Preheat oven to 375 F. In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt. In a medium bowl, whisk together 1 cup of the sugar, eggs, yogurt, butter and lemon zest until well blended. Divide batter equally among prepared muffin cups. Bake in preheated oven for 25-30 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on wire rack for 3 minutes, then transfer to the rack to cool slightly. In a small saucepan, heat the remaining sugar and lemon juice over medium heat, stirring, until sugar is dissolved. Brush over warm muffins.
In all of my muffin experimentation, I had not yet tried David’s absolute favourite: lemon poppy seed. I finally decided I should give it a whirl, and we got ourselves the requisite ingredients (though I’m not sure what I’ll do with my leftover poppy seed). Nevertheless, a lovely way to start a Saturday morning!
3 cups all-purpose flour
1/4 cup poppy seeds
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/4 cups granulated sugar, divided
1-2/3 cups plain whole-milk yogurt
1/2 cup unsalted butter, melted
1 tbsp finely grated lemon zest
1/4 cup freshly squeezed lemon juice
The batter was thick, almost like the consistency of cookie dough, so there’s always the concern that’ll be too dense or dry. However, the muffins had a lovely texture, nice and moist. It had a nice round, lemon flavour–although David noted that it could even be a bit stronger, perhaps increasing the amount of lemon zest or even adding some lemon juice. The glaze was a nice touch, adding a nice sheen to the tops of the muffins, while also giving it a great punch of sweet and tartness. A nice addition to our muffin repertoire.
A few notes on preparation: I used plain Greek yogurt instead of just whole-milk yogurt. Our oven baking time: 18 minutes.
But as seedless mandarin production boomed over the last two decades, breeders and farmers around the world, searching for the next big thing, discovered at least two dozen low-seeded or seedless lemon varieties.
The horticultural challenges are considerable, but with the aid of new rootstocks, careful pruning and nutrition management, so far the seedless lemon plantings look good.
One- and two-pound mesh bags of Wonderful Seedless Lemons, as they are branded, will be available starting this week at local and national market chains, including Albertsons, Ralphs and Gelson’s in Southern California.
Eat your way across L.A.
All skin prick and prick to prick tests were validated with positive histamine and negative normal saline controls (Allergy Therapeutics). At the time of skin testing, seedless limes were the only commercially available lime species in the region. We were therefore unable to perform PPT to lime species.
Described is a case of a 26-year-old female with recurrent anaphylaxis on exposure to lemon seed with sensitisation shown on prick to prick testing. Prick to prick testing was also performed to a variety of citrus fruit seeds and edible foods from additional notable families of the Sapindale order.
Presented is a case of recurrent anaphylaxis due to lemon seed allergy. Our patient demonstrated allergic co-morbidities between seeds of two families of the Sapindale order (Rutaceae and Anacardiaceae families). While it is possible seeds of the Rutaceae and Anacardiaceae family share cross-reactive antigenic seed storage protein epitopes as demonstrated in children , confirmatory immunoblotting laboratory testing in adults is required before cross-reactivity between both families can be proposed in adult patients. Our patient did not demonstrate cross-sensitisation between seeds of the Rutaceae and Sapindaceae family.
A 26-year-old woman was referred to the Allergy Clinic for assessment of recurrent anaphylaxis. She presented with nasal congestion, wheeze, throat tightness, generalised urticaria and nausea and vomiting immediately following salad consumption. Her symptoms resolved within 1 h with oral antihistamine and salbutamol inhalation. She did not seek emergency care. She had two further episodes on salad consumption. A common ingredient in these salads was freshly hand squeezed lemon. She tolerated lemon juice and orange juice in drinks without symptoms. Her medical history included pistachio and cashew nut allergy as well as asthma.
Hybridisation of various citrus species from their ancestral species
Citrus fruits belong to the Citrus genus of the Rutaceae family and Sapindale order. Mature citrus fruits consist of an outer peel (epicarp), thick skin (mesocarp) and juice filled flesh (endocarp). Most also contain seeds. They are consumed in a variety of foods and drinks worldwide. Recognised citrus allergens include: germ-like protein, profillin and lipid transfer protein [1, 2]. Allergens identified within the citrus fruit seeds are citrin: a globulin seed storage protein, and albumin seed storage proteins .
Immediate hypersensitivity reactions to the flesh of citrus fruit vary in severity grade from mild oral allergy syndrome to anaphylaxis. These reactions can be augmented by exercise and NSAID co-factors . Delayed hypersensitivity reactions have also been reported to both citrus flesh and peel namely allergic contact dermatitis .