Total Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 10-12
Ingredients:
½ cup sweet creamy butter, softened
⅔ cup sugar
2 large eggs, separated
1 ⅓ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons poppy seeds
2 lemons, zest of, grated
¼ teaspoon salt
½ cup buttermilk or ½ cup plain yogurt
2 tablespoons lemon juice
1 teaspoon vanilla
Directions:
- Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
- In a large bowl, cream the butter and sugar until fluffy.
- Add the egg yolks, one at a time.
- Beat well after each.
- In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
- With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
- Beat just until smooth.
- In another bowl, beat the egg whites until soft peaks form.
- Gently fold them into the muffin batter until blended.
- Spoon the batter into the prepared pan, ¾-full.
- Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes before removing to cool completely.
- I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.
Read more: http://www.food.com/recipe/lemon-poppy-seed-muffins-100943?oc=linkback