We’re hosting a Mother’s day brunch at my house tomorrow. The weather has been beautiful so the plan is to eat outside. I’m in charge of baked goods and potatoes and I turned to Vegan Brunch for both. The plan is to make Lemon Poppyseed and Coffee Chip Muffins as well as a Blueberry Coffee Cake. I’m going to make mini muffins instead of full size ones so everyone can have a morsel of sweetie without getting too full for the main course which sis is bringing. R. and T. went to the strawberry stand and picked up a flat of big juicy berries so we should be eating quite well. Near disaster was averted when I realized my fridge didn’t seem to be working. I had noticed that it wasn’t making ice a few days ago and my water wasn’t as chilly as normal, when R. (handy guy that he is) took a look at it he said the fan in the freezer wasn’t working. So rather than repairing a 10 year-old refrigerator I ran over to Howard’s and bought a new one which will be delivered tomorrow, yahoo! I had really wanted a retro looking fridge from Northstar or Big Chill but I really didn’t have three or four thousand dollars hanging around, so I went with a GE and I’m even getting the Government rebate of $200. I picked out a side-by-side with a water dispenser in the door….Good-bye Brita. This is a first for me and kind of fun I think! So back to the baking. The first thing I made after all the refrigerator commotion was the Lemon Poppyseed Muffins. D (the sweetheart) bought me a new Microplane zester and does it ever work spectacularly. I love it! My other zester turned the peel into lemon mush, this one sends out fine little threads of lemony goodness, just lovely!
Here’s a little baking hint…if you have a brand new microplane and accidently zest your knuckles, try not to get lemon juice on the zested knuckles.
Fresh lemon juice squeezed on an antique juicer
A mouthful of lemony goodness