Poppy Seed Muffins
Muffins: Preheat oven to 400 degrees F
(205 degrees C) and place rack in center of oven. Line a 12 cup muffin pan
with paper liners or spray each muffin cup with a non stick vegetable spray.
In a bowl,
whisk the flour with the poppy seeds, salt, and baking soda.
In the bowl of
mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Beat in
the eggs, one at a time, beating well after each addition. Scrape down the
sides of the bowl as needed. Beat in the lemon
zest, yogurt (or sour cream),
and vanilla extract until well blended. Stir in the flour mixture just
until moistened. Do not over mix. Spoon the batter into the muffin cups using two spoons or an ice
cream scoop. Bake for about 18-20 minutes
or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and
place on a wire rack to cool for about five minutes before removing from pan.
Lemon Glaze: Place the sugar in a small bowl and stir in the lemon juice.
While the muffins are still warm, drizzle the tops with the glaze.
Makes 12 muffins
Poppy Seed Muffins:
2 cups (260 grams) all-purpose
tablespoon poppy seeds
1/2 cup (113
1 cup (200
grams) granulated white
Zest of one
cup (240 ml) plain yogurt
sour cream (do not use non fat yogurt or sour cream)
1 teaspoon pure
Lemon Glaze: (optional)
1/2 cup (60 grams)
confectioners sugar (powdered or icing sugar)
2 tablespoons fresh lemon
Note: Lemon zest is the yellow outer
skin of the lemon that contains the fruit's flavor