It’s been a while since I last blogged. I promise I’ve been cooking, but it’s been our favorites over and over. I need to get back to trying new recipes. Mother’s Day gave me a chance to do some baking. I turned to a cook book called “Baking Day” that’s I’ve had for quite some time but hadn’t cracked open. The next two recipes came out of it. I enjoyed these muffins. The lemon was subtle but very good.
3 cups all purpose flour
1 tbsp baking powder
heaping 1/2 cup superfine sugar
2 tbsp poppy seeds
4 tbsp butter
1 extra large egg, beaten
1 cup milk
finely grated rind and juice of 1 lemon
Preheat the oven to 375 degrees. Place 12 muffin paper liners in a muffin pan.
Sift the flour and baking powder into a large bowl and stir in the sugar.
Heat a heavy skillet over medium-high heat and add the poppy seeds. Toast the poppy seeds for about 30 seconds, shaking the skillet to prevent them from burning. Remove from the heat and add to the flour mixture.
Melt the butter, then beat with the egg, milk, lemon rind and lemon juice. Pour into the dry mixture and stir well to mix evenly to a soft, sticky dough. Add a little more milk if the mixture is too dry. [I didn’t need to]
Spoon the mixture into the paper liners, then bake in the preheated oven for 25-30 minutes, or until risen and golden brown. Lift onto a wire rack to cool.
Makes 12 muffins