Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins Recipe adapted from The Frog Commissary Cookbook (pg. 220)
Makes 15 regular muffins and a few mini muffins
Muffin Ingredients:
6 tablespoons of butter
6 tablespoons of shortening
1 cup of sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3 cups flour
2/3 cup milk
3 tablespoons poppy seeds
grated zest of one lemon
Glaze Ingredients:
¼ cup lemon juice
2 cups powdered sugar
1 teaspoon vanilla
Muffin Directions:
Preheat the oven to 350 degrees.
Cream the butter and shortening.
Add the sugar, baking powder and salt.
Beat in the eggs one at a time.
Add the flour and the milk alternately. Do not over mix.
Fold in the poppy seeds and the lemon zest.
Fill 12 greased muffin pans and bake for 25 minutes.
Let cool on a wire rack that has wax paper underneath.
Glaze Directions:
Combine the lemon juice, sugar and vanilla in a small bowl.
Once the muffins have cooled a bit, drizzle with the glaze and allow time for it to set before serving.
TIP:
When you zest your lemon, zest onto a piece of wax paper so that you can easily add to the bowl.
When making the Lemon Poppy Seed Muffins above I noticed a simple recipe of the side of the Poppy Seed jar that used only “Pantry Basics” items and thought I would give it a try. There really is no comparison. The Frog Commissary muffin won hands down in my book but the McCormicks recipe was popular with the younger children. The McCormick recipe was, as you would expect, moist and cake like. They were so light tasting that it was easy to eat more than one at a time. I prefer then denseness of the other ones.
Lemon Poppy Seed Muffins adapted from McCormick & Co. Inc
Ingredients:
2 tbsp. Poppy Seeds
1 tbsp. Lemon Extract
1 Yellow Cake Mix
Directions:
Prepare cake mix as directed on the box.
Stir in the poppy seeds and the lemon extract.
Bake according to the cake mix directions.
For a full list of all the Cookbooks reviewed in 2015 Cookbook Challenge, click here.