I brought 2 lemons with me when I came back to my apartment after the New Year's Day. Those were from my dad's orchard, and I was going to use them for baking. (He doesn't use any postharvest chemicals so I feel safer to use his oranges/lemons when I need grated citrus rind.)
And somehow, I completely forgot about those lemons until yesterday. :P
So last night, I did a little net search to pick a lemon poppyseed muffin recipe, and this is the recipe I tried out this time. Mmmm.... not bad, but the texture was not exactly what I wanted. Maybe I should try a recipe that does not call for yogurt next time. And there was another thing... and it was not related to the recipe. It was about dad's lemons.
I'm no expert, so I may be sounding really stupid, but tell me... If a lemon tree has been grown right next to bunch of orange trees, is it possible that natural cross breeding causes the lemons to taste more like oranges? Dad's lemons are much rounder with more orangy skin color, and not as sour as store-bought lemons. And though I added enough rind (grated), these muffins didn't taste lemony almost at all without the glaze. Next time I'll probably try a different recipe with lemons from the Sunday market.
Oh, if you're tempted to say "OMG, obachan! Your poppyseeds are not black!?" see this post. Yes, we went through that stage about a year ago. :)