Lemon Blueberry Muffin #BundtBakers

This Lemon Blueberry Muffin is loaded with plump, sweet blueberries and tart lemon juice, if you love the tartness of lemon then this is for you. This makes two muffins or one large jumbo muffin. If you are making one large jumbo muffin then the baking time will differ accordingly.

Makes 2 Muffins
Ingredients
½ Cup All Purpose Flour
½ Teaspoon Baking Powder
1/8 Teaspoon Salt
2 Tablespoons Heaped Butter - melted
3 Tablespoons Heaped Caster Sugar
1 Large Egg Yolk Only
½ Teaspoon Lemon Eest
¼ Teaspoon Vanilla Extract
3 Tablespoons Milk
2 Tablespoons Lemon Juice
½ Cup Blueberries - I used frozen
Method

Preheat oven 190°C. Grease 2 (250ml) molds. Set aside.
In a small bowl, mix together the flour, baking powder and salt.
In a separate medium-sized bowl, stir together the melted butter and sugar. Add in the egg yolk and whisk until completely blended. Whisk in the lemon zest, vanilla, milk and lemon juice.
Stir the dry ingredients into the wet ingredients and mix until combined.
Gently fold in the blueberries.

Pour batter into prepared molds. Bake until top is golden and center is completely cooked when a tooth pick is inserted in the center comes out clean. Place them on a rack to cool. 

Serve warm with a cup of tea or coffee.

Labels: Serves Two, Lemon, Blueberry, Bundt, Bundt Bakers, Muffins

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
Let's take a look at the different Bundts that everyone baked up with us today 

• Patyco Candybar: Blueberry Bundt Cake with Warm Orange Frosting
• Palatable Pastime: Blueberry Coffee Cake 
• Sneha's Recipe: Lemon Blueberry Muffin Bundt
• A Day in the Life on the Farm: Lemony Bundt with Blueberry Jam Filling
• Food Lust People Love: Peach Blueberry Pound Cake

Lemon Madeleines#BakingBloggers

Lemon Madeleine's are French teacakes, light & airy with delicious buttery lemon flavor and with crisp edges.

Ingredients
100 Grams Butter - melted
3 Eggs
100 Grams Caster Sugar
Zest & Juice of A Lemon
1 Teaspoon Vanilla Essence
100 Grams All Purpose Flour
1 Teaspoon Baking Powder

Method

Melt the butter in a small saucepan over low heat.
Beat the eggs with the sugar in a bowl until pale and fluffy. Add the lemon zest, juice and the vanilla essence, mix well to combine. Sift in the flour and baking powder and fold the it with a spatula. Now add melted butter and fold it in till well combined.

Butter & flour madeleine molds. Pour the batter into the molds, filling them three-quarters of the way. Refrigerate for at least 20 minutes. Preheat the oven to 200°C.

Bake the madeleine's for 5 minutes, then turn down the oven temperature to , 180°C and bake until golden brown and puffed in the center, about 10 minutes more.

My Notes:
Letting the batter rest in the refrigerator and then baking them at a high temperature will help the madeleine's rise. 

Labels : Cakes, Lemon, Baking Bloggers, French

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post about it once per month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers FaceBook Group. We'd be honored if you would join us in our baking adventures. 

Baking Bloggers

Madeleines

• Acorn Madeleines with Cinnamon Sugar from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Chocolate & Orange Madeleines from Making Miracles
• Chocolate Madeleines from A Day in the Life on the Farm
• Eggless Rose Madeleines from Magical Ingredients
• Green Chile Cornbread Madeleines from Culinary Adventures with Camilla
• Key Lime Madeleines from Palatable Pastime
• Lemon Madeleines from Sneha's Recipe
• Pistachio Madeleines from Karen's Kitchen Stories

Homemade Limoncello

For past many months, wanted to make a Limoncello Cake, but could not since Limoncello isn't available here. With so many restrictions, virus spreading even more as days go by, things are difficult to get. While surfing the internet one day found a recipe of Homemade Limoncello, then researched this by seeing so many recipes on the net. At last made by own. The taste is so awesome, simply loved it, it taste exactly like the one I, enjoyed in Europe.

I, love this Homemade Limoncello! I kept the Lemon zest to age longer - for 3 weeks and then once the simple syrup was added another 3 weeks. Still did not strain the whole content, want it more flavor of lemon so will keep it for another 1- 2 weeks or so. Used only how much I wanted for this bundt cake - Torta al Limoncello With Homemade Limoncello.

Will make more Limoncello for Christmas, as soon as I, am able to get good quality Vodka. Had only 400Ml vodka in the house, so made it with that, but added 6 Lemon's zest ( I peeled them with a peeler), here we get medium size lemons/ not Meyer lemons in this season, but , if you happen to get big ones or Meyer lemons, add according to your taste. I feel the more the lemon zest the better the taste. Love the golden/ lemon hue this Limoncello has.

