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