Lemon-Poppy Seed Muffins
adapted from Joy of Baking
Makes 12 Muffins
2 cups all-purpose flour (can use one cup ww pastry)
1 tablespoon poppy seeds
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter
1 cup white sugar
2 large eggs
zest of one fresh lemon (yellow part only)
1 cup plain yogurt or sour cream (not non-fat)
1 teaspoon pure vanilla extract
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1. Preheat oven to 400 degrees (205 C). Place rack in center of oven. Line a 12-cup muffin pan with paper liners or spray each muffin cup with non-stick spray.
2. In a bowl, whisk the flour with the poppy seeds, salt, and baking soda. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Scrap down the sides of the bowl as needed. Beat in the lemon, yogurt or sour cream, and vanilla until well blended. Stir in the flour mixture just until moistened. Do not overmix. Spoon or scoop the batter into the muffin cups using two spoons or an ice cream or cookie scoop.
3. Bake for 15-20 minutes or until a toothpick comes out clean. Remove from oven and place on a wire rack to cool. Remove muffins from pan and place on a large serving platter.
4. Lemon Glaze: Place the sugar in a small bowl and stir in lemon juice. While muffins are still warm, drizzle the tops with the glaze.
5. To serve for breakfast: Let cool completely and then cover. Next morning, warm up individual muffins for 15-30 seconds or until warm.
adapted from Mel's Kitchen Cafe
1/3 cup sugar
zest from one fresh lemon
2 cups frozen blueberries (or 2 cups fresh), divided
1 cup sugar + 1 teaspoon, divided
2 1/2 cups (12 1/2 ounces) all-purpose flour (can use some ww pastry)
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons butter, melted and cooled slightly
1/4 cup oil (vegetable, sunflower or canola)
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1. For the topping, stir together sugar and lemon zest in a small bowl and set aside. (You can work it with your fingers to make it really fragrant.)
2. For the muffins, place an oven rack in the middle position and preheat oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray. Bring one cup blueberries and 1 teaspoon sugar to simmer in a very small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.
3. Whisk the flour, baking powder, and salt together in a large bowl. Toss the remaining 1 cup berries in with the flour mixture. Whisk remaining 1 cup sugar and eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour – don’t overmix or the muffins won't be as tender.
4. Using ice cream scoop or large spoon, fill the muffin cups until they are about 3/4 full. Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer (or a chopstick), gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar evenly over the muffins.
5. Bake until the top of the muffins are golden and just firm, 15-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving, or, to serve for breakfast: Let cool completely and then cover. Next morning, warm up individual muffins for 15-30 seconds or until warm.
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