An apology, a lot of gratitude and some Lemon Raspberry Muffins

A baby, a full time job, and a second master's...I have had my hands full. It has been 8 months since I posted anything on this blog. I have been cooking a lot. I have even been taking some photographs. But I simply was not able to log in and write a post. I am sorry to have neglected this blog for so long.

I have had a lot of emails from my readers and friends asking if things are fine at my end. I am touched and honoured. Despite not having updated the blog in a long time, I continue to get emails and FB posts (even phone calls) about stuff people cooked from the blog and how the blog helps them decide what to make for dinner. Thank you all.

I am back with more baked treats. I have been baking quite a bit. I baked this batch of muffins over a year ago, but realized that I hadn't posted the recipe on the blog. This recipe has been adapted from Nigella's recipe.

1/4 cup Oil

1 1/3 cups Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 cup Sugar

1/4 tsp Salt

Grated zest and juice of 1 Lemon

1/2 cup Milk (approx)

1 Egg

1/2 cup Raspberries

Preheat the oven to 400F (200C).

Line a 12-muffin pan with muffin cases.

In a 1 cup measure, place the juice of 1 lemon. Add the milk into this to make the total 1 cup. Add the egg and beat the mixture. Add the oil and sugar and whisk together.

In another bowl, sift together the flour, baking powder, baking soda and salt. Make a well in the centre of this mixture and pour in the liquid ingredients. Fold the dry ingredients into the liquid lightly until it all comes together. Fold in the raspberries and mix gently.

Scoop the mixture into the muffin cases and bake for 15-20 minutes or until a toothpick inserted into the muffins comes out clean.

A simple recipe and a post to help me remember that day 5 years ago, when I sat idly at home, barely 2 days into a new job, starting this blog. I can't thank my lucky stars enough for all the friends it has given me. I never planned this. All I wanted was a place to store my recipes. Now I have that and more. Much more. I hope to keep at it with more regularity.

The Singing Chef completes 5 years today. Thanks to each one of you for your support.