
This is my 2nd post for today, so be sure to scroll down for the first post with 2 other cards that matchy-matchy this one (and supply lists), and information on how to win some blog candy. Off to make some dinner....
Be sure to check out yesterday's blog post for some blog candy! You have until 7 pm on Friday, August 1 to qualify.


For the muffins:
2/3 cup sugar
Grated zest 2 lemons
Juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 large eggs
1 1/2 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted and cooled
2 tablespoons poppy seeds
Directions:
Center a rack in the oven and preheat the oven to 400 degrees F. Line 12 molds in a regular-size muffin pan with paper muffin cups. Place the muffin pan on a baking sheet.
In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong.
Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough; a few lumps are better than over-mixing the batter. Stir in the poppy seeds.
Divide the batter evenly among the muffin cups.
Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.
--------------------------
For the Icing:
1 cup confectioners' sugar, sifted
2-3 tablespoons fresh lemon juice
To make the icing:
Put the confectioners' sugar in a small bowl and add about 1 1/2 tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. Then drizzle lines of icing over the tops of the muffins or coat the tops entirely.




















Watercolor Pencil Coloring tip: Don't use a sharp point to color with. Color a little bit on scratch piece of paper until you get a nice flat angle on your pencil. Color with this flat edge and you will be able to blend and color seamlessly! I hope you can see what you mean in this photo. Can you see how I've made a flat edge on my pencil by scribbling on a piece of scratch paper? That flat edge is the edge you want against your paper as you color. When shading, just start in the place you want darkest and press harder and press lighter as you move in. Also, color in the shape of the edge. The edge of the basket is curved, so I started along the edge I wanted darkest and went in a curve up and down the inside edge and continued inward as I lightened my pressure. Clear as mud? I hope clear as a bell!
