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http://www.bbcgoodfood.com/recipes/470636/lemon-an...

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lemon poppy seed muffins

Ingredients

2 cups all-purpose flour

3/4 cup white sugar

1/4 cup poppy seeds

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 cup lemon flavored yogurt

1/4 cup vegetable oil

1 tablespoon grated lemon zest

1/3 cup lemon juice

3 tablespoons white sugar

Directions

1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease a muffin tin.

2. Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.

3. In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix!

4. Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F (205 degrees C) for 20 minutes.

5. Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir into sugar dissolves.

6. Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.

LEMON POPPY SEED MUFFINS 1 box lemon cake mix 1 c. boiling water 1/2 c. oil 1 sm. box instant vanilla pudding 4 eggs 1/3 c. poppy seeds Preheat oven to 425 degrees. Mix all ingredients together. Fill muffin cups about half full. Bake at 425 degrees for 15 minutes. Makes approximately 2 dozen muffins. LEMON POPPY SEED MUFFINS 1 1/2 c. sugar 1/2 c. powdered milk 3 eggs 1 c. oil 3 c. flour 1 1/2 tsp. salt 1 1/2 tsp. baking powder 1 1/2 tbsp. poppy seeds 1 1/2 tsp. lemon extract 1 1/2 tsp. butter flavoring 1 1/2 tsp. vanilla Grated lemon peel from 2 lemons Cream together sugar, powdered milk, eggs and oil. Add flour, salt and baking powder alternately to creamed mixture with 1 1/2 cups milk. Add remaining ingredients. Beat 1 to 2 minutes. Pour into muffin pans. Bake at 350 degrees for 20 to 25 minutes. GOURMET LEMON POPPY SEED MUFFINS 1/2 c. butter, softened 3/4 c. sugar 2 lg. eggs, separated 1 tsp. freshly grated lemon rind 1 tsp. vanilla 1 1/3 c. flour 1 1/8 tsp. baking powder 1/4 tsp. salt 1/2 tsp. soda 1/2 c. buttermilk 2 1/2 tbsp. poppy seeds Cream the butter; add the sugar and beat until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Beat in rind and vanilla. Sift together the flour, baking powder, salt and the soda. Add the mixture to the butter mixture alternately with the buttermilk. Blend until it is just combined. Fold in poppy seeds. Beat whites until hold soft peaks. Stir 1/4 of whites into batter. Then fold rest of whites very gently, but thoroughly. Fill 3/4 full. Bake at 350 degrees for 20-25 minutes or until springy to touch. Let cool. Spoon batter into muffin papers in muffin tins.

http://purplefoodie.com/lemon-poppy-seed-cupcakes/

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