Wednesday, September 21, 2011

Muffin Nation

My dear friend Jennifer came over to visit this morning and I decided to make some muffins. They turned out to be totally delish and we couldn't stop eating them (well, at least I couldn't).

Lemon Poppyseed Muffins with Lemon Syrup

Makes about 13-14

Preheat oven to 375 degrees F

  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cups poppy seeds (or more!)
  • grated zest of 1 lemon
  • 300ml buttermilk or a mix of milk and plain yogurt
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3/4 c brown sugar
  • 125g (1 stick) unsalted butter
First, put your patty pans/paper cases into a muffin tin. Melt the butter and then add the sugar, vanilla, buttermilk and eggs. Whisk them together. Sift (or whisk) the flour, poppy seeds, lemon zest, soda and baking powder together and then fold in the wet ingredients with as few strokes as possible. Fill the patty pans about 2/3 full and bake for about 20 mins until a skewer comes out clean. While they are baking squeeze the juice out of your de-nuded lemon and mix it with 1/2 cup white sugar over low heat, until the sugar melts. When they come out of the oven, spoon the syrup over each one (it helps to poke holes in the tops). Then eat. And swoon. And try not to eat the whole batch before your husband comes home.