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.
Glaze:
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.
6 comments:
All I have to read is "lemon" and "poppyseed" and it is a recipe I know that I have to try!!!
I am thawing out the other half of that pork loin roast. Going to heat it up and have some red potatoes . :)
Oh, thank you thank you! Hubby *loves* lemon poppyseed muffins!!! And so does Eliana... makes for interesting diapers...
mmmmm...sounds yummy to me,
Deby
Hi Tracy! These look good. . .but talk to me about that glaze: how necessary do you think it is??
They are yummy, and would still be so without the glaze. Not as tart- but good!
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