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Serve up a batch of these tender, sweet lemon poppy seed muffins to friends and family in honor of Veterans Day. Worldwide, the poppy flower is forever linked to remembrances of World War I, which ended at 11:00 a.m., on November 11, 1918.
Lemon Poppy Seed Muffins
When zesting the lemon, be sure to avoid the white pith, which adds a bitter flavor to the muffin if used.
Preparation time: 10 minutes
Baking time: 15 minutes
Yield: 12 muffins
1/3 cup buttermilk
1/4 cup vegetable oil
1 egg, lightly beaten
2/3 cup sour cream
2 tablespoons fresh lemon juice
1 teaspoon lemon extract
1-3/4 cup all-purpose flour
1/4 cup poppy seeds
1 tablespoon grated lemon peel
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1. Preheat the oven to 400 degrees. Grease or line 12 muffin cups.
2. In a large mixing bowl, combine the buttermilk, oil, egg, sour cream, lemon juice, and lemon extract. Add the flour, poppy seeds, lemon peel, baking powder, baking soda, and salt and mix with a spoon just until moistened.
3. Fill the muffin cups about three-quarters full. Bake for about 15 minutes or until a toothpick inserted into the center comes out clean. Remove from the pans and cool the muffins on a wire rack.
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