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Friday, June 4, 2010

Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

1 3/4 cups bread flour
1 tsp. baking soda

1/2 tsp. salt
1/2 cup granulated sugar
3 Tbsp. poppy seeds
1 Tbsp. lemon zest
1 cup sour cream
1 large egg, lightly beaten
1/3 cup butter, melted
2 tsp. vanilla extract
1/2 cup powdered sugar
1 Tbsp. lemon juice
1/2 vanilla extract

How to Make It:
1) Combine first 6 ingredients in a large bowl, and make a well in the center of mixture. Combine sour cream and next 3 ingredients; add to dry mixture, stirring just until moistened.
2) Spoon batter into greased muffins pans, filling two-thirds full.
3) Bake at 400 degrees for 17-18 minutes or lightly browned. Remove from pans immediately, and cool on wire on racks.
4) Combine powdered sugar, lemon juice, and vanilla in a small bowl, stirring until smooth. Drizzle glaze over muffins and let glaze set.

Yield: 1 dozen

From the Southern Living Cookbook

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