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Misc: Poppy Seed Poundcake Muffins

Source of Recipe

Adapted from Creme de Colorado Cookbook by the Junior League of Denver


List of Ingredients

2 cups (280 grams) all-purpose flour

1 tablespoon poppy seeds

1/2 teaspoon (3.5 grams) salt

1/2 teaspoon (2.5 grams) baking soda

1/2 cup (113 grams) unsalted butter

1 cup (200 grams) granulated white sugar

2 large eggs

1 cup (240 ml) plain yogurt (do not use non fat yogurt)

1 teaspoon (5 grams) pure vanilla extract

Zest of one lemon

Note: If you haven't already done so, I urge you to try the organic plain yogurts that are now readily available. (Stonyfield Farm is a common brand.) Stonyfield Farm's plain whole milk yogurt, with cream on top, has a wonderful flavor and is far superior to the more common brands found in grocery stores.

For The Glaze Mix Together:

(Optional)

1/2 cup (60 grams) powdered sugar

1 tablespoons fresh lemon juice

Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).



Recipe

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a muffin pan with paper liners or else spray with a vegetable spray. Set aside.

In a small bowl, stir together flour, poppy seeds, salt and baking soda. Set aside.

In bowl of electric mixer, fitted with the paddle attachment, cream the butter and sugar. Beat in eggs, one at a time, beating well after each addition. Add the yogurt, vanilla, and lemon zest and beat until well blended. By hand, stir in flour mixture until just moistened. Do not overmix. Spoon batter using either two spoons or an ice cream scoop into greased or paper lined muffin tins and bake for 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Cool muffins on wire rack for 5 minutes before removing from pan and serving.

Note: If glazing, while muffins are baking stir together the powdered sugar and lemon juice. The mixture should be runny. Once the muffins are removed from the oven, wait five minutes, and then drizzle the glaze over the muffins with a spoon.

Makes 12 muffins