I used to wish my Christmas tree would burn down.
I hated Christmas. I hated the fact that after Halloween (my favorite holiday), Christmas music would start. I hated the fact that it got cold. I hated slushy snow. I hated speeding hours in a kitchen with my mother. I hated spending countless hours, or multiple days, decorating an 11+ foot tall Christmas tree that we would get every year.
I guess you can call the child me a Grinch. I didn’t understand it. Why bother cutting down a perfectly good tree (as if humans aren’t doing that enough already), and spending countless hours arguing about how to decorate it, only to throw it out the week after Christmas. Sure it looked pretty for that occasional family member that wandered over to drop something off, but what was the point?
We spent evenings that felt like eternities manipulating cookies to taste just like the ones from the store. What was the point? Couldn’t you just, I don’t know, buy them?!?! During the Christmas season everyone just complains about their diet anyways.
Looking back to how much of a Grinch I was, it makes me wonder how I got to where I am today. I cannot wait until snow hits the ground, this means Santa’s coming!!! The smell of the tree, while sitting next to the fire, looms my dreams for the rest of the 11 months. Don’t get me started about cookies; I think it is obvious what happened there (if not feel free to read my post on Chocolate Chip Cookies).
An Odd thing about me and Christmas, for some reason I always associate Lemon with the holidays. Perhaps it is because almost every Christmas morning my mother would make Lemon Poppy Seed Muffins. Or perhaps it has something to do with the lemon drop cookies that I spent hours recreating. It could just be my obsession with zesting things and the smell that lingers on my fingers afterword’s.
Anyways, last night (while dancing to Christmas music) I made mini lemon poppy seed muffins for breakfast at work. These guys love when I bring in treats for them, and it gives me an excuse to eat all day. Throughout the morning I had countless people exclaiming how I am ruining their diet, while stuffing three mini muffins in their mouth and taking two for after they swallowed.
Looking back at my childhood I am almost 97.2% positive that my mother never made these from scratch. I think she cheated and used a mix. Well that cheater, cheater, pumpkin pie eater; try this one next time!
Mini Lemon Poppy Seed Muffins
1 lemon, zested and juiced
2/3 Cup sugar
2 cups AP flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 Cup sour Cream
2 large eggs
1 Teaspoon vanilla extract
1 Stick unsalted Butter, melted
2 Tablespoons poppy seeds
- Preheat Oven to 400 degrees, grease muffin tins (or use liners, your call)
- In a large bowl mix the lemon zest in with the sugar. This is easiest done with your fingers. Mix until all the sugar is wet with lemon.
- Add flour, baking powder, baking soda and salt. Mix this together well.
- In a medium size bowl whisk together sour cream, eggs, vanilla, and butter.
- Pour the wet ingredients over the dry ones and mix until wet.
- Add Poppy seeds then stir to combine
- Fill muffin cups 3/4 of the way and bake for 10 minutes or until a knife inserted comes out clean.
For icing I did not have any lemon juice, or lemons lying around. I only had 1 which I used for the muffins. I used a vanilla glaze, but a lemon glaze is what I intended on doing so I’ll give you both options.
1 Cup Confectioners’ sugar
2-3 Tablespoons lemon juice (preferably fresh)
Mix till combined, drizzle over cooled muffins.
1 Cup confectioners’ sugar
2 Tablespoons milk
1/2 Teaspoon vanilla extract
Mix till combined, drizzle over cooled muffins
Makes 4 dozen mini muffins, almost 1 dozen normal sized muffins (amount ranges on size of the tins)