I’ve been wanting to be a member of the Secret Recipe Club for a year now. A huge group of likeminded bloggers who are assigned a fellow member’s blog and can choose from their vast collection, which recipe to make. The waiting list is enormous as it is such an illustrious gang to be part of so I am super excited to be posting my first challenge. I am also more than a little nervous that another blogger will be making something using one of my recipes. I happily share these recipes but every now and then, it strikes me that someone might actually make one of them!! Eek!
For my first month, I was assigned Lena from Edesia’s Notebook – A churchgoing, lover of books, mum to daughters, baking enthusiast – Sound like someone you know? Seriously though, Lena’s blog is divine – I cannot believe I was lucky enough to be paired with someone with so make bakes that I wanted to make.
I chose Lemon & Basil Muffins as I was intrigued about the taste combination. The recipe was super easy to follow and turned out perfectly. The basil taste was quite subtle and I couldn’t help but tinker by adding some decoration. I caught Tara in the kitchen this morning pinching one of them so there’s praise indeed!
Lemon Basil Muffins (Recipe taken from Edesia’s Notebook) – I have adapted for UK measurements
113g Softened Butter
Zest of 1 lemon, finely grated
113ml Sour Cream
2 tbsp fresh basil leaves, finely chopped
125g Self Raising flour
Juice of 2 lemons
112g Caster Sugar
Preheat the oven to 350° (180C).
Line a muffin pan with paper or grease and flour it – I cheated and used Cupcake Cases.
Beat the butter and sugar together until pale and creamy.
Add the lemon zest, eggs, and sour cream.
Stir in basil.
Gently fold in the flour and baking powder.
Spoon the mixture into the prepared muffin pan and bake in the oven for 15-20 mins (or until a skewer inserted comes out clean).
To make the lemon sugar, mix the lemon juice and sugar together.
Once the muffins are done, spoon the lemon sugar over the muffins immediately. The syrup will soak into the muffins and the sugar will form a crunchy crust.
Allow to cool for 10 mins before removing from the pan. Makes 12 muffins.
Edit: I have made these twice but did not have any sour cream the second time – Double Cream worked just as well.