Muffins have become an integral part of the morning ritual here in our three hundred and fifty square foot apartment perched on the fourth floor. The alarm goes off at 5:50 am and again at 6:00. Unraveling myself from the blankets and finding the cold floor, I apologize to George (our name for the fellow downstairs) for the creaking floorboards and shuffle towards the kitchen where the kettle is already boiling. Blinking from the white light of the open fridge, I pull out the muffin box, fill a plate, snag the jam jar, add a couple of spoons, and walk back to the table. The chairs groan as we sit down, threatening to collapse as usual. Blankets and robes around our shoulders we push our crumpled hair out of our eyes and settle in to waking up.
As KatieJay flicks open her binder and furrows her brow over dialogue, I sit and stare at the newest blank page in my journal until words and descriptions begin leaking out.
The tea steams silently until we remember to pour it. Tearing my muffin in half, I spoon on some jam and eat around the edges, sipping the tea slowly at first, then faster as it grows cooler and bolder. The corners of the sunrise start filtering through our windows, reminding us to get up again and start second breakfast.
Baking muffins has become a weekly necessity and this lemon poppyseed version is my favorite, especially with a dollop of my Grandmother's honey-sweetened strawberry jam. With their toasted-warmth smell wafting around the apartment for several hours and the sharp tang of lemon eel on my fingers, they are top of my list of "things to bake for mental health and stability." Especially when I splurge and get meyer lemons for them.
LEMON POPPYSEED MUFFINS
modified from Coconut Mama's Coconut Flour Muffins makes 12 muffins
Preheat oven to 350 F. Place paper liners in a 12-cup muffin pan.
Beat until smooth
1/2 c coconut oil, melted 1/2 c honey 1 t vanilla
Beat into eggs until well combined.
the zest and juice of 2 small lemons
a dash of lemon extract
a dash of almond extract
2 T poppyseeds
Stir into batter.
3/4 c coconut flour
1/2 t baking soda
1/4 t sea salt
Sift into batter and stir until smooth Quickly pour the batter into the muffin cups until each is 3/4 full. Let sit 3-5 minutes to absorb the moisture. Bake 25-30 minutes or until edges are slightly brown and the tops feel firm to the touch.