The Date: 8 April 2012
I really loved these! They would have been best warm, but I had to bake them Saturday and take them to Easter lunch Sunday afternoon. I still thought they were great, especially zapped in the microwave.
I had poppy seeds in the pantry already, but after reading online that they go bad unless frozen or refrigerated, I went out and bought new ones just to be safe. I put the new bottle in the freezer, so next time I should be OK to use them.
What You Need:
2 C flour
What You Need:
2 C flour
2 tsp baking powder
1/4 tsp salt
1/2 C butter, at room temperature
1 tsp finely grated lemon zest (about one whole lemon, zested)
2/3 C sugar, plus extra for sprinkling on top
2 eggs, at room temperature
4 tsp poppy seeds
1/2 C milk
Your Turn:
Preheat oven to 375. Line 12-cup muffin tin with papers, or butter insides of cups. Zest one whole lemon with a fine grater.
Sift together into a medium bowl
· 2 C flour
· 2 tsp baking powder
· 1/4 tsp salt
In a large bowl, use an electric mixer to cream together
· 1/2 C butter (1 stick)
· 1 tsp lemon zest
· 2/3 C sugar
until light and fluffy, about 2 minutes.
Scrape sides of the bowl, then add the 2 eggs, one at a time, beating well after adding each one.
Stir in 4 tsp of poppy seeds with a spoon.
Now, this is the important part. This will determine whether your muffins rise properly or not. You really have to just barely blend the ingredients; don't overmix it. Mine didn’t do so well this first time. Using a spoon, gently fold in about 1/3 of the flour mixture to the butter/sugar/egg mixture. Don’t over-stir it! Then fold in about half of your 1/2 C milk. Fold in another 1/3 of the flour mixture. Don’t overmix! Fold the rest of the milk, then the last 1/3 of the flour mixture.
Divide the batter evenly among your 12 muffin cups. Sprinkle tops with sugar.
Bake until golden brown, about 25 minutes. Serve warm, if possible.
Happy (belated) Easter!
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