Surprise! Over this past week, my mom went to a work conference in San Antonio, Texas. Being that she was out of town for the week, I wanted to surprise her with her Mother’s Day gift when she arrived home from her trip. When she walked in the door, this display (above) was waiting for her in our kitchen. This year, I decided to gift my mom items involving baking and kitchen goods. I’m usually not a themed-gift kind of girl but as I started buying things, everything subconsciously fell into a theme.
I come from a big Italian family so we are always in the kitchen trying new recipes and eating a ton of food that we probably shouldn’t be eating. While at my local TJ Maxx a few weeks ago, I found the book,”Bake: Beautiful baking recipes from around the world” and fell in love with its’ assortment of recipes and beautiful illustrations. This book caught my attention due to its’ organization of recipes by country and region. I knew instantly that my mom would love it!
Before my mom came home, I whipped up these Iced Madeira Muffins from her new cookbook and they were beyond delicious! Scroll down below for this recipe so you can make this Mother’s Day extra special too!
Iced Madeira Muffins Recipe
Ingredients
- 1 1/2 sticks salted butter, softened, plus extra for greasing
- 3/4 cup granulated sugar
- finely grated rind of 1 lemon
- 3 eggs, lightly beaten
- 2 1/4 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 2 tablespoon skim milk
- 1 tablespoon lemon juice
Icing
- 1 1/3 cup confectioners’ sugar
- 2 tablespoons lemon juice
- 2 tablespoon lemon curd, warmed
- water
Preheat the oven to 325 degrees. Place muffin tins in pan.
Put the butter and granulated sugar into a large bowl and beat together until pale and creamy. Beat in the lemon rind, then gradually beat in the eggs. Add all-purpose flour and baking powder into the mixture and fold in gently until throughly incorporated. Fold in the milk and lemon juice.
Spoon the batter into the prepared pan and bake in the preheated oven for 30 minutes until golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes and then turn out onto a wire rack to cool completely.
To make the icing, sift the confectioners’ sugar into a bowl. Add the lemon juice and stir to make a smooth, thick icing. Gently spread over the top of the muffin. Drizzle the warmed lemon curd over the icing and drag the toothpick through the two to create a swirled effect.
-Adapted from Bake: Beautiful baking recipes from around the world
Be classy. Be confident. Be strong.
Baci,
Bianca Ida
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