Musical pairing – Recipe for Love by Harry Connick, Jr.
Is it a muffin or is it a cupcake? I don’t really know the answer other than to say that I’ve heard, ‘if the batter is baked in a liner, it’s a cupcake, if it’s baked directly in the tin without a liner, call it a muffin’ . . . I have no idea if it’s true and not that it really matters because as The Professor says, ‘I never met a sweet I didn’t like!’ . . . which explains the missing extra muffin from the tin . . .
Much to The Professor’s chagrin, we don’t bake every day here at Smith Bites . . . there are no kidlets running around to justify making an after school snack and honestly, my hips simply don’t want to think about anymore treadmill time . . . yes, I am lazy when it comes to exercise but that is a whole ‘nother post I’m saving for a whole ‘nother day . . .
Be that as it may, when Taste of Home contacted me about receiving a copy of their new Baking Cookbook, I couldn’t resist . . . I have a ‘thing’ for cookbooks and food magazines; in fact, during a recent impromptu dinner party, one guest looked around our kitchen and said, ‘Wow, you have A LOT of cookbooks!’ The Professor snorted . . . I took another sip of wine and kept stirring the gravy . . .
The Taste of Home Baking Cookbook is a beautiful volume of more than 700 recipes collected from home bakers all over North America – and all recipes have been tested in the Taste of Home Test Kitchen so you can be assured these recipes really work. And as I flipped through page after page of colorful photos, I also noticed that most of the ingredients listed in the recipes are items usually stocked in home pantries: flour, sugar, butter, lemons, chocolate, nuts, brown sugar, etc., so you can literally open the cookbook and choose from at least 10 different recipes to make at any given time.
Taste of Home also sent along an extra copy for me to pass along to one of you . . . and before you say, ‘I already have enough cookbooks!’ may I remind you that today is November 1st . . . and you know what comes next, right? Veteran’s Day!! (OK, I just put that in there to see if you were paying attention . . . ) Thanksgiving!! (I’m such a jokster!) Christmas!!! Ding, ding, ding!! This would make a terrific gift for anyone who loves to bake, a new bride – even someone just learning to bake or for someone like moi who is a collector of cookbooks; and there’s a bonus – it comes with a year’s subscription to Taste of Home Magazine – double score!
I chose to make these Lemon Yogurt Muffins because I know lemon is one of my mother-in-law’s favorite flavors and I’m planning to eat one . . . ok, two . . . and then pass the rest along to her . . . that is my plan and I’m stickin’ to it . . . I think . . .
Here’s how to enter – leave a comment for each if you’d like extra entries:
1. What dessert you’re planning to make for Thanksgiving
2. Like Taste of Home on Facebook
3. Follow @TasteofHome on Twitter
4. Subscribe to the RSS feed for Smith Bites
5. Like Smith Bites on Facebook
6. Follow me on Twitter
One winner will be chosen via random.org this coming Friday, November 5 at noon; winner will be contacted via email so please make sure you leave your email addy in your contact info – DO NOT put your email in the actual comment. Winner will have 48 hours to respond or we choose another; giveaway is open to anyone who has a US mailing address. Good Luck!
LEMON YOGURT MUFFINS
Taste of Home Baking, 2011
- 1-3/4 cups all-purpose flour
- ¾ cups sugar
- 1 Tablespoon lemon zest
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 cup (8 ounces) lemon or plain yogurt
- 6 Tablespoons butter, melted
- 1 Tablespoon lemon juice
FOR THE GLAZE:
- 1/3 cup lemon juice
- ¼ cup sugar
- 1 teaspoon lemon zest
- In a large bowl, combine the flour, sugar, lemon zest, baking powder, baking soda and salt; whisk to combine and set aside.
- In another bowl, whisk the egg, yogurt, melted butter and lemon juice. Stir into flour mixture just until moistened.**
- Fill greased muffin cups two-thirds full and bake at 400 degrees for 20-24 minutes or until a toothpick inserted near the center comes out clean.
- Cool 5 minutes and leave in pan
WHILE MUFFINS ARE COOLING MAKE GLAZE:
- In a saucepan, combine the glaze ingredients
- Stir over low heat until sugar is dissolved
- Using a toothpick, poke 6-8 holes in each muffin and spoon glaze over warm muffins
**SMITH BITES NOTE: This is a very thick batter like that of cookie dough but these muffins bake up beautifully and have a wonderful tangy lemon flavor!
© 2011, Debra. All rights reserved.