Lemon poppy seed muffins
181
- Prep Time15 min
- Total Time15 min
- Makes12 muffins
© Masterfile Images
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
Instructions
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.
Nutrition (per serving)
Calories 262, Protein 5.1g, Carbohydrates 47.6g, Fat 6g.
Bursting with fresh lemon taste and crunchy with poppy seeds, these high-rise muffins are perfect for afternoon tea or a bake sale. They freeze beautifully to be heated up for an after-work snack.
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