I’m Back! With Stories and a Recipe

Good Wednesday morning! I hope everyone’s April was warm and lovely! We had about four days of warmth, and those four days were spent with my fabulous friends at a wonderful book event we go to every year! Seven of us women are a force to be reckoned with; we live all over the world, and I swear, between us all, we could rule the world! Four days of laughing, talking, walking, eating, drinking, books, authors, it was heaven! Coincidentally, this event also happened right before my birthday, which made the actual day doubly special to me.

Dinner with my Fabbies.

Dinner with my Fabbies.

 

photo (3)As I mentioned last time, I was a moderator at the Newburyport Literary Festival at the end of the month. My author whose session I moderated, Abigail Carroll, wrote the fascinating book, Three Squares: The Invention of the American Meal. My friend, Jennifer, (pictured on the bottom right of the dinner photo) is a co-director of this lovely one-day book festival, and she asked me last fall if I wanted to moderate a food discussion. This was so much fun and I had a great time!

photo (4)It was SRO (Standing Room Only) in the art gallery where our talk was held (and I knew only four people in the audience!), the questions were insightful, and the hour whizzed by as we discussed the history behind our breakfast, lunch, and dinner.

If you ever get the opportunity to be in Newburyport, Massachusetts, in April, check this festival out. This year, 70 authors spoke in ten different locales around the town; it’s a book lover’s dream!

* * * *

So now that my busy month is over, it’s back to eating and cooking at home.

The Eater of the House came home the other day with a bag of lemons. Now, I usually buy a lemon or two each week at the supermarket for fish and sometimes my martini, but this was three pounds of lemons! There is only so much lemon water and lemon chicken I can stand! I think regret set in when he realized just how many lemons we had, so the request was made to “find a recipe!” It’s still too cold for lemonade and I really don’t like lemon meringue pie, but I do like lemon muffins!

Since it is Mother’s Day this weekend, I thought this would be a perfect recipe to bring to you, because brunches are popular for our moms, and these are light and tasty for a late morning/early afternoon meal. I used frozen blueberries, since the fresh berries this time of year have no flavor; just put them in a bowl to thaw for 30 minutes or so.

While it didn’t use as much lemon as I would have liked, I have enough to make a second batch!

muffns

Lemon-Blueberry Muffins
This recipe originally appeared in the April 2003 issue of Cooking Light.
Yield: 1 dozen (serving size: 1 muffin)

2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
Cooking spray
1 tablespoon fresh lemon juice
1/2 cup powdered sugar

Preparation
1. Preheat oven to 400°.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

3. Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

5. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.

MVK’s Endorsement of the Week
Hopefully, you aren’t too tired of me spouting the brilliance of food writer, Mark Bittman of the New York Times. I found this April 29th editorial he wrote in the paper and just loved it; comfort food, childhood memories, with a side of food politics. And of course, bagels and lox. My favorite.

Bagels, Lox and Me

 

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23 thoughts on “I’m Back! With Stories and a Recipe

  1. What a treat to see us all together again on your blog!! Thanks for the festival shout out. You were a fantastic moderator. I hope some of your blog followers were able to make it to your event but, if not, I’m sure we will find another great topic for you next year. Now if only I had one of those lemon blueberry muffins to go with my morning tea….

  2. The muffins were delicious! The Newburyport event with Abigail Carroll was very informative. I learned a great deal about the history of meals. Chris you were an exceptional moderator.

  3. My daughter has a food blog, and her recipes lately feature the combination of lemon and blueberry as well! It’s a wonderful combination for welcoming spring, isn’t it?
    Whenever I am faced with a surplus of lemons, my “go to” recipe is microwave lemon curd. It’s quick, easy, delicious, and uses up a lot of lemons in the process! I use my microplane to grate the peel before I juice the lemons. Some might object to having the finely shaved peels in the lemon curd, but I like the extra wallop of flavor they add.

  4. Looks like everything was an overwhelming success! Congratulations, Chris! The lemon muffins look delicious and I am going to make them as soon as I am totally back.

  5. Great to see the picture of fellow Booktopians and glad to hear moderating at the Newburyport Festival all went well.

    I think you’ll have a bit more lemon left after making another batch of these delicious sounding muffins. Also fun to see my friend Linda stopped by on your blog.

  6. Good to have you back; I’ve missed your blog this past couple of Wednesdays. Love the picture of the gang. The muffins sound delicious. I’ll find out soon.

  7. Love this blog and your wonderful words about the Fabs. Miss you all as always..think I’ll have to whip up a bunch of lemon blueberry muffins to soothe my sorrows — a fab–less few weeks.
    xxn

  8. Yummm, lemon blueberry muffins. I make LOTS of muffins. This week I made Lemon Rosemary Zucchini muffins. Monday is muffin day in our house. This recipe looks excellent. Thank you for a new recipe. We are supposed to eat 1/4 cup of blueberries everyday too. This will help. Do you have a good scone recipe?

    • Lemon Rosemary Zucchini sound phenomenal! Mmm… I’ve made scones through the years, admittedly the only good ones use both cream and butter. But I’m up for making a batch, I love them! 🙂

  9. Hi Chris, those muffins look yum. Thanks for the recipe!:) I’m going to have to try these sometime. It was also nice reading about your day at the book festival. What fun that must have been. Glad to see you back posting on WP. If I don’t see you around here again soon, have a great month of May! 🙂 Take care out there. ~Rose

  10. Pingback: Week Night Dinner Series: Chicken Marsala (or Madeira) with Pasta | My Vermont Kitchen

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