Ingredients
6 Lemons
400 Ml Vodka
For the Simple Syrup
¼ Cup White Sugar
½ Cup Water

Method

Zest the lemons ( I used the peeler to peel the lemons) and place it into a large glass bottle or jar. Pour in vodka. Cover and let infuse for 2- 3 weeks, at room temperature.
After three weeks, combine sugar and water in a medium saucepan. Bring to a boil, let is simmer for 2 minutes. Cool till it comes to room temperature.
Stir this syrup in Limoncello bottle. Seal the bottle with a cork. Let mixture age for another 2 - 3 weeks at room temperature. 

Decant/strain into glass bottle and seal the bottle with a cork.
See the beautiful color of this Homemade Limoncello has!!
When you want to enjoy this drink. Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.
My Notes

Don’t toss the peels. I let them dry for an hour on a dry clean cloth, then roll them in caster sugar. You can use them for decoration. I pulsed them in my small grinder jar and have ready made lemon zest in a freezer. Do give this a try! You will love this flavor filled zest.

Labels: Homemade,  Cocktail, International Cuisine, Italy, Vodka, Lemon, Limoncello, Liqueur

Lemon Cherry Muffin#Improv

I am getting addicted to making small servings, since this gives me a chance to try many different recipes and there are no leftovers.  This Lemon Cherry Muffin loaded with Homemade Maraschino Cherries and baked in ramekins topped with a sweet cherry syrup glaze. You will love this muffin. This batter is enough to hold 2 ramekins.
Cup Measurement - 200 Ml
Serves 2
Ingredients
½ Cup All Purpose Flour
½ Teaspoon Baking powder
A Pinch Salt
½ An Lightly Beaten Egg 
2 Tablespoons Butter - melted
¼ Teaspoon Vanilla Essence
4 Tablespoons Milk
1 Teaspoon Lemon Juice
¼ Cup Homemade Maraschino Cherries - chopped
For The Glaze
1 Tablespoon Heaped Icing Sugar
1 Teaspoon Heaped Cherry Syrup

Method

Preheat oven to , 190°C. 

Grease two ramekins . Keep it aside.
In a small bowl, sieve together the flour, baking powder and salt. Set aside.
In a another bowl, with an hand whisk, mix together the melted butter and sugar. Add in the egg ( lightly whisk the egg and then add half of it), whisk until completely blended. Whisk in the vanilla, milk and lemon juice.
Stir the dry ingredients into the wet ingredients and gently mix until combined.
Gently fold in the chopped cherries.

Pour batter into prepared ramekins. Bake for 16 to 18 minutes or until top is golden and center is completely cooked when a toothpick  inserted comes out clean.

Remove ramekin from the oven and place on a rack to cool.
Whisk together the icing sugar and cherry syrup. 

Drizzle over the  muffin, top it with a cherry.

Enjoy!!
Labels : Muffins, Cakes, Breakfast, Sweets & Desserts, Lemon, Lemon Glaze, Homemade, Cherry, Serves Two, Improv Cooking Challenge

Improv Cooking Challenge

August 2020 theme is Cherry and Lime

• Vodka Cherry Limeade by Making Miracles
• Filipino Crema de Fruta by Pandemonium Noshery
• Makrut Lime-Kissed Clafoutis/ by Culinary Adventures with Camilla
• Cherry Lime Bourbon Smash by Cookaholic Wife
• Cherry Lime Rickey by A Day in the Life on the Farm
• Lemon Cherry Muffin By Sneha’s Recipe

KIWI MINT LEMONADE

So refreshing to have this drink in summer. If you don't have mint or your kid does not like mint, leave it. This drink is also delicious without it. 

Sending this post to Srivalli's Kid's Delight event, host of the month Harini - theme Fruits in any form - week 1 day 3.

Ingredients
1 Cup Water
½  Cup Sugar
½  Cup Fresh mint leaves
3  Kiwifruit
2 - 3  Lemons
Sparkling water as required

Method

In a saucepan, heat water with sugar, stirring occasionally until sugar is dissolves.  Simmer, uncovered for 5 minutes on low flame. Remove from heat and stir in mint leaves. Let stand for half an hour or till it is cooled.

Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a large jar. Strain cooled syrup into the jar, pressing on mint, then discard leaves. 

Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a tarter lemonade.

Pour into glasses. Top with sparkling water. Serve garnished with a slice of lemon and mint leaves. 

Makes about 2 cups  without sparkling water, enough for 4 glasses.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : Juices, Kiwi, Lemon, Kids delight, Blogging Marathon