We had a wonderful day last week where the sun was shining and the temperature outside was already high in the early morning. On such days, I love to wake up and sit at my kitchen table for breakfast to just look at the early sun lights which are shimmering through the whole room. This is a time of day which I love most. But not just that, all is uprising next to me, not just my neighbours whose alarm clocks I can hear while it’s still very calm in our patio. As well the birds are waking up which begin to twitter and making happy and joyful sound. The shops and kiosks which are opening and putting their things in front of the shop as well as the coffee shops and restaurants which are starting to put their chairs on the street and prepare all the tables outside. While your way to work, you could meet the street construction workers who are saying hello to you when you pass by as you already know each other from seeing them every morning. A cat jumping out of the hedge. Children who are on their way to kindergarten, playing and laughing together and always discovering something.

All these moments are great and here to feel and enjoy. To show how great life is, at least for me. But there is really a small and tiny moment before everyone is awaking, could you feel it and do you know which moment I am thinking of? This is when I feel peace…

I made these muffins on such day and nothing could get wrong anymore. 😉 Hope you enjoy!

Lemon Muffins with Meringues topping (adapted from Cake & Kuchen):

preheat oven to 180 degrees Celsius and prepare muffin pan either with greasing the moulds or placing paper moulds

for the muffins:
150g butter,
melt in a pan over low heat

juice of 2 (well washed) lemons,
1 shelled lemon,
set aside

3 eggs,
1
70g light brown sugar,
mix in a big bowl until double sized

180g spelt flour,
1/2 pack (about 8g) baking powder, 
pinch of salt,
mix and add to the egg-sugar mixture, add as well melted butter, the lemon juice and shell and stir shortly – only that all ingredients are incorporated! don’t overmix

fill into moulds and bake for approx. 30-35 minutes (this is for big size muffins, count less for small ones, approx. 20-25 minutes)

meringues:
100g of sugar,
2 egg whites,
mix the egg whites slowly (no egg yolk should fall into the bowl, it won’t work), add sugar with a spoon one after another, increase speed and mix for approx. 5 minutes or until the white is glazing and stiff

add meringues on the top of muffins for the last approx. 8 minutes of the entire baking time

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: