Monday, November 24, 2014

Lemon Poppyseed Muffins

Lemon Poppyseed Muffins
Recipe from Kitchen Confit

2/3 c. sugar
juice and zest from 1 lemon
2 c. flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 c. sour cream
2 eggs
1 tsp. vanilla extract
1/2 c. melted butter
2 Tbsp. poppy seeds

1/2 c. confectioners sugar, sifted
1-2 Tbsp. lemon juice

Add flour, baking powder, baking soda and salt to a bowl and mix to combine.
In a seperate bowl, combine sour cream, eggs, vanilla and butter, and whisk to combine.
Make a well in dry ingredients and add wet ingredients.
Mix until just blended.
Stir in poppy seeds.
Divide among muffin cups.

Bake at 375 degrees for 18-20 minutes, or until tops are golden.
When cool enough to handle, transfer muffins to wire rack.

Whisk confectioners sugar and lemon juice to make the glaze.
Drizzle over muffins.

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