Tuesday, November 14, 2006

Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

More cupcake like than muffin-like, these muffins are most and tangy with sour cream. They are perfect for Mother's Day breakfast with a cup of tea and possibly a bit of creme fraiche or lemon curd.  You could make them for smaller kids by baking them in mini muffin tins, just reduce the baking time to about 10 minutes.  They are best eaten the day that they are made, but you can also freeze them up to a month.


1/2 cup softened butter 
3/4 cup sugar 
2 eggs 
1 tbsp grated lemon rind (or orange is good too) 
1 tsp vanilla 
2 cups flour 
1/3 cup poppy seeds 
1 tsp baking powder 
1/2 tsp each baking soda and salt 
1 1/2 cups sour cream


1. Beat butter and sugar together in a bowl until fluffy. Add eggs one at a time, mixing well after each. Stir in lemon rind and vanilla. Set aside.

2. In a separate bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt. Add to butter mixture alternating with the sour cream, using three additions of dry ingredients and two of sour cream. 

3. Spoon into 12 paper lined muffin cups and bake at 400 F (200 C) for about 20 minutes until a tooth pick inserted in the center comes out clean. 

Makes 1 dozen large muffins or approx 3 dozen mini muffins

Adapted from Canadian Living
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