool and eat.



Both were good!  I wasn't sure about the lemon curd at first (mainly consistency-wise) but once it was chilled I really liked it.  The muffins were really tasty (I liked the seed mixture, and the cooked texture was great).  And they were good together.  I wonder if they will keep better than nonveg muffins?
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