Seeking a second batch of muffins for last week’s Fabulous Femmes Film Fest (see my Dinner Party post of May 9, 2014), I decided to pull out everyone else’s favorite, namely these. While I’ll never be a fan, I can tell you that as Lemon-Poppy Seed Muffins go, these are superb. They taste exactly like those in the big coffee chains (faint praise), so if you enjoy that sort of thing, here you go.
* I have a photo, but I don’t want to scare the horses.
Lemon-Poppy Seed Muffins:
2 tbsp. grated lemon rind
1 tbsp. lemon extract
3 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. poppy seeds
1 c. margarine, softened2 c. granulated sugar
4 eggs, room temperature
1 c. buttermilk (see Note)
Icing sugar (“confectioners” sugar or “powdered” sugar), as needed
Preheat oven to 350 deg. F. Drop paper liners into muffin pans or spray-grease lightly. In a small bowl, combine rind and extract. Set aside. Combine dry ingredients, mixing well to disperse poppy seeds. Set aside. In a large mixing bowl, combine margarine and sugar until no graininess remains when mixture is rubbed between thumb and forefinger.
Add eggs one at a time, mixing well after each addition. Add dry ingredients and buttermilk alternately, beginning and ending with dry ingredients. Beat in rind and extract. Spoon into ungreased paper liners in muffin pans. Bake 25-to-30 min. or until a toothpick poked into center of muffins comes out dry. Cool in pan 10 min. before transferring muffins onto cooling rack. Serve warm or at room temperature. Dust tops with sieved icing sugar, if desired. Makes 2 doz. standard-sized muffins.
Note: I used full-fat buttermilk in this recipe.
- From Treats to Remember, 1995, the UBC Food Group
|Cock-a-doodle ... Do-o-o have seconds! That sounds cheesy.|
Immediately Below: Mediterranean Chicken.