Search This Blog

Wednesday, April 7, 2010

Lemon Poppy Seed Muffins

These aren't the most photogenic baked goods in the universe, but they are easy to make and quite tasty. I started with a recipe from, a cooking website that I like because it has multiple ways to search and there are often comments from people who have tried the recipe (besides the original poster).

Some of the comments on this recipe noted that the muffins were not particularly lemony. I added more lemon juice along with some lemon zest and was quite pleased with the result.

Lemon Poppy Seed Muffins
2 cups flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1 large egg
1 cup milk
1/3 cup cooking oil
6 tablespoons lemon juice
Zest of one lemon
1 tablespoon sugar for the topping

Preheat the oven to 400 degrees. Mix flour, sugar, baking powder, salt and poppy seeds; set aside.

In a separate bowl, mix the egg, milk, and cooking oil. Then add the lemon juice and lemon zest. Mix liquids into the dry ingredients. Pour the batter into muffin tins that have either been well greased and floured or that are lined with muffin papers. Sprinkle the tops of the muffins generously with sugar; do not mix in the sugar, as it is what forms the crunchy top.

Bake for 10-15 minutes until golden brown.

No comments:

Post a Comment