Last week I have made this amazing lemony and delicious muffins.
Friday morning, before work, I decided to make some muffins but I had no time to go to the grocery store so I opened the counter, looking to see what ingredients I have,when I saw the poppy seeds.
Decision made. Poppy seeds muffins it will be. I have done this version before but I never saved the recipe I used, so this time I had to look for a recipe again. I found one that sounded perfect for me because I had everything I needed right here at home. My inspiration this time came from the Chatelaine Magazine ( on line )
- 1/2 cup unsalted butter ( I used 1/2 cup of grape seeds oil )
- 2 cups all-purpose flour
- 1/3 cup poppy seeds
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 lemons
- 1 cup granulated sugar ( I used 1 cup of brown sugar )
- 2 eggs
- 1 cup regular sour cream
- 1/2 tsp lemon or vanilla extract ( I used lemon extract )
Let”s do it
Preheat the oven to 400F. Lightly oil a 12-cup muffin tin or line it with paper cups. In a medium bowl, stir flour with poppy seeds, baking powder, baking soda and salt. Grate peel from lemons into flour mixture and stir until well mix. Squeeze the 2 lemons into a small bowl and set aside.
In a large bowl, whisk together sugar with eggs until well mixed. Add the oil and mix until creamy. Then stir in sour cream, lemon juice and lemon extract until well mixed. Stir in flour mixture just until mixed. Divide the batter between muffin cups.
Bake them in the preheated oven for about 18 to 20 minutes. Remove pan to a cooling rack. After 5 minutes, turn out muffins and enjoy them.:)
Bon Appetite !!!