Thursday, February 21, 2013
Did you know you can fail a drug test if you eat too many poppy seeds?
This recipe breaks with tradition. You start with dry ingredients then beat in the wet ingredients. Be sure to grease your muffin tin well.
Lemon Poppy Seed Muffins
(adapted from Homemade by Ivy Vann)
Makes 12 extra large muffins
1/2 cup poppy seeds
grated rind of 1 - 2 lemons
1/2 cup butter, softened
1 t. salt
1 t. baking soda
2 cups flour
1 cup sugar
1 cup yogurt
3 T. lemon juice mixed with confectioner's sugar to taste
Mix dry ingredients thoroughly. Beat in butter. Combine eggs, yogurt, and 1/2 cup lemon juice. Add 1/3 of egg mixture to flour and beat 1 minute. Add 1/2 more egg mixture and beat 20 seconds, add remaining egg mixture and poppy seeds and lemon rind and beat 20 seconds. Spoon into greased muffin tins. Bake at 350 degrees for 25 minutes. Remove from oven and immediately poke 6 to 8 holes in the tops of the muffins and spoon remaining lemon juice over them. Remove from pans when lukewarm.
P.S. -- Do believe everything you read on the Internet? If so, I have a French model I can introduce you to.