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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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No hold barred lemon flavour in these babies! Packed with creamy lemon curd, lemon juice, lemon zest AND lemon extract, they're moist, rich and just textured slightly from cornmeal and poppyseeds. Ingredients:
1 cup flour |
1 cup whole wheat pastry flour |
2 tbsp cornmeal |
2 tbsp sugar |
1 tsp baking soda |
1/2 tbsp baking powder |
pinch salt |
2 tbsp poppy seeds |
1 egg, beaten |
1/2 cup lemon curd (canned lemon pie filling) |
2 tbsp lemon juice |
zest of 1 lemon |
1 tsp lemon extract (optional) |
1 1/4 cups water |
1 tbsp canola oil |
Directions:
1. Preheat the oven to 400F, grease or line 12 muffin cups.
2. In a bowl, whisk together flours, cornmeal, sugar, baking soda, baking powder, salt and poppy seeds. Set aside.
3. In a large bowl, beat together the egg, lemon curd, lemon juice, lemon zest and lemon extract.
4. Add half the dry mixture to the bowl and beat in, followed by the water and canola oil.
5. Add the remaining dry mixture and mix in just until blended. Do not overmix.
6. Bake for 16-18 minutes. Cool in the tins 10 minutes, then turn out onto a rack and cool completely.
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