Thursday, May 12, 2005

Lemon-Poppy Seed Muffins

Lemon Poppy Seed MuffinsLemon-Poppy Seed Muffins (Adapted from Simply Recipes)

For the muffins

1 1/2 cups of all-purpose flour
1 1/2 cups whole wheat pastry flour
2 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 tablespoon lemon zest
10 tablespoons unsalted butter, softened
2 large eggs
1 1/2 cups plain yogurt

For the glaze

1 cup confectioner's sugar
2 tablespoons fresh lemon juice

Preheat oven to 375

In a medium bowl, whisk together flours, poppy seeds, baking powder, baking soda and salt.

In a large mixing bowl, add sugar and zest - rub the two together with your fingers until the lemon zest is evenly distributed and the sugar takes on a light yellow hue. Add butter and cream mixture together until light and fluffy. Add eggs, one at a time, beating until combined after each.

Add the flour mixture and yogurt alternately to the butter mixture, starting and ending with the flour, beating on low speed after each addition just until combined - do not over-mix.

Evenly divide the mixture between 14 wells of a couple muffin pans lightly coated with nonstick spray - fill the empty wells with water to prevent them from scorching. Bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 25 to 30 minutes. Remove and place pan on wire rack to cool. After 5 minutes, carefully remove muffins from pan.

In a small bowl, whisk together the confectioners' sugar and lemon juice - if the glaze is too thick to drizzle, add a little more juice. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin - you probably won't use all of the glaze, so when they have cooled, you can brush the rest over for a more iced effect.

Makes 14 muffins.

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