I made lemon-poppy muffins yesterday. This was my first attempt to modify my basic muffin recipe to this new variety.

They are not lemon enough, and my poppy seeds are very stale. Next time I think I will add a little lemon oil.

Recipe below the fold

Dries:
1 cup all purpose flour
1 cup plus one tablespoon cake flour
1/4 tsp salt
1/4 cup sugar
2 tsp baking powder
1 tsp baking soda
2 rounded tablespoons dried buttermilk powder

Wets:
1 egg
1/4 cup plain nonfat yoghurt
1 tbsp oil (approximate)
zest and juice of 1 lemon
1 cup skim milk

Other:
1/4 cup poppy seeds

Method:
preheat oven to 425f
combine dries in a large mixing bowl, whisk until light and fluffy
beat egg, oil and yoghurt
beat in lemon zest and lemon juice
beat in milk

Add wets to dries
fold briefly
add poppy seeds
continue folding until evenly mixed. Use as few strokes as possible, a mixture of sweeping folds and short, deft jabs at the dries at the bottom of the bowl.

Put batter into cups, expect to mostly fill the cups

Bake 15 to 22 minutes until golden brown on top (my oven and tray take 17 minutes exactly). The muffins will not rise very much.

Remove from oven
Run the back of a knife between the muffin and the side of the cup
Remove to a cooling rack

eat.

Posted by Red Ted at June 28, 2004 02:34 AM | TrackBack