And so the carb overload continues.
Last time we had a pleasantly sinful Sunday. Today I’m going down memory lane with a family favorite : the Lemon Poppy Seed Muffin recipe.
My first attempt was rather disastrous (a little over grilled) and certainly didnt do justice to mum’s version.
So as promised, I’ve given it another go and the result is in my sense, “worthy of the Gods“. Lol.
Lemon lovers ABSTAIN. This is a one-way ride to lemon heaven you’re not ready to forget.
Okay, enough fooling around. Here’s what you’ll need :
Preparation time : 10 minutes
Cooking time : 18-20 minutes
Total time : 30 minutes
Yield : 12 muffins
For the Muffins:
2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups All-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sour cream or plain Greek yogurt
2 large eggs
1 tsp pure vanilla extract
1 stick unsalted butter, melted and cooled
2 Tbsp poppy seeds
For the garniture :
1-2 Tbsp confectioners’ sugar, sifted
3 lemon slices cut into 4
1. Preheat oven to 180 degrees C. Grease a standard 12-cup muffin tray or line with paper muffin cups and set aside.
2. In a large bowl, using your fingertips, rub in the sugar and lemon zest together until the sugar is moist and the fragrance of the lemon is strong. Whisk in the flour, baking powder, baking soda and salt.
In a separate small bowl, whisk the sour cream (or Greek yogurt), vanilla, eggs, lemon juice and melted butter together until well blended.
3. Mix the liquid ingredients into the dry ingredients gently stirring to blend.
Don’t over mix.
Stir in the poppy seeds and divide the batter evenly among the muffin cups.
5. Transfer the muffin tray to a cooling rack and leave the muffins to cool off for 5 minutes before carefully removing each muffin from its mold.
Cool the muffins completely on the rack before garnishing.
They certainly are bringing back the sunshine in my life at the moment : breakfast, lunch and supper included.
All images are Copyright©
Photos credits by Teekay
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