In winter, when berries and melons aren’t even on the horizon and you’ve had all you can take of apples and pears, it’s all about citrus. What’s more, the bright flavors and colors of citrus mimic the sunshine we’re missing.
Well, the sunshine you’re missing. Here in southern New Mexico, it was 80 degrees yesterday, and I used some of that winter citrus for something quintessentially summery – a margarita.
But the occasional warm day in January doesn’t mean we have fresh-picked strawberries and peaches for sale, so lemons are still a good bet for muffins, not to mention that it’s one of my favorite flavors. Combined with the crunch of poppy seeds, these little treats will be perfect any time of the year – but maybe not as an accompaniment to that margarita.
Betsy chose this for Tuesdays with Dorie, and she has the recipe posted. I doubled the salt (as usual). I also skipped the glaze (because frosting on muffins = cupcakes). Instead, I brought a mixture of lemon juice and granulated sugar to a simmer, then brushed that on the warm muffins.