Poppyseed Muffins

Recipe from Colleen Church (My adaptation of Company’s Coming Muffin Cookbook)

Ingredients:

  • 1 1/4 c Milk
  • 1/4 c Poppy seeds
  • 1 Tbsp Lemon Zest
  • 1/4 c Butter, softened
  • 1/2 c Sugar
  • 1 Egg
  • 1 tsp Vanilla or lemon oil
  • 2 c Flour
  • 1 Tbsp Baking Powder
  • 1/2 tsp. salt

Topping

  • 1/4 – 1/2 lemon, juiced
  • Icing sugar

Directions:

  1. Combine the first three ingredients in a small bowl. Let stand for at least 10 minutes.
  2. In another bowl, the next three ingredients together. Add flavouring.
  3. Combine milk mixture with butter mixture and mix well.
  4. In a third bowl, combine dry ingredients. Make a well in centre of dry ingredients. Pour wet mixture into well.
  5. Stir only to moisten. Fill muffin/cupcake cups 3/4 full.
  6. Bake in 400F oven for 15 – 20 minutes. Makes 12 medium or 18 small muffins.
  7. For topping: Start with small amount of lemon juice, add amount of icing sugar to make desired consistency. Drizzle over warm or cool muffins.