Lemon Blueberry Poppyseed Muffins

Yesterday at work, my colleague went to a local scone place to pick up some food for a morning event. They have delicious lemon poppyseed scones there, so I asked her to pick up an extra for me. Unfortunately, they were all out. WHAT THE HECK I say…

Naturally, all I wanted from then on was a lemon poppyseed scone, so on my way home from work, I googled recipes. It was fate that led me to Joy the Baker’s recipe for lemon blueberry poppyseed muffins…

I looked at the recipe, decided it would get me that lemon poppyseed fix I wanted (with blueberries!) and would be far easier/faster. Not only was it easier and faster… But my goodness. I’m sure I ate a quarter of the batter.

The only difference between my recipe and Joy’s, is that I used skim milk and did not make the crumble.

Et, voila! Here you are!

Kiwi Sorbet!

My mother went to Costco today, and asked if I wanted anything. I said tropical fruit. She said kiwi or melon, and I said kiwi, because I had a sudden thought of how delightful a kiwi sorbet would be. I know, weird, but whatever. My ideas became a reality during the season finale of glee (*tear* was that final Finchel moment not sooooo sad????), and can easily become a reality for you too! All you need is kiwis, lemon juice, water, sugar, a freezer, and a food processor. Et voila!

Peel and slice 7 kiwis. Lay out on a baking sheet and freeze (I put a layer of parchment paper on the baking sheet so they wouldn’t stick). When frozen…
Put 1/2 cup sugar in food processor, and blend for 30 seconds. Keep blending, and add slices, a few at a time. Once all the kiwi is fairly blended, add 1 tbsp (ish) of lemon juice and two tbsp (ish) of cold water. Blend until smooth, or until you deem it finished to your satisfaction. Dish into bowls, and eat right away. I garnished with a mint sprig and a few raspberries, which ended up being tasty additions.