Wednesday, June 24, 2009

Lemon Poppy Seed Muffins

I don't have a lot of muffin making experience, so when my brother-in-law asked me to make some for a brunch for after his baby's blessing, I went surfing for some recipes to try. This one was a hit. I found it at The Sister's Cafe.

Lemon Poppy Seed Muffins
3 cups flour
1 tbs baking powder
1/2 tsp baking soda
1/2 tsp salt
2 TBS poppy seeds
10 TBS unsalted butter ( 1 1/4 stick), softened
1 c sugar
2 eggs
3/4 c sour cream
3/4 c buttermilk
1 TBS lemon zest

2 TBS fresh lemon juice
1 c powdered sugar
Preheat oven 375.
Cream butter and sugar together, beating until fluffy. Add eggs one at a time. Add buttermilk, sour cream, and lemon zest.
Whisk together the dry ingredients and then add it to the butter and sugar mixture.
Mix until all is moist. Do not over beat. Fill greased muffin tins 3/4 full. Bake till golden brown 15-20 min. (use toothpick to test)
Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.
While the muffins are cooling, make glaze. Just whisk lemon juice and pwd sugar together. Add more juice if necessary. While muffins are still a bit warm, use a pastry brush to glaze each muffin.
This makes about 18 muffins.

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