Lemony Poppy Seed Muffins |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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These golden goodies are always popular at brunches and bake sales. For a great holiday gift, put the muffins in a pretty basket or other container and add a jar of preserves. Ingredients:
1/2 cup butter, softened |
3/4 cup sugar |
2 eggs |
3/4 cup sour cream |
1/4 cup lemon juice |
3 teaspoons lemon extract |
1 teaspoon vanilla extract |
1 teaspoon grated lemon peel |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
2 tablespoons poppy seeds |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon peel.
2. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds.
3. Fill six greased jumbo muffin pans. Bake at 375° for 20-23 minutes or until a toothpick inserted near the center comes out clean. Remove to a wire rack. Serve warm. Yield: 6 jumbo muffins.
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