May 10, 2007

Lemon Poppy Seed Muffins

Muffins are a sign that God loves us and wants us to be happy. Make sure you do not use non-fat yogurt in this recipe. If you don't have yogurt on hand try substituting sour cream but only if you can't get to the store for the yogurt!

Lemon Poppy Seed Muffins

2 cups (280 grams) all-purpose flour

1 tablespoon poppy seeds
1/2 teaspoon (3.5 grams) salt
1/2 teaspoon (2.5 grams) baking soda
1/2 cup (113 grams) unsalted butter
1 cup (200 grams) granulated white sugar
2 large eggs
1 cup (240 ml) plain yogurt (do not use non fat yogurt)
1 teaspoon (5 grams) pure vanilla extract
Zest of one lemon
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a muffin pan with paper liners or else spray with a vegetable spray. Set aside.
In a small bowl, stir together flour, poppy seeds, salt and baking soda. Set aside.
In bowl of electric mixer, fitted with the paddle attachment, cream the butter and sugar. Beat in eggs, one at a time, beating well after each addition. Add the yogurt, vanilla, and lemon zest and beat until well blended.
By hand, stir in flour mixture until just moistened. Do not overmix. Spoon batter using either two spoons or an ice cream scoop into greased or paper lined muffin tins and bake for 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Cool muffins on wire rack for 5 minutes before removing from pan and serving.

For The Glaze:
1/2 cup (60 grams) powdered sugar
1 tablespoons fresh lemon juice

Stir together the powdered sugar and lemon juice. The mixture will be runny. Once the muffins are removed from the oven, wait five minutes, and then drizzle the glaze over the muffins with a spoon. Print Friendly and PDF