Title: Lemon Poppy Seed Muffins #2
Categories: Bread Muffins
Yield: 1 Servings
| 2 | c | All-purpose flour |
| 3/4 | c | Sugar |
| 1/4 | c | Poppy seeds |
| 1 | tb | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt (optional) |
| 2 | lg | Eggs |
| 1 | c | Buttermilk |
| 1/4 | c | Vegetable oil |
| 1 | | Grated zest of 1 med. lemon |
| 1/3 | c | Fresh lemon juice |
| 3 | tb | Sugar |
Adjust oven rack to top third position; preheat oven to 400 degrees. Coat
12-cup muffin pan with vegetable spray. Thoroughly mix flour, sugar, poppy
seeds, baking powder, baking soda and salt in large bowl. In medium bowl,
whisk eggs, buttermilk, oil and lemon zest until blended. Pour liquid
mixture over dry ingredients and fold in with rubber spatula just until
combined; do not overmix. Spoon batter into prepared muffin cups, dividing
evenly. Bake 20 minutes or until tester comes out clean. Meanwhile, stir
lemon juice and sugar in small bowl until sugar is dissolved; set aside.
When muffins are removed from oven, pierce tops in several places with
toothpick (or carefully with fork). Restir lemon glaze, then slowly drizzle
about 1 tablespoon of lemon mixture over each muffin. Allow muffins to cool
in pan for 10 minutes to absorb syrup, then remove to rack to cool. Makes
12 muffins. From: Earl Shelsby Date: 09-25-93