“Muffins are one of my favorite breakfast foods. You can bake up a batch on the weekend, freeze them, and microwave one for breakfast direct from the freezer.”
The above was written by me for my 1990s blog, and it’s still true! I have over 40 muffin recipes in my personal “Muffins” document!
I published this recipe for Lemon Poppy Seed Muffins in my old 1990s blog. I call this recipe “my own”, since I pooled several recipes and tweaked the ingredients until we all thought them perfect.
I don’t make these muffins a lot any more. They come with a pretty high calorie and fat content (about 225 calories/muffin), and it’s hard to eat just one of these. And today I choose butter over margarine, and usually try to use a vegetable oil instead of butter. Saturated fats and all that. Finally, I like my breads to pack more of a fiber and nutrient wallop, and these muffins offer little of either.
I save these muffins for special occasions, when we have company or when I’m in the mood to through caution to the wind. Or when I commit to extra 10 minutes on the stair climber.
I guarantee, these are great muffins.
Lemon Poppy Seed Muffins
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup margarine
- 3/4 cup sugar
- 2 eggs
- 2/3 cup sour cream
- 1/4 cup lemon juice (preferably fresh)
- 1 teaspoon vanilla
- 3 tablespoons poppy seeds
- 1 teaspoon grated lemon peel
Stir together flour, baking powder, baking soda, and salt. Cream margarine and sugar until fluffy, then add eggs one at a time. Add flour mixture alternately with sour cream, lemon juice, and vanilla; beat until blended. Fold in poppy seeds and lemon peel.
Put into 12 muffin cups and sprinkle tops with sugar if desired. Bake at 375˚ for 18-20 minutes.