Lemon Poppy Seed Muffins

I love Poppy Seed. Always have. So it sn’t any wonder that Poppy Seed Muffins are among my favorites.

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Today I made some satisfying muffins using Splenda as my sweetener. I thought it might counter balance the Buttermilk…

Anyway here is my recipe.

Mix together:

2 cups Flour

3/4 cup Splenda (or sugar if you prefer)

3 Tbs Poppy Seeds

1 tsp Baking Powder

1/2 tsp Salt

1/2 tsp Baking Soda

and the zest from 1 Lemon

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In a separate bowl, melt 1 stick of Butter ( I use my microwave but obviously a pan on the stove would work too). Whisk in 3/4 cup Buttermilk and add to the dry ingredients.

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Beat in 2 Eggs and blend well before before adding

2 Tbs Orange Juice and 1/2 tsp Vanilla.

My eggs are fresh. The yokes are much deeper yellow than store bought. This will give my muffins a more pronounced yellow color.

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Pour the batter into muffin cups and bake preheated oven at 400 degrees for 25 minutes.

While they are cooking, stir together the juice from your zested Lemon and 4 Tbs Sugar ( I used real sugar for this part).

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Remove from the oven and brush with the juice mixture. Continue to bake for 5 more minutes. Remove and again brush with the Lemon Juice. Allow them to cool.

The Buttermilk give these muffins a full body. The result is a more muffin like texture, rather than that of a cake. To me it feels more like a day starter than a dessert cupcake.

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The Lemon and Sugar gives the tops a nice, slightly sticky zing.  Just perfect with a cup of tea!

 

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