| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Lemon Poppyseed Muffins |
Ingredients
2 cups all-purpose flour
3/4 cup white sugar
1/4 cup poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup lemon flavored yogurt
1/4 cup vegetable oil
1 Tablespoon grated lemon zest
1/3 cup lemon juice
3 tablespoons sugar
Method
Preheat oven to 400° Lightly grease a muffin tin.
Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda
and salt. In a separate bowl mix the eggs, buttermilk or yogurt, vegetable oil and
lemon zest or oil. Blend well and pour over the flour mixture. Mix until just combined.
Do no overmix
Spoon batter evenly between the prepared muffin cups. Bake for 20 minutes.
Combine the lemon juice with the remaining 3 tablespoons white sugar
Stir into sugar dissolves. Once the muffins are baked pierce the tops several times
with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar
mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before
removing them from the tin
2 cups all-purpose flour
3/4 cup white sugar
1/4 cup poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup lemon flavored yogurt
1/4 cup vegetable oil
1 Tablespoon grated lemon zest
1/3 cup lemon juice
3 tablespoons sugar
Method
Preheat oven to 400° Lightly grease a muffin tin.
Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda
and salt. In a separate bowl mix the eggs, buttermilk or yogurt, vegetable oil and
lemon zest or oil. Blend well and pour over the flour mixture. Mix until just combined.
Do no overmix
Spoon batter evenly between the prepared muffin cups. Bake for 20 minutes.
Combine the lemon juice with the remaining 3 tablespoons white sugar
Stir into sugar dissolves. Once the muffins are baked pierce the tops several times
with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar
mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before
removing them from the tin