Years ago, before Katrina, I was the operations manager for a bed and breakfast, day spa and coffee house in the French Quarter. One of the skills I developed in that job was the ability to bake really exquisite muffins and scones. Sadly, I seem to have lost the knack.
Inspired by Bouillie's post, last week, about what to do with her freeze instigated citrus harvest and subsequent Meyer lemon baking spree, I thought I'd make some Meyer lemon and candied ginger muffins. I used to make a lemon ginger muffin at VooBrew that was out of this world, but no longer have the recipe. Hunting around on the internet got me a few to try and I guess I just picked the wrong one because the muffins I baked this morning are a real dud. Too floury, not enough lemon, not enough ginger. Even drizzling them with a glaze made of Meyer lemon juice and sugar didn't liven them up enough to make them worth sharing the recipe or making again. *sigh* Oh well.
I did learn a nice trick for improvising paper muffin tin liners. Cut parchment paper into 4 inch squares and press down into the muffin tin with a small cup (in my case, the rice measuring cup from my rice cooker was the perfect size). Instant rustic muffin papers!
Still have plenty of Meyer lemons left to try other (hopefully more successful) recipes with. Stay tuned.