Lemon-Poppy Seed Muffins

This is one of my favorite weekend treats. The first time I had lemon-poppy seed muffins was in my family’s deli/bakery on South Beach.  I became almost instantly addicted.  There are lots of different ways to make these beauties, but I have found this simple one to be the best.  I double this recipe, and put the batter in large size tins, rather than the traditional 12-muffin tin.  I like ’em big.
Lemon-Poppy Seed Muffins

1/4 c. (1 stick) butter, room temperature
1 lg. egg
2 c. flour
1 tbsp. baking powder
1 tbsp. poppy seeds
1 c. milk
1/2 tsp. grated lemon peel
1/3 c. sugar
1/2 tsp. salt

Preheat oven to 400 degrees. Grease 2 1/2 inch muffin pan cups.Whisk wet ingredients together in medium bowl. Combine dry ingredients in large bowl. Stir wet ingredients just until combined. Spoon batter evenly into prepared muffin cups filling each about 3/4 full. Bake 20-22 minutes until toothpick comes out clean. Cool in pans on wire racks for 5 minutes. Remove and serve warm

About Cheff

Lancaster Eats highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on August 5, 2012, in Uncategorized. Bookmark the permalink. Leave a comment.

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