Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Serves 12

• 1 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 pound unsalted butter
• 3/4 cups plus one tablespoon sugar
• 3 eggs
• 8 ounces sour cream
• 1/3 cup poppy seeds
• 3 tablespoons grated lemon zest
• 1/2 cup each fresh squeezed lemon juice and sugar for glaze
• 1 tablespoon vanilla extract

1. heat oven to 350 degrees
2. sift the flour, baking powder, baking soda and a dash of salt into a bowl.
3. cream together the butter and sugar until the mixture is light and fluffy and beat in the eggs one at a time and beat in one tablespoon of the lemon zest, the poppy seeds and the vanilla extract. with the mixer on low beat in about half of the flour. beat in the sour cream and then beat in the rest of the flour.
4. pour batter into a lined muffin pan and bake for about 20 minutes.
5. make the glaze by simmering the lemon juice, sugar and zest until the sugar has dissolved. when the muffins come out of the oven, spoon about 1/2 of the glaze over the top. let it sit over night and spoon the rest of the glaze over the muffins when you take them out of the muffin tin the next day. you can cut back on the glaze if you prefer not to have the outside of the muffins so sweet. I like it sweet.

Zucchini Muffins

Zucchini Muffins

• 2 eggs, beaten
• 2/3 cup canola oil
• 2 teaspoons vanilla extract
• 1 1/2 cups sugar
• 1 1/2 cups shredded zucchini
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon

Preheat oven to 400 degrees. Grease 18 muffin cups and set aside.

In a large mixing bowl, beat eggs. Whisk in oil, vanilla and sugar. Stir in zucchini. Measure flour, baking soda, baking powder, salt and cinnamon into a sifter and sift the dry ingredients into the zucchini mixture in bowl. Stir just until combined.

Fill prepared muffin tins 3/4 to the top. Bake 15 to 20 minutes until tops of muffins spring back when pressed lightly with your finger. Top of muffins should not look moist. Remove from oven. Run a table knife around each muffin. Allow to cool 5 to 10 minutes in the pan before removing and transferring to a wire rack to cool completely. Makes about 1 1/2 dozen muffins.