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COURGETTE MUFFINS WITH LEMON
Since I found the recipe for courgette muffins with lemon on the Polish blog gotujzcukiereczkiem I decided to prepare them. My children looked at the ingredients with surprise. Courgette and cakes don't go together well. The argument that they add caster sugar to the courgette pancakes didn't convince them. The muffins reminded my husband of the lemon cake his grandma used to prepare many years ago. I just liked them. They were short lived, because they disappeared in no time, slightly lemony, moist and not too sweet. They were perfect.
If I didn't know they had courgette in them, I would never believe it. Try it, because it is worth it.
Ingredients (for 12 muffins)
200g of flour
a pinch of salt
half a teaspoon of baking soda
half a teaspoon of baking powder
150g of sugar
peel from one lemon
a tablespoon of lemon juice
150ml of oil
a teaspoon of vanilla essence
a teaspoon of lemon essence
210g of grated courgette
3 tablespoons of milk
10 tablespoons of caster sugar
1 teaspoon of lemon essence
Heat the oven up to 170C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
Mix together the dry ingredients of the muffins: flour, salt, baking soda and baking powder. Mix together the sugar and lemon peel in a separate bowl. Add the eggs, oil, lemon juice and both essences. Mix them in. Add the dry ingredients and mix them in. Grate the unpeeled courgette, don't squeeze and don't pour away the liquid. Add the courgette to the dough and mix it in. Put the dough into some paper muffin moulds. Bake for 25-30 minutes. Now prepare the icing. Mix the milk with the caster sugar and lemon essence. Decorate the muffins with the lemon icing.
Enjoy your meal!
Does anyone know the 'science' behind the hot water sponge? Best ratio to dry ingredients etc ? An friend of a friend of mine has a recipe for the most amazingly light sponge I have ever tasted. Unfortunately it's her family's secret recipe from a few generations ago and she doesn't share it, ever! My research has led me to believe it might be a hot water sponge but I cant find out any science about it. Why it works, what does it do, what are the critical factors for success etc. The amount of hot water seems to vary considerably from 1/2-1 cup for an average size cake, and recipes vary as the whether the hot water is boiling or not but I can't find out why.
Last August I ate dinner at a place called Ester in Sydney. Dessert was something listed on the menu as "chocolate liquorice bullet cake". It was a normal-looking slice of chocolate cake with 2-3 layers, a dense (but, I think, not flourless) texture, and a wonderful chocolate/liquorice flavor.
My question: does "bullet cake" actually mean something here? Googling turns up various gun-themed cakes, which is something completely different.
After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
Here's the link to her book at Eat Your Books.
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