Today I am made Lemon Poppy Seed Muffins. I adapted a recipe I found on allrecipes.com to fit the suggestions of other bakers. I used whole wheat flour, but I bet these muffins are even better with all purpose white flour. Enjoy my updated recipe!
LEMON POPPY SEED MUFFINS
Oven: 400 Grease muffin tin (12-16)
Combine:
2 cups whole wheat or all purpose white flour
3/4 cup sugar
1/8 cup poppy seeds
2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon salt.
Blend in a separate bowl:
2 eggs
2 cups lemon yogurt
1/4 cup oil
1 tablespoon grated lemon zest
Mix liquid into dry until just combined.
Bake 12-15 minutes.
Meanwhile:
Mix 3 tablespoons of sugar into 1/3 cup of fresh lemon juice.
Once out of the oven, prick muffins with a fork
and gently pour (or brush on) 1 tablespoon of lemon sugar over the top.
Cool 10 minutes before removing muffins from tin.
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