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| Home -> [Bakery, Breads, Fruits, Lemon, Muffins & Biscuits] -> [Lemon poppy seed muffins #2 Recipe] |
Lemon poppy seed muffins #2
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Bakery, Breads, Fruits, Lemon, Muffins & Biscuits |
Rating: |
0 |
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Ingredients:
| 2
| cup | All-purpose flour | | 3/4
| cup | Sugar | | 1/4
| cup | Poppy seeds | | 1
| tbsp | Baking powder | | | - | | 1
| tsp | Baking soda | | 1/2
| tsp | Salt (optional) | | 2
| large | Eggs | | 1
| cup | Buttermilk | | 1/4
| cup | Vegetable oil | | 1
| | Grated zest of 1 med. | | | -lemon | | 1/3
| cup | Fresh lemon juice | | 3
| tbsp | Sugar |
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Procedures:
| 1 | Adjust oven rack to top third position; preheat oven to 400 degrees. | | 2 | Coat 12-cup muffin pan with vegetable spray. | | 3 | Thoroughly mix flour, sugar, poppy seeds, baking powder, baking soda and salt in large bowl. | | 4 | In medium bowl, whisk eggs, buttermilk, oil and lemon zest until blended. | | 5 | Pour liquid mixture over dry ingredients and fold in with rubber spatula just until combined; do not overmix. | | 6 | Spoon batter into prepared muffin cups, dividing evenly. | | 7 | Bake 20 minutes or until tester comes out clean. | | 8 | Meanwhile, stir lemon juice and sugar in small bowl until sugar is dissolved; set aside. | | 9 | When muffins are removed from oven, pierce tops in several places with toothpick (or carefully with fork). | | 10 | Restir lemon glaze, then slowly drizzle about 1 tablespoon of lemon mixture over each muffin. | | 11 | Allow muffins to cool in pan for 10 minutes to absorb syrup, then remove to rack to cool. | | 12 | Makes 12 muffins |
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