vLemon Poppy Seed Muffins

By Shaylie

Need to review original recipe

These muffins are easy to make and taste good with or without the glaze.They are a perfect neat for a school lunch or breakfast on the go.

Ingredients

• Glaze:
• 1-1/2 Cups granulated sugar
• 1/2 Cup butter softened ( 1 stick)
• 1 TB. PURE LEMON EXTRACT
• 1 tsp. PURE VANILLA EXTRACT
• eggs
• 1 tsp.M1NCED LEMON PEEL rehydrated in 1 TB. water
• 1 Cup sour cream
• 1 Cup BLUE POPPY SEEDS
• Cups all-purpose flour
• 9 tsp. baking powder
• tsp. salt
• 3 Cup milk
• 1 Cup powdered sugar
• 5 tsp. milk
• 1/2 tsp. PURE LEMON EXTRACT

Details

Servings 24

Preparation

Step 1

Preheat oven to 350'. Put 24 cupcake papers into muffin pans and set aside.With a hand mixer, beat together the sugar and butter until well blended. Add the LEMON and VANILLA EXTRACTS and eggs and beat until fluffy. Mix in the MINCED LEMON PEEL,sour cream, and POPPY SEEDS. In a separate bowl,sift together the flour baking powder,and salt.Gradually add the flour mixture to the POPPY SEED batter, alternating
with the milk. Beat after each addition and scrape the sides of the bowl.The batter will he thick and fluffy Using a spoon, fill the cupcake papers 'A full.Bake at 350' for 20-24 minutes,switching the pans on the racks after 12 minutes.They are done when a toothpick inserted in the middle comes out clean or the tops spring back when touched. Remove the muffins from the pans and cool on a cooling rack. While they are cooling, mix your glaze. Put all of the glaze ingredients into a bowl and mix with a spoon until well biendeci.When the muffins are completely cool, frost with a thin layer of glaze.