Happy on a sunday afternoon: lemon poppyseed muffins and whipped cream with raspberries

It’s saturday evening. One more sleep till sunday. I love sundays. Sundays feel free to me. I’m a freelancer so I can choose when to work and when to rest. Still, it’s not about that. Sundays are a blind spot. They open a space that I can just fill with whatever pleases me. There is no expectation. It’s a little holiday once a week. It’s the perfect day to celebrate life. And one fine way to do that is by baking and eating a delicious cake. Lately I’m really into preparing lemon-poppyseed muffins for my sunday celebrations. Make it a final indulgence and pair them with whipped raspberry cream. I first tried that combination at “The Kitchen” in Berlin, a lovely diner led by Patty from New York. “The Kitchen” closed down several years ago but the taste of those sweet-sour muffins with raspberry cream is still alive in my mouth! That’s the power of good food.

Ingredients (makes about 12 muffins):

  • 3 cups white spelt flour
  • 3 tablespoons poppyseeds
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup olive oil
  • 3 tablespoons apple sauce
  • 1/2 cup light maple syrup
  • 1 teaspoon lemon oil (replace with zest of one untreated lemon)
  • juice and zest of 1 organic (untreated) lemon
For the lemon icing:
  • juice and zest of 1/2 lemon
  • 1/2 cup organic icing sugar (Puderzucker)
For the whipped cream:
  • 1 1/2 cups heavy cream, chilled
  • 2 tablespoons organic icing sugar  (Puderzucker)
  • 8 – 10 fresh or formerly frozen rasperries, cut into halves

Preheat oven to 350F / 180C. Butter one muffin pan generously. Place oven racks in the middle of the oven.

In a medium bowl, combine the flour, poppyseeds, salt, and baking soda. Beat together the olive oil, apple sauce, maple syrup, lemon oil, lemon juice, and lemon zest in a second bowl. Add the dry ingredients and fold in until everything comes together. Don’t overmix.

Fill each muffin tin 3/4 full. Bake for about 15 minutes, until muffins are golden on top and cooked through. While the cake is cooling, prepare the icing. In a bowl, whisk together the icing sugar, lemon juice and lemon zest until smooth. When the cake is completely cool, drizzle the glaze on top of the cake.

Now it’s time to prepare the whipped cream with raspberries. Pour all of the cream and the icing sugar into a medium-sized bowl and whisk until stiff. Mix the raspberries in carefully. Enjoy!

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