Instead of baking the batter into a loaf, I followed Karin's muffin example. One of my favorite cakes growing up was a lemon pound cake with a dark chocolate glaze on all four sides. I thought I'd bring back some of those memories by putting a chocolate ganache glaze on some of my muffins.
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| Lemon cornmeal muffin with chocolate ganache glaze! |
If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.
Some step-by-step pictures:
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| Such a thick batter after adding the dry ingredients. Almost felt like a waste spending so much time beating the egg/sugar mixture to increase the volume of the batter, just to watch it go poof after adding all the dry ingredients. Sorry :o( |
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| Soft and fluffy interior. I ate mine slightly warm. Yum! Bon Appetit :o) |
I also re-purposed five of these lemon muffins for a different baking group I'm part of. I made a Tres Leches style lemon cupcake, substituting Lemon Posset for the "leches". You can find my post HERE. We're not allowed to post recipes in that group but you can google "lemon posset" and find similar recipes that should work just as well.
Final thoughts/tips:
- Hubby liked these. They were nice and lemon-y and yet sweet enough. He found them a tad dry but not too much. His rating: 8.5 out of 10.
- I liked these as well. The lemon flavor came through very well. I thought they were a tad too sweet and would reduce the sugar next time.
- Now let's talk about the cornmeal, I could do without it next time. The batter was so thick after adding the dry ingredients that I think I would omit the cornmeal next time, and still be fine without making any other changes to the dry ingredients.
- You can find the recipe HERE.
- Don't forget to check out the other ABC bakers.
Looks delicious!! BTW, how do you finish all your bakes? I have problem now cos my freezer is packed full..LOL!
ReplyDeleteI feel the same way about the cornmeal. Too gritty. Your muffins look great! Love the ganache!
ReplyDeletelove the muffin idea
ReplyDeletelove the muffin idea
ReplyDeleteThe muffins with chocolate ganache look great. Totally with you on the dry texture.
ReplyDeleteLemon Posset cakes is such a brilliant idea. No butter, no eggs, no gelatin, just Meyer lemon juice in the lemon posset. I'm making that next!
ReplyDeleteNice idea with the chocolate glaze. Actually, after several of you mentioned it, I saw my note that I found them a tad dry, too, but attributed it to using extra large eggs, instead of large ones.
ReplyDeleteI googled the posset and found an interesting recipe in the Guardian. I had never heard of it, but always like historic recipes.
Oh, now that's awesome! Ganache! Yeah, I can see how that would take these somewhere different and tasty. Yum!
ReplyDeleteChocolate and lemon... YUM!
ReplyDeleteI just looked up lemon posset... What keeps the cream from curdling when you add the lemon juice? I had the same problem when I made a lemon tart. I mean, we all know that milk curdles when you add acid. ???
ReplyDeletePaula, I'm thinking it's the sugar that keeps it from curdling. I wondered the same thing and that's the only thing I could think of.
DeleteHmm, maybe ... but that wouldn't explain why my lemon tart mixture curdled. It's made me hesitant to do any citrus/dairy combos.
Delete(Sorry about the "anonymous" -- I don't understand why it lets me comment under my blog sometimes and other times I have to choose amongst a bunch of strange options.)
DeleteOkay, on reading the posset recipe more carefully, I see the lemon juice is boiled first -- that might be it. I'll have to ask my mom about this, but she used to add a little lemon juice to cheap fruit-flavored gelatin mix to improve the flavor, and I remember her stressing that it had to be added to the water when it was boiling, and not add it after everything had been mixed together.
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