Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins
Preheat the oven to 400 deg. Grease a standard 12-cup muffin pan or line with paper liners.
Whisk together thoroughly in a large bowl:
2 cups all purpose flour
1-1/2 Tbs poppy seeds
1 Tbs baking powder
1/2 tsp salt
(1/4 tsp 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
1/4 to 1/2 cup (1/2 to 1 stick) butter, melted, or 1/4 to 1/3 cup vegetable oil
1 Tbs grated lemon zest
1 tsp vanilla
Add to the flour 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 muffins comes out clean, about 17 minutes. Let cool 2-3 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.
Yield: 12 muffins
Preheat the oven to 400 deg. Grease a standard 12-cup muffin pan or line with paper liners.
Whisk together thoroughly in a large bowl:
2 cups all purpose flour
1-1/2 Tbs poppy seeds
1 Tbs baking powder
1/2 tsp salt
(1/4 tsp 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
1/4 to 1/2 cup (1/2 to 1 stick) butter, melted, or 1/4 to 1/3 cup vegetable oil
1 Tbs grated lemon zest
1 tsp vanilla
Add to the flour 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 muffins comes out clean, about 17 minutes. Let cool 2-3 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.
Yield: 12 muffins
