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      RECIPE TITLE "Lemon Poppy Seed Muffins"
    The Ultimate Muffin Book, More Than 600 Recipes for Sweet and Savory Muffins. Copyright © by Bruce Weinstein. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved.

    yields Makes 12 muffinstime--- difficultyeasy

    Lemon poppy seed muffins are such a classic that we didn't want to give them shortshrift by making them a variation of Lemonade Muffins (page 106). We wanted a very moist and a little tangy muffin that takes full advantage of the earthy sweetness of the poppy seeds. The secret is a touch of cornmeal, which balances the delicate seeds perfectly.

      RECIPE INGREDIENTS

    Nonstick spray or paper muffin cups
    1 3/4 cups all-purpose flour
    1/2 cup yellow cornmeal
    1/2 cup sugar
    1/3 cup poppy seeds (see Note)
    2 teaspoons baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    2 large eggs, at room temperature
    1 cup buttermilk (regular or low-fat, but not nonfat)
    1/4 cup canola or vegetable oil
    1/2 cup lemon juice
    2 tablespoons grated lemon zest
    1 teaspoon vanilla extract

    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).

      RECIPE METHOD

    1. Position the rack in the center of the oven and preheat the oven to 400°F. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.

    2. Whisk the flour, cornmeal, sugar, poppy seeds, baking soda, baking powder, and salt in a medium bowl until uniform. Set aside.

    3. In a large bowl, whisk the eggs and buttermilk until smooth. Whisk in the oil, lemon juice, lemon zest, and vanilla until well combined. Stir in the prepared flour mixture until moistened.

    4. Fill the prepared tins three-quarters full. Use additional greased tins or small, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until the muffins have lightly browned, rounded tops and a toothpick inserted in the center of one muffin comes out with a few moist crumbs attached.

    5. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it from the tin. Cool them for 5 minutes more on the rack before serving. If storing or freezing the muffins, allow them to cool completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.

    Note: Since they quickly go rancid at room temperature, poppy seeds are best stored in the freezer for up to one year.

    Lemon Poppy Seed Jam Muffins: Fill the muffin tins one-third full, spreading the batter gently to the rims. Place 1 teaspoon jam on top of the batter in each tin, then divide the remaining batter equally among the tins, covering the jam completely.

    Lime Poppy Seed Muffins: Substitute lime zest and lime juice for the lemon zest and lemon juice.

    Orange Poppy Seed Muffins: Substitute orange zest and orange juice for the lemon zest and lemon juice. Reduce the sugar to 1/3 cup and whisk in 1/3 cup orange marmalade with the eggs.

    Reduced-Fat Lemon Poppy Seed Muffins: Substitute sugar-free applesauce for the oil.

    Whole Wheat Lemon Poppy Seed Muffins: Substitute whole wheat flour for the cornmeal.


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