Raspberry Filled Poppy Seed Muffins |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 15 |
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Another great find in a TOH booklet. Original recipe submitted by C. Schmeling. Great moist muffin that has just a fun twist with the raspberry preserve filling. The glaze is just a fun topping that gives it a bit more flavor. Original recipe calls for only 2 tsp of poppy seeds but I did not read it correctly and used 2 tablespoons - that was fine too! Ingredients:
2 1/4 cups all-purpose flour |
1 1/4 cups sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/8 teaspoon baking soda |
3 eggs |
1/2 cup canola oil |
1/2 cup buttermilk |
3/4 cup pecans, chopped (i've used almonds with success) |
2 tablespoons lemon peel, grated |
2 teaspoons poppy seeds (i used 2 tbs and it was fine!) |
3 tablespoons seedless raspberry preserves |
3/4 cup confectioners' sugar |
1/4 cup lemon juice |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda.
2. In another bowl, whisk the eggs, oil and buttermilk. Stir this into the flour mixture just until moistened.
3. Fold in the chopped nuts, lemon peel and poppy seeds.
4. Fill paper lined muffin cups with a rounded tablespoon of batter. Drop 1/2 teaspoon of raspberry preserves on top of that batter. Top with remaining batter evenly over all 18 muffins.
5. Bake at 350F for 15-20 minutes or until toothpick test is clean.
6. Combine glaze ingredients. Poke holes in warm muffins and drizzle with the glaze.
7. Cool for 5 minutes before removing from pans to cool completely on wire racks.
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