From Home Baked Memories
http://www.homebakedmemories.com
Lemon Poppyseed Muffins
And again, I altered a basic recipe and it turned out wonderfully! Moist and Lemony, these muffins are best eaten while still warm, or at least the same day they are baked. High Altitude has a tendency to dry the recipe out quickly - but don't worry, these muffins will not last long enough to dry out. Similar to the Almond Poppyseed Muffins recipe on page 129, this one works beautifully as mini muffins. Submitted by Randi Levin – author of Baking at High Altitude – The Muffin Lady's Old Fashioned Recipes
Preheat oven to 375 degrees F.
1/4 cup (1/2 stick) melted margarine
3/4 cups sugar
2 eggs
1 cup milk
2 1/2 tablespoons lemon juice
1 teaspoon lemon extract
1 heaping tablespoon lemon curd
2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon soda
1/4 cup poppy seeds
1. Thoroughly mix the melted margarine, sugar, eggs, milk, lemon juice, lemon extract and lemon curd.
2. Add the dry ingredients and poppyseeds to the egg mixture. Thoroughly mix batter until all ingredients are fully incorporated.
3. Grease 5-6 large muffin pans sections or 10-12 regular size muffin pan sections or 2 dozen mini muffin sections.
4. Fill each muffin section 7/8 full with the batter.
5. Bake 15-35 minutes (depending on the size of the muffin sections), until firm to touch or until an inserted toothpick comes out clean.
Add 1 extra egg when doubling or add 2 extra eggs when tripling this recipe.
Variations: Omit the poppy seeds and add 1 cup fresh raspberries or blueberries sprinkled with a pinch of flour prior to adding to the batter.
Submitted by Randi Levin – author of Baking at High Altitude – The Muffin Lady's Old Fashioned Recipes
1/4 cup (1/2 stick) melted margarine
3/4 cups sugar
2 eggs
1 cup milk
2 1/2 tablespoons lemon juice
1 teaspoon lemon extract
1 heaping tablespoon lemon curd
2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon soda
1/4 cup poppy seeds
1. Thoroughly mix the melted margarine, sugar, eggs, milk, lemon juice, lemon extract and lemon curd.
2. Add the dry ingredients and poppyseeds to the egg mixture. Thoroughly mix batter until all ingredients are fully incorporated.
3. Grease 5-6 large muffin pans sections or 10-12 regular size muffin pan sections or 2 dozen mini muffin sections.
4. Fill each muffin section 7/8 full with the batter.
5. Bake 15-35 minutes (depending on the size of the muffin sections), until firm to touch or until an inserted toothpick comes out clean.
Add 1 extra egg when doubling or add 2 extra eggs when tripling this recipe.
Variations: Omit the poppy seeds and add 1 cup fresh raspberries or blueberries sprinkled with a pinch of flour prior to adding to the batter.
Submitted by Randi Levin – author of Baking at High Altitude – The Muffin Lady's Old Fashioned Recipes