the invisible cookbook

A lemon tree grows outside my bedroom window bushy and tall, almost the height of the house. From my bed I can watch them ripen on the branches too high to reach. And when I can’t contain myself any longer, I head out with a ladder and pull them down. The skin is rich with its lemony oils that fill the house when they are brought inside.

How to make Olive Oil Lemon Cardamom Muffins 

1 1/2 cups castor sugar
1 1/4 cups olive oil
3/4 cup milk
2 eggs
3 cups plain flour
1 dessert spoon of baking powder
Zest of 2 lemons
1 1/2 tsp freshly ground cardamom
1 tsp vanilla essence

Pre-heat oven to 170°C. Stir all ingredients in a large mixing bowl until just combined. Cook for 1/2 an hour or until cooked through when tested with a skewer.