Monday, January 26, 2009
Muffin Monday/Poppy Seed Muffins
Poppy Seed Muffins
from Scratch Made Easy at Adair Country Inn by Judy Whitman
Preheat oven to 375º F.
Grease muffin tins.
2 cups flour
1/4 cup poppy seeds
1/2 teaspoon salt
1/4 teaspoon baking soda
In the bowl of the electric mixer, cream:
1/2 cup softened butter
3/4 cup sugar
3/4 cup sour cream
1 1/2 teaspoons vanilla
3 Tablespoons lemon juice (called for 1/2 teaspoon lemon extract, which I didn't have)
zest of one lemon
Add dry ingredients and mix until just combined.
Spoon batter into muffin tins, filling them about 3/4 full.
Bake about 20 minutes.
Cool 5 minutes in pan before removing them.
I love lemon, sour cream, and poppy seeds so I was quite sure I'd like these muffins, and of course I do. They are really wonderful. We've having them with Louise's Soup which I changed a bit tonight. When I sautéed the onions, I added some frozen corn and zucchini, and left out the garlic. Still delicious and light with just a little different taste.