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Lemon and Poppy Seed Muffins

©The Creative  Minds

Weilheim-Schongau, Germany

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Wall Art

Stationery

Artist's Description

ingredients
1/2 cup sweet creamy 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 1/2 cup plain yogurt
2 tablespoons lemon juice
1 teaspoon vanilla

Directions:
Preheat oven to 350°F line muffin tin with paper muffins cups
In a large bowl, cream the butter and sugar until fluffy.
Add the egg yolks, one at a time.
Beat well after each.
In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
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.
Beat just until smooth.
In another bowl, beat the egg whites until soft peaks form.
Gently fold them into the muffin batter until blended.
Spoon the batter into the prepared muffin trays, 3/4-full.
Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing to cool completely.
Drizzle with lemon glaze made with lemon juice and icing sugar

Artwork Comments

  • ©The Creative  Minds
  • ©The Creative  Minds
  • MY Scotland
  • ©The Creative  Minds
  • Edward Denyer
  • ©The Creative  Minds
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