I am dragging ass this week.
There are nicer ways I could put that but honestly, that is exactly how I feel. I have so much to get done and yet all I want to do is lounge. This is what happens when I don’t have a full week of school until the fifth week of the semester.
Have you had enough baked goods yet from me? I promise I’m not trying to completely kill your healthy eating goals but this is still birthday overflow. The same day I made the scones to take to class, I also made muffins (just in case scones were a foreign concept and believe it or not, there are people who have never eaten a scone.)
I decided against re-posting my adaptions for this recipe because while the muffin was good- I’m not completely sold. I substituted sunflower oil for butter (mainly because I was too lazy to brown the butter) and I made mini muffins instead. They felt a little dense to me- almost like cake. I loved the lemon flavor though so I may use this as my base recipe and try to lighten them up. When I made the batter up, it seemed uber-thick to me so now I know.
I love lemon and I especially love lemon poppy seed things. Do any of you have a tried and true lemon poppy seed recipe? Please let me know- I’d love to try it!
Don’t forget- you have until Friday to enter my birthday giveaway!