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Key Lime Digital Designs: Lemon Poppy Seed Muffins

Key Lime Digital Designs: Lemon Poppy Seed Muffins

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Lemon Poppy Seed Muffins

Posted: 01 Mar 2012 11:27 PM PST


Hi there! I’m Jesseca from Sweet Treats & Good Eats! I am so excited to be guest posting here at Key Lime! Today I’m going to share with you one of my family’s favorite recipes! But first, a little back story. You see… I have a two year old that LOVES breakfast. He will eat basically anything I put in front of him. Fruits, vegetables, grains… you name it, he’ll eat it! As a reward, twice a week, I like to give him control of what I make. It never fails that he picks these lemon poppy seed muffins!  Not that I blame him. The flavor in these is out of control. You definitely taste the citrus flavor right away, and the cake is so light and moist! Your home smells amazing as these bake, and it’s hard not to do a taste test before the glaze is added! It is also super convenient to toss the left overs in the freezer to save for those mornings when you just don’t have the time to bake a whole batch.
But enough talking. Let’s get to the good stuff!
Lemon Poppy Seed Muffins
{Recipe adapted from the one found here: Allrecipes}
1 cup white whole wheat flour
1cup all-purpose flour
3/4 cup white sugar
1/8 cup poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
 2 lemon burst yogurt cups (6oz each)
1 teaspoon lemon extract (optional)
1/3 cup vegetable oil
1 tablespoon grated lemon zest
For the glaze:
1cup powdered sugar
2-3 tablespoons of fresh squeezed lemon juice

 
-Start by preheat oven to 375 degrees. Lightly grease a muffin tin, or line it with paper liners.
-Combine your flour, white sugar, poppy seeds, baking powder, baking soda and salt. Whisk together, then set aside.
 
-In a separate bowl, beat the eggs, yogurt, extract, vegetable oil, and lemon zest. Blend well and pour over the flour mixture. Mix until just combined being careful not to over mix.
 
-Fill your muffin cups 2/3 full of batter.  Pop them into the oven and bake for 15-20 minutes, or until a toothpick comes out clean. You’ll want to watch them closely to avoid over baking. Keeping the muffins in the tin, place on a wire rack.
 
- Whisk together the powdered sugar and 2-3 tablespoons of lemon juice. Use a toothpick to pierce the top of each muffin several times. Drizzle glaze over each one making sure to cover them in a hefty amount of the sugary goodness.
 

 
Thanks so much Kendra for letting me take over today!
It’s been a blast, and I hope to see some of you soon over at Sweet Treats & Good Eats!
Jesseca

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