spring zing

This Friday could not have come around quickly enough, and today mine began with failing to get out of bed in time to make it to only my third bootcamp session. Failing during week one did not make for the greatest start to the day. It's been a busy couple of weeks, my solo house-sitting failures turned to success when the elderly cat showed up again, and I've had friends for dinner, had some awesome movie outings (Ruby Sparks, Moonrise Kingdom, and Pitch Perfect - all highly recommended), and I've caught up with family members ranging in age from 6 months to 93 years. Last night was a delicious dinner at Coco's Cantina with a couple of Lauras, and the weekend ahead involves sleep and running and laying off the tanqueray.

The Friday work morning tea is a phenomenon gracing workplaces across the land, and there's a vast range of quality which can present itself on the communal table. They are not often bootcamp-regime friendly, although a couple of weeks ago we had Vietamese Spring Rolls (same same but different to those I made on my very first Good Morning slot), which were enjoyed with green tea as a nice change to chocolate cake and coffee. Although I still maintain one of the best things about adulthood is chocolate cake for breakfast whenever you please.

Last week our former workmate brought in these lemon muffins, alongside her very adorable baby, for morning tea. Both were well received, and if there is another thing I love it is yoghurt in baking (see my banana cake here and my plum and yoghurt cake here). One of my favourite things to do is bake for people (it'll cure your bad mood or your post daylight-saving lull, I promise) and there is citrus a-plenty around at the moment. So as a sunny Saturday morning treat for your family or flatmates or the lucky lad or lass you fancy, or just to brighten up your workmates morning tea, welcome in Spring with an easy and cheap batch of '90s nostalgia.

Lemon and Yoghurt Muffins

(thanks to Emma for the recipe)

Dry ingredients

1 and 3/4 cups flour

3/4 cup sugar

1 tsp baking powder

3/4 tsp baking soda

1 tbsp lemon zest

1/4 tsp salt

Wet ingredients

1 egg

6 tbsp oil (use a neutral cooking oil like rice bran)

1 cup natural yoghurt

1 tbsp lemon juice

Mix all dry ingredients together. In a separate bowl, mix all wet ingredients together.

Combine the wet ingredients with the dry, and mix until just combined, being careful not to overbeat.

Place in muffin tins (using paper patty cases to ensure they come out of the tins with ease) and bake at 180*C for 15-20minutes.

While they're cooking, mix together the juice of a lemon, some white sugar and a little hot water, to make a syrup.

Cool in muffin tins for 5 minutes, then poke holes in the top. Pour over the syrup and enjoy.

Happy Friday everyone!