The Anna Articles

I first made these muffins a little over a year ago as I was getting ready to make the big change from agency life back to corporate. Turns out they are just as good stored in the fridge or freezer and reheated, as I found out when I got slightly concerned about their impact on my upcoming drug test for said move to corporate life and therefore stored most of them away that first time. These muffins have been on my mind for weeks and I finally got the lemons I needed for them (I thought I had 2 lemons when I first wanted to make them but it was only one...). They are a perfect spring - or really, any time - muffin. Light and fluffy, yet filling. Such a great texture, which I believe comes from the large amount of baking powder, and the citrus is refreshing. I like to make muffins on a weekend and have 1-2 for breakfast all week. If you make muffins frequently, I highly recommend this silicone muffin pan . I used rigid ones for years and was getting sick of how hard they were to cle...

Easter is often a bit weird in Minnesota. A year or two ago my Dad was calling it "Christmas Easter" because the farm had just gotten a heavy blanket of snow. This year it snowed as well, because sometimes it snows in April and all that. But, this year there was no seeing that snow at the farm. No going to the farm at all. I'm really going to need to need to get my cow fix when this is all over. Covid-19 has kept us largely at home for the past month now and Easter was no exception. It was weird not having my aunt's bunny cake, not brainstorming what I wanted to contribute to the family meal, not having any jelly beans or Reese's eggs (my mom always has these so I've never bought them). I did spend a decent part of the day in the kitchen, though. I made a broccoli ham quiche and Mike, who is not a fan of most things involving baked eggs, said it was his favorite quiche I've made. He still left all the leftovers for me, but that's ok because he made...