Friday, 2 April 2010

Lemon Poppy Seed Muffins

These are quick and tasty and are relatively low in fat compared to Grandma's Lemon Cake.

3/4 cup granulated sugar (I use half sugar, half Splenda)
zest and juice of 1 lemon (about 3 tbsp lemon juice)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons poppy seeds

3/4 cup buttermilk or sour cream
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup melted butter


1/2 cup icing sugar mixed with 1-2 tablespoons of lemon juice

Preheat oven to 375 degrees F.

Mix lemon zest and sugar together. Mix with other dry ingredients and poppy seeds. Beat eggs and add other wet ingredients. Combine with dry ingredients and mix together until well blended.

Put batter in muffin tin (12 muffins) or you can make one 8x5 loaf with this recipe

Bake for 15 to 20 minutes or until the tops are golden and firm to touch (for muffins)

Bake at 350 degrees F for 50 minutes or so if making a loaf.

Put glaze on tops when they are still warm.

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