LEMON POPPY SEED MUFFINS

By jarren

Ingredients

• 2 lemons
• 1 1/4 cups granulated sugar
• 3 cups all-purpose flour
• 3 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 tbsp poppy seeds
• 1 egg
• 1 1/4 cups milk
• 1/4 cup butter, melted

Details

Servings 12
Preparation time 15mins
Cooking time 35mins
Adapted from chatelaine.com

Preparation

Step 1

Preheat oven to 375F (190C). Grease 12 muffin cups or line with paper cups. Finely grate peel from lemons. Mix half of peel with 2 tablespoons (30 mL) sugar and set aside to sprinkle over muffins. Squeeze juice from lemons. Measure out 1/2 cup (125 mL) juice and stir in remaining peel.

Using a fork, stir flour with remaining sugar, baking powder, baking soda, salt and poppy seeds in a large mixing bowl. Whisk egg in a small bowl. Then whisk in milk, lemon juice and butter. Milk may curdle when mixed with lemon juice. Immediately stir egg mixture into flour mixture just until combined.

Spoon into muffin cups. Sprinkle tops with lemon-sugar mixture. Bake in centre of preheated 375F (190C) oven until golden and a cake tester inserted into centre of a muffin comes out clean, about 20 to 25 minutes. Cool muffins in cups for 5 minutes. Then turn out onto a cooling rack. Store muffins in a sealed bag at room temperature for up to 2 days or freeze.



Preparation time: 15 minutes
Baking time: 20 minutes