A Sarcastic Appetite

Lemon Poppy Seed Muffins
July 20, 2010, 10:22 pm
Filed under: Uncategorized

Oh, lemon poppy seed muffins. I baked you ages ago, back when the temperature hadn’t cracked 100 for, you know, like, three days in a row. It was practically winter back then, and some delicious muffins seemed just the thing. I had vague memories of loving these when I was younger, and was also maybe subconsciously looking to riff on this classic Seinfeld episode…..

Of course, I then baked them and promptly went away for the weekend, but the Nutritional Ninja assures me they were “positively” delicious. Yeah, I went there.

Lemon Poppy Seed Muffins

From Sara Foster’s Fresh Every Day. Makes 12-18 muffins.

2 1/2 c. all-purpose flour

1/4 c. poppy seeds

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 stick butter, softened

3/4 c. sugar

2 large eggs

1/2 c. well-shaken buttermilk

zest and juice of 2 lemons

1 tsp. vanilla extract

Preheat oven to 375º. Line a cupcake pan with liners. In a medium bowl, stir together the flour, poppy seeds, baking powder, baking soda, and salt. In another large bowl, beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mix the zest and lemon juice, the vanilla, and the buttermilk. Add to the egg mixture, alternating with the flour mixture, mixing by hand to combine. Stir just until no flour is visible, so as not to overmix.

Scoop the batter into the cups, about 1/2 c. in each. Bake, about 20 minutes until a toothpick comes out just clean. Allow to cool in the pan before popping them out.

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