Wednesday, June 25, 2008

Lemon Poppyseed Muffins.

 

Lemon Poppyseed Muffins 
 
2/3 cup granulated sugar
one large lemon at room temperature, juice it and save the juice, then finely peel the zest
2 cups King Arthur all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream (do NOT use low or non fat)
2 large eggs
2 teaspoons vanilla extract
1/2 cup unsalted butter, melted in a pan until just starting to bubble and brown, then cooled.
1  and 1/2  Tablespoons poppy seeds

Preheat the oven to 400. Line a 12 muffin pan with paper liners.

In a large bowl mash the sugar with the lemon zest with the flat side of a spoon until the sugar is scented with lemon and has a faint yellow color. Whisk in the baking powder, baking soda, salt and flour.

In another bowl whisk together the eggs, sour cream, vanilla, melted butter and lemon juice.  Make a well in the center of the dry ingredients and add the wet ingredients to that, fold (or stil) gently until incorporated, adding the poppy seeds in when almost completely mixed. There should be some lumps in it, no more than 10-12 stirs.

Bake for 15 to 18 minutes or until the tops are golden and a toothpick inserted in the center of the muffin comes out clean.

Let cool in the pan for 5-6 minutes then remove to a wire rack. When cool glaze with:

1 cup powdered sugar,
2 tsp milk,
1 3/4 tsp lemon extract
1/4 tsp lime juice (or additional lemon extract)
and a splash of 7-up

Whisk together, adding additional 7 up or milk if too thick or additional sugar if too thin.
Enjoy - B.

Note for my shooty readers  - the gun in the background is a Swiss Karabiner K-31.

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