Tuesday, November 14, 2006

Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

A little bit muffin, little bit cupcake, these are Kevin's favorite muffin.

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

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. 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.

Spoon into 12 paper lined muffin cups and bake at 400 F (200 C) for about 20 minutes. In the photo I had used a mini muffin pan, and baked them about 10-12 minutes.

Makes 1 dozen large muffins or approx 3 dozen mini muffins

© 2011 Notes From the Cookie Jar, AllRightsReserved.

Designed by ScreenWritersArena