Food

Sunday turned into a busy baking day. I had to get a dessert ready for Monday night and I was craving lemon muffins, dinner had to be made and Zach was in the mood for some sour dough bread. So the kitchen was crazy for a couple of hours but it was so worth it. 

I found a Lemon Cream Cheese Muffin recipe that I really enjoyed

1 1/2 tsp. baking powder
1 1/4 c. flour
1/2 tsp salt
2/3 c. sugar
1 (4 oz.) pkg. cream cheese
1 egg
1/3 c. oil
1/2 c. milk
1 tbsp. lemon juice
1 tbsp. grated lemon peel
1/4 c. chopped nuts
2 tbsp. lemon juice
2 tbsp. sugar

Sift baking powder, flour and salt together in a medium bowl. Cut cream cheese into 1/2 inch cubes. Add sugar to flour mixture. Add cream cheese, and coat well in flour mixture. In a separate bowl combine egg, oil, milk, lemon juice and lemon peel. Add dry mixture to the moist ingredients, stir until just combined, fold in nuts. Spoon batter into 12 prepared muffin tins. Bake 20-25 minutes at 375 degrees. Combine lemon juice and sugar and brush onto hot muffins.

For dinner we cut up some potatoes, carrots, onions, garlic, crumbled some beef, threw it in foil and then onto the oven. We of course seasoned the heck out of everything with a variety of sauces, herbs and seasonings. It took an hour or so to cook through but it was a satisfying and tasty Sunday dinner.

Happy hump day. May the rest of your week go by quickly!