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Muffin- Lemon Poppy Seed Muffins

List of Ingredients

Muffins
6 tablespoon butter
6 tablespoons shortening
1 cup sugar
2 eggs
2/3 cup milk
1/3 lemon juice
3 cups flour
4 teaspoon baking powder
1 teaspoon salt
1/4 cup poppy seeds
4 teaspoons grated lemon peel

Glaze
2 cups powdered sugar
1/4 cup lemon juice
1 teaspoon vanilla

Muffins
-Preheat the oven to 350 degrees. Grease twelve 3-inch muffin-pan cups.
-Cream togther the butter, shortening, and sugar. Beat together the eggs, milk, and lemon juice. Mix together the flour, baking powder, and salt.
-Alternately add the wet ingredients and the dry to the butter-sugar mixture.
-Stir in the poppy seeds and lemon rind.
-Divide the batter among the 12 muffin cups. Bake for 25 minutes.

Glaze
While the muffins are baking, combine the lemon juice and sugar in a small bowl. When the muffins are done, let them sit a minute and then turn them out onto cooling racks When they have cooled about 10 minutes, dip the tops one by one into the warm glaze and set them back on a rack over wax
paper.
Variation
Substitute 1/2 cup finely chopped walnuts for the poppy seeds.

From The Frog Commissary Cookbook


Recipe

Muffins
-Preheat the oven to 350 degrees. Grease twelve 3-inch muffin-pan cups.
-Cream togther the butter, shortening, and sugar. Beat together the eggs, milk, and lemon juice. Mix together the flour, baking powder, and salt.
-Alternately add the wet ingredients and the dry to the butter-sugar mixture.
-Stir in the poppy seeds and lemon rind.
-Divide the batter among the 12 muffin cups. Bake for 25 minutes.

Glaze
While the muffins are baking, combine the lemon juice and sugar in a small bowl. When the muffins are done, let them sit a minute and then turn them out onto cooling racks When they have cooled about 10 minutes, dip the tops one by one into the warm glaze and set them back on a rack over wax
paper.
Variation
Substitute 1/2 cup finely chopped walnuts for the poppy seeds.

From The Frog Commissary Cookbook