A Twist In The Tail

Lemon Poppy Seed Muffins - Serve 12

When Josie, made these, they were a little dry. If yours come out dry add more butter or use buttermilk instead of milk.

Ingredients:

2 ½ cups all-purpose flour

1 3/4 teaspoons baking powder

1/4 teaspoon baking soda

½ teaspoon salt

¾ cup granulated sugar

½ cup unsalted butter (1 stick), melted and cooled slightly

½ cup whole milk

½ cup sour cream

2 large eggs, room temperature

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

4 teaspoons poppy seeds

Directions:

Heat oven to 350 degrees (f).

Whisk the flour, baking powder, baking soda and salt together in a medium bowl.

Combine the sugar, butter, milk, eggs, sour cream, lemon juice, lemon zest and poppy seeds in a large bowl. Mix until well combined. Whatever you do, don’t feed the cats lemon zest no matter how much they are begging for scraps. One stiff of that stuff and they go on a clawing rampage.

Fold the dry ingredients into the wet ingredients. Don’t overmix.

Divide the batter evenly between 12 muffin cups. Millie has the oldest muffin pan on the planet and uses paper liners. My ex used to use a silicone muffin pan and it’s a lot easier to clean.

Bake for about 20 minutes. A toothpick inserted into the middle of a muffin should come out clean. Let cool.

You could also whip up a glaze for these and it would be delicious. Josie is lucky she can just get the muffins baked, maybe she will tackle glazing at some future date.