Thursday, September 13, 2007

Lemon Poppyseed Muffins

6 Tbls. butter
6 Tbls. shortening
1 c. sugar
2 eggs
2/3 c. milk
1/2 c. freshly squeezed lemon juice
3 c. flour
4 tsp. baking powder
1 tsp. salt
1/4 c. poppy seeds
4 tsp. grated lemon rind

Grease muffin tins. Cream butter, shortening, and sugar. Beat eggs and liquids. Combine dry ingredients. Add alternately with eggs and liquids to the sugar mixture. Stir in seeds and rind.
Bake at 350 F. 25 minutes for cupcake size. 10-12 minutes for mini muffins.

2 c. powdered sugar
1/4 cup freshly squeezed lemon juice
1 tsp. vanilla

Mix in saucepan over low heat. Do not boil. Dip tops of muffins while they are still warm.


Momma Roar said...

All I have to read is "lemon" and "poppyseed" and it is a recipe I know that I have to try!!!

USAincognito said...

I am thawing out the other half of that pork loin roast. Going to heat it up and have some red potatoes . :)

Elise said...

Oh, thank you thank you! Hubby *loves* lemon poppyseed muffins!!! And so does Eliana... makes for interesting diapers...

Daughter of the King said...

mmmmm...sounds yummy to me,

Margo said...

Hi Tracy! These look good. . .but talk to me about that glaze: how necessary do you think it is??

Tracy said...

They are yummy, and would still be so without the glaze. Not as tart- but good!