All That Lemony Goodness, Baking, Muffins

All That Lemony Goodness – 五 (that’s 5)

(If you’re keeping count)

I have a sweet-ish tooth. And, when I’m stressed – I want something sweet. Not the eat a bag of Ghirardelli Chocolates in one sitting kind of thing, but something to take the edge off. Being on the job hunt this past entire year… I’ve been stressed…. a lot.

In order to keep costs down, and to attempt to try and make my cravings a little less just empty calories, I’ve started baking muffins every week. I’ll bake a dozen on Monday and they will usually see us through the week for snacks, dessert, a late breakfast…. and those cravings. Since I had a few lemons left over from last week’s Shaker Lemon Pie (no, I didn’t eat the whole thing….. I sent it home with my brother) I decided to try my hand at a lemon ~ poppy seed muffin.

Lemon ~ Poppy Seed Muffin
Makes 12
Ingredients
1/2 Cup Butter Substitute
2 Tablespoons Vegetable Shortening (I use the additional shortening mainly because the butter substitutes are mostly water)
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla
1 Tablespoon + 1 Teaspoon Poppy Seeds (I added an additional teaspoon – the original amount just didn’t look like enough in the bowl)
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
Zest from 1 Lemon
Juice from 2 Lemons
2 Cups All Purpose Flour
1/2 Cup Buttermilk
A Couple of drops of Lemon Oil (If you don’t happen to have lemon oil, add a cap full of lemon extract)
1/2 Cup Raw Sugar for Topping
Spatula
Muffin Cups
12-Hole Muffin Tin
Stand Mixer with Paddle

  • Preheat the oven to 400
  • In a medium mixing bowl cream the butter, shortening and sugar
  • Add the eggs and beat until light and fluffy
  • Add the vanilla, poppy seeds, zest and juice, mix to incorporate
  • Add 1 Cup of flour and beat until smooth
  • Add the Buttermilk and lemon oil, and mix to incorporate
  • Add the 2nd cup of flour, salt and baking powder, and beat to incorporate
  • place the liners in the tins and fill completely full with the batter
  • Coat the tops with the raw sugar
  • Bake at 400 for 23 – 25 minutes, or until a tester comes out clean

5 Comments

  1. Gorgeous muffins, Toby. I love the combination of lemon and poppy seeds, especially with the tangy buttermilk and hint of vanilla. I definitely need to try these.Sue 🙂

  2. Beautiful interior view. Man these look good. Lemon muffins are one of those items I get random, intense cravings for. 🙂

  3. Toby, these look like a fine lighter ("liter"?) version of the traditional high-fat ("hi-fat"?) lemon-poppy-seed muffin. Good adaptation – I bet they're fluffy and tangy.Thanks,Dan

  4. Num num num. I just bought new mini muffin tins. Soon as an old batch is done, I quick make a new batch of something else, fun. Ah … that's the good stuff. Enjoy and Happy Baking.

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