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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
I guarantee, these are great muffins.<\/p>\n
Lemon Poppy Seed Muffins<\/h2>\n\n- 2 cups flour<\/li>\n
- 1 teaspoon baking soda<\/li>\n
- 1\u00a0teaspoon baking powder<\/li>\n
- 1\/4\u00a0teaspoon salt<\/li>\n
- 1\/2 cup margarine<\/li>\n
- 3\/4 cup sugar<\/li>\n
- 2 eggs<\/li>\n
- 2\/3 cup sour cream<\/li>\n
- 1\/4 cup lemon juice (preferably fresh)<\/li>\n
- 1\u00a0teaspoon vanilla<\/li>\n
- 3 tablespoons poppy seeds<\/li>\n
- 1\u00a0teaspoon grated lemon peel<\/li>\n<\/ul>\n
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.<\/p>\n
Put into 12 muffin cups and sprinkle tops with sugar if desired. Bake at 375\u02da for 18-20 minutes.<\/p>\n
![\"muffins\"](\"http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2013\/04\/muffin.gif\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"“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 … Continue reading
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.<\/p>\n
Put into 12 muffin cups and sprinkle tops with sugar if desired. Bake at 375\u02da for 18-20 minutes.<\/p>\n
“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 … Continue reading <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"