Lemon Cream Cheese Muffins2
“Love and truth, in the long run, no force can prevail against them.”

This was Mahatma Gandhi’s answer when American journalist William Shirer asked Gandhi how he had managed to single-handedly rock the foundations of the British Empire and rouse one-third of a billion people into non-violent revolution against foreign rule.

When Shirer pushed him for something more specific than just fighting for independence with love and truth – Gandhi replied…

“We are fighting with soul-force…. Soul-force. We call it Satyagraha.”

A third of a billion people fighting with soul-force. That’s a lot of love and truth and soul. And as history has shown us, it worked.

I love love love this. Love and truth and soul-force. I happened upon Shirer’s biography of Gandhi recently. It could not have come at a better time or been a better reminder of the power of love and truth and to just keep believing even when it feels as though I’ve been running uphill forever into a strong headwind. (I’m a lousy swimmer – can scarcely swim with the tide let alone against it…)

Gandhi believed that food was integral to consciousness and not just meant to satiate our hunger. He followed a very restricted vegetarian diet but he was said to have loved ghee and sour fruits. So I’m going to use poetic licence and post these luscious, tangy, cream cheese lemon muffins. I don’t think Gandhi would mind.

Lemon Cream Cheese Muffins
(adapted from a recipe found at cooks.com)

1 1/4 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
125 grams (4 oz) (1/2 cup) cream cheese, cut into small cubes
1 egg
1/3 cup sunflower or other light oil
1/3 cup milk
1/4 cup lemon juice
2 tsp grated lemon rind (I used one lemon – reserve any extra rind for the glaze)

Set oven to 375 deg F and line muffin pans with paper liners.

Mix together the flour, sugar, baking powder and salt.

Toss the cream cheese cubes into the flour mixture and stir so that the cream cheese is lightly coated.

In a separate bowl, mix together the egg, oil, lemon juice and lemon rind. Add the wet ingredients to the dry and stir lightly to combine. Spoon into muffin cups and bake for about 20 minutes or until puffed and golden brown.

Remove from the oven and set on a baking rack to cool for a minute or two while you mix the glaze.

Glaze

Mix 2 tbsp sugar with 2 tbsp lemon juice and any remaining lemon rind. Spoon onto hot muffins and let cool.

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22 thoughts on “love, truth, and lemon muffins

    1. Nice to meet you!! And yes, I love lemon things too. Lemon bars with a shortbread base, lemon tarte with fresh raspberries, homemade lemonade. When I lived in Australia I had a lemon tree in my backyard. Bliss. 🙂

  1. These muffins are gorgeous Lindy. With the left over flour from the tomato soup cake, I am going to make these as well! Because there is lemon and cheese. Both are my favourite ingredients. Thank you for sharing!

  2. Wow, I love the soul-force – I feel inspired to learn more about Gandhi! What do you think I could do for a non-dairy substitute for cream cheese?? Maybe there isn’t one, but these just sound too good to pass us!

    xoxo

    1. Thank you – they are so good – truly! It is ALWAYS so good to hear from you.
      I have let so many things get past me lately. Not up to-date in the blogging world at all – but will be back at it soon. On my to-do list today is to book the ferries for my trip to Vancouver, Washington, Oregon. I will wave as I head down the coast of Washington!

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