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Coyoty bakes lemon poppy seed muffins.

Lemon poppy seed muffin stack

Buttered lemon poppy seed muffin

Lemon poppy seed muffin ingredients

I used this recipe from a Joy of Cooking boxed calendar:

Position a rack in the center of the oven. Preheat the oven to 400°F.

Grease a standard 12-cup muffin pan or line with paper liners.
[I used cooking spray.]

Whisk together thoroughly in a large bowl:
2 cups all-purpose flour
1½ tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon salt
(1/4 teaspoon grated or ground nutmeg)

Whisk together in another bowl:
2 large eggs
1 cup milk or cream
2/3 cup sugar or packed light-brown sugar
[I used natural cane sugar]
1/4 to 1/2 cup (1/2 to 1 stuck) butter, melted, or 1/4 to 1/3 cup vegetable oil
[I used oil]
1 tablespoon grated lemon zest
[I used ground lemon peel]
1 teaspoon vanilla


Add to the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 17 minutes. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.



Fresh-baked lemon poppy seed muffins

Comments

( 1 comment — Leave a comment )
alaskawolf
Nov. 28th, 2009 02:03 pm (UTC)
what a sweet treat :)
( 1 comment — Leave a comment )

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