Lemon & Poppyseed Muffin

Sometimes, baking means accepting failures. And then there is the option of what to do with said failures. I was going to make these muffins from Passion 4 Baking: Starbucks Skinny Lemon & Poppyseed Muffin.

But something went wrong. I either filled them with too little dough, used the wrong sort of baking powder, or whatnot.

They ended up flat. Flat, flat flat. But with a great taste. (Judging by the comments over there, I’m not the only one with this problem.)

So, when life gives you flat lemon muffins, you take a tin of lemon curd (or make your own) and add a generous serving of that between the two flat muffins. And then add a bit of powdered sugar on top.

I skipped glaze. I skipped lemon syrup.

Honestly, it was pretty tasty.

I might give them another go around at a later date.

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