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Poppy Seed
Muffins: Preheat oven to 350 degrees F
(177 degrees C) and place rack in center of oven. Line a 12 cup muffin pan with paper
liners or spray with a non stick vegetable spray. Set aside.
In a small bowl,
whisk or stir
together the flour, poppy seeds, salt, baking powder and baking soda. Set aside.
In the bowl of
your electric
mixer, or with a hand mixer, cream the butter and sugar. Beat in
eggs, one at a time, beating well after each addition. Beat in the lemon
zest, yogurt,
and vanilla until well blended. Stir in the flour mixture just
until moistened. Do not over mix. Spoon the batter using either two spoons or an ice
cream scoop into the prepared muffin tins and bake for 18-20 minutes
or until a wooden toothpick inserted in center comes out clean. (If making jumbo
muffins increase the baking time to about 25 minutes.) Remove from oven and
place on a wire rack to cool for 5 minutes before removing from pan and glazing.
Glaze: While muffins are baking stir together the powdered sugar and lemon
juice. The mixture should be runny. Once the muffins are removed from the oven,
wait five minutes, and then drizzle the glaze over the muffins with a spoon.
Makes 12 muffins
Adapted from Creme de
Colorado Cookbook by the Junior League of Denver
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