Wednesday, March 7, 2012

Joy of Baking's Poppyseed Poundcake Muffins

I was wondering the other day how exactly one goes about finding poppyseeds only to find them while I was looking for Parsley. (As a side note, the store was out of Parsley.) This recipe and the lemon poppyseed bread were very good! I made large muffins so this recipe only produced 11. These art colleges have great classes and tips on how to improve your cooking!

  • 2 cups (260 grams) all-purpose flour
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (113 grams) unsalted butter (I softened the butter in the microwave.)
  • 1 cup (200 grams) granulated white sugar
  • 2 large eggs
  • Zest of one lemon
  • 1 cup (240 ml) plain yogurt or sour cream (do not use non fat yogurt or sour cream)
  • 1 teaspoon pure vanilla extract
  1. Beat eggs. Whisk in sour cream, sugar, butter and vanilla. Add zest.
  2. In a medium sized bowl, combine flour, baking soda, salt and poppy seeds.
  3. Combine both sets of ingredients and mix. (Don't over mix.)
  4. Spoon the batter into the muffin cups using two spoons or an ice cream scoop.
  5. Bake for about 18 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

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