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Lemon poppy seed muffins
Nb persons: 0
Yield:
Preparation time: 20 min
Total time: 45 min
Source:
Lemon Poppy Seed Muffins By Dine & Dish Added September 30, 2004 | Recipe #100943 Recipe Ratings & Reviews(61) Photos(13) Photo by Marg (CaymanDesigns) 1/13 Photos of Lemon Poppy Seed Muffinsmorephotos Add Your Photo Rate it! | Read 61 Reviews Cook Time: 25 min Dine & Dish's Note: These moist and delicious muffins are sure to be a hit at your next ladies brunch or tea! Ingredients: Servings: 10-12 Units: US | Metric | |
1/2 cup | sweet creamy butter, softened |
2/3 cup | sugar |
2 large | eggs, separated |
1 1/3 cups | flour |
1 teaspoon | baking powder |
1/2 teaspoon | baking soda |
2 tablespoons | poppy seeds |
2 | lemons, zest of, grated |
1/4 teaspoon | salt |
1/2 cup | buttermilk |
1/2 cup | plain yogurt, alternative |
2 tablespoons | lemon juice |
1 teaspoon | vanilla |
Directions:
1
Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
2
In a large bowl, cream the butter and sugar until fluffy.
3
Add the egg yolks, one at a time.
4
Beat well after each.
5
In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
6
With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
7
Beat just until smooth.
8
In another bowl, beat the egg whites until soft peaks form.
9
Gently fold them into the muffin batter until blended.
10
Spoon the batter into the prepared pan, 3/4-full.
11
Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
12
Cool for 5 minutes before removing to cool completely.
13
I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.
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