Lemon Poppy Seed Muffins

There's something about lemony, citrus-y things that appeals to me.
The bright colour?
The refreshing fragrance?
The sour-yet-sweet flavour?

And what is it that makes lemon and poppy seed such a perfect match?
Whatever it is; these cupcakes are yummeh.

The recipe is actually from Joy the Baker, one of my favourite food blogger. I just find her funny; and of course, I torture myself by looking at her photographs while at work. Including these muffins.

Ingredients
2/3 cup granulated sugar
zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk or sour cream (I made my buttermilk using milk and a couple tablespoon of lemon juice)
2 large eggs
1 teaspoon vanilla extract
1 stick (8 Tablespoons) butter, melted until browned and cooled
2 Tablespoons poppy seeds
2 Tablespoons granulated sugar (for topping the batter before baking)

For the Glaze

1 cup powdered sugar whisked together with 2 or 3 Tablespoons of lemon juice


1) Preheat oven to 195°C. Line a 12 mold, regular sized muffin tray with paper muffin liners, place the muffin pan on a baking sheet and set aside.

2) In a large bowl, rub the granulated sugar with the lemon zest until the sugar is lightly colored and scented with lemon. (Note: this rubbing releases the essential oil inside the lemon zest.)


3) Whisk in the flour, baking powder, baking soda and salt. In a medium sized bowl whisk together the eggs, buttermilk, vanilla extract, melted butter and lemon juice.

4) Add the wet ingredients to the dry ingredients and fold together. When almost thoroughly mixed, add the poppy seeds.

5) Divide batter between muffin cups. (I'm so meticulous, I measured each cup.)

6) Sprinkle each would be muffin with granulated sugar.

7) Bake for 15 to 18 minutes or until the tops are golden and a skewer inserted in the center of the muffin comes out clean.

8) Let cool in the pan for 5 minutes then transfer to a wire rack to cool completely before glazing.

Somehow mine were a bit sticky; and the muffin case stuck to the cake. I think I'll try this recipe again.

~~Carrot Muffins~~

I've always liked carrot cake.. The sweet taste of those orange creatures along with the perfect aroma of cinnamon.. Tastes just like heaven, don't you think?

I've been promising myself for a while that I would make some carroty muffins as a treat... So now's the time.. Whee~~ *jumps for joy*



The muffins came out lacking a bit of carrot taste, so I guess next time, I'd put in more carrots. But no complains from the friends I fed. They all loved it.. (or they were too hungry to care, I wasn't too sure which.)



Ingredients

50 g pecans or walnuts, toasted and coarsely chopped ** I didn't have any nuts handy, so I went without, it turned out just fine.**

270 g grated raw carrot (about 2-3 peeled carrots)

1 large apple, peeled and grated

260 g all-purpose flour

250 g granulated white sugar

3/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

3 large eggs

3/4 cup (180 ml) safflower, corn, or canola oil

1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups.
2. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. **Skip this if you have omitted the nuts.**
3. Peel and finely grate the carrots and apple. Set aside.
4. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts. Set aside.
5. In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.

Makes 18 standard-sized muffins.

Yummeh~~