LEMON-POPPY SEED MUFFINS
Make any excuse for a cup of tea or coffee instantly elegant with these delicate muffins.
1 1/3 cups all-purpose flour
2/3 cup sugar
2 tsp. poppy seed
3/4 tsp. baking powder
1/4 tsp. baking soda
1 beaten egg
1/3 cup butter or margarine, melted
2 tsp. finely shredded lemon peel
3 Tbsp. lemon juice
1/2 cup buttermilk
Grease thirty 1 3/4-inch muffin cups or twelve 2 1/2-inch muffins cups or line with paper bake cups; set aside.
In a medium mixing bowl stir together the flour, sugar, poppy seed, baking powder, and baking soda. Make a well in the center of dry ingredients; set aside.
In another medium mixing bowl combine the egg, butter, lemon peel, and lemon juice. Add buttermilk and stir till combined. Add egg mixture all at once to the dry ingredients. Stir just till moistened (batter should be slightly lumpy).
Spoon batter into prepared muffin cups, filling each two-thirds full. Bake in a 400 degree F. oven about 15 minutes or till lightly golden. (Bake 2 1/2-inch muffins 20 to 25 minutes.) Cool in muffin cups on a wire rack for 5 minutes. Then remove muffins from muffin cups. Serve warm. Cover and store any leftovers at room temperature or in the refrigerator for up to 3 days. Makes about 30 mini or 12 regular muffins.
Nutrition facts per mini muffin: 59 cal., 1 g pro., 9 g carbo.,
2 g total fat (1 g sat. fat), 13 mg chol., 47 mg sodium, 0 g fiber.
Daily values: 2% vit. A, 1% vit. C, 1% calcium, 2% iron.
Click here to return to the Misc. list