Weekends are for Muffins

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These may not have been the perfect muffin, but they sure were good. Very nice lemon flavour – and the poppyseeds added a nice touch. Lemon poppyseed loaves are my favourite treat at Starbucks when I splurge on more than just the already-splurgy-$4-latte, so I had a feeling I’d enjoy this homemade version.

Lemon Poppy Seed Muffins, from recipezaar.com:

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 2 large eggs, separated
  • 1 1/3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons poppy seeds
  • 2 lemons, zest of, grated
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk or plain yogurt *
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla*
  1. Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
  2. In a large bowl, cream the butter and sugar until fluffy.
  3. Add the egg yolks, one at a time.
  4. Beat well after each.
  5. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
  6. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
  7. Beat just until smooth.
  8. In another bowl, beat the egg whites until soft peaks form.
  9. Gently fold them into the muffin batter until blended.
  10. Spoon the batter into the prepared pan, 3/4-full.
  11. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  12. Cool for 5 minutes before removing to cool completely.
     
    * Our only variation: we left out the vanilla and used homemade vanilla yogurt.
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