Friday, 4 July 2008
Lemon Poppy Seed Muffins
simple and delicious muffins from the bountiful "Baking From my Home to Yours" by Dorie Greenspan
2/3 cups Sugar
Zest of one Lemon
2 Cups All Purpose Flour
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
3/4 cup Sour Cream
2 Large Eggs
1 tsp Vanilla Extract
8 tbsp Unsalted Butter, melted and cooled
2 tbsp poppy seeds
preheat the oven to 200C and butter 12 muffin moulds or line with muffin papers
in a bowl rub the sugar and lemon zest with your fingers until fragrant and moist
whisk in the dry ingredients
in a separate bowl whisk all the other ingredients (except the seeds) and then pour over the dry ingredients - and then mix gently with a spatula making sure only to mix till combined - you dont want to over mix the batter.
gently mix in the poppy seeds again only until just combined.
divide into the prepared pan and bake for 18-20 mins until golden and a thin knife comes out clean when inserted into the centre. remove from oven and let sit in pan for 5 mins before removing.
(these keep quite well so long as kept in an airtight container)