Sometimes you want a little extra zing in your breakfast. A little bit of zing.
Meyer lemons are in season now, and a good Meyer lemon makes an excellent (and I mean excellent) muffin. Golden tinged yellow, moist and tender crumbed, flecked with brightly sweet, sour zest — a lemon yogurt quick bread is as good a breakfast as any, I think you will agree.
But when you add some gingerbread spice to a bang-up lemon cake, what you get, my lovely readers, is zing. Maybe you call it zip. Kick. A little get-up-and-go. Maybe you don’t call it anything at all, because you’re, you know, normal, and you just like to sip your tea and swallow your muffin and get on with your day.