Sometimes you’re not looking for a super fancy dessert but are more in the mood for something that totally satisfies the urge for sweet and hits the spot with your cup of coffee or tea. A slice of coconut lemon cake is just that kind of cake.
It is inevitable. We know one day they will grow up and will fly from the nest. That is actually the goal for children and grandchildren. Sometimes the adjustment is harder on us than it is for the them. Lucky for me our oldest grandson isn’t too far away. An hour drive and I was on campus. With hugs, smiles and Lemon Tartlets.Continue Reading
1 1/2 cups flour
1/2 cup toasted wheat germ*
1/3 cup poppy seeds (I use less)
1/3 cup sugar
1 Tbs baking powder
1/2 tsp salt
1 cup milk
1/4 cup unsalted butter, melted
Preheat oven to 400°. Butter standard muffin tin.
In a large bowl, stir together flour, wheat germ, poppyseeds, sugar, baking powder, and salt. Set aside.
In a small bowl, whisk together the milk, egg and melted butter until smooth. Add to the dry ingredients and stir just until blended.
Spoon into the prepared muffin tin, filling each cup about two-thirds full.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 15-18 minutes.
Cool in the tins for 3 minutes, then remove.
* If you prefer to omit the wheat germ, increase the amount of flour to 2 cups. (I have substituted 1/2 cup oatmeal for the wheat germ with good results)
1 cup confectioner’s sugar, sifted
2 Tbs fresh lemon juice
2 tsp lemon zest
pinch of salt