Sugar-Topped Lemon Poppy Seed Muffins
Recipe from
Better Homes and Gardens
Bakers have been using poppy seed to decorate cakes and breads since the days of the ancient Egyptians and Romans. We've used them here to add both flavor and texture.
Servings:
Makes 12 muffins.
Prep Time:
15 mins
Total Time:
40 mins
Ingredients
-
1-3/4 cupsall-purpose floursee savings
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1/2 cupsugarsee savings
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1 tablespoonpoppy seedsee savings
-
1 tablespoonfinely shredded lemon peelsee savings
-
2 teaspoonsbaking powdersee savings
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1/2 teaspoonsaltsee savings
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1beaten eggsee savings
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1/4 cupcooking oilsee savings
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2 tablespoonsbutter or margarine, meltedsee savings
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2 tablespoonssugarsee savings
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3/4 cupmilksee savings
Directions
1.
Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. Set muffin cups aside.
2.
In a medium mixing bowl stir together flour, the 1/2 cup sugar, the poppy seed, lemon peel, baking powder, and salt. Make a well in the center of flour mixture.
3.
In another medium bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy). Spoon batter into the prepared muffin cups, filling each 2/3 full.
4.
Bake in a 375 degree F oven for 20 to 25 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from pans. Dip tops of muffins into melted butter or margarine, then into the 2 tablespoons sugar to lightly coat. Serve warm. Makes 12 muffins.
Make-Ahead Tip
Cool muffins; pack in airtight freezer container; seal, label, and freeze up to 1 month. To reheat: wrap frozen muffins in foil. Place in 300 degree F. oven for 15 to 18 minutes or until warm.
Nutrition information
Per serving: Calories 181, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 24 mg, Sodium 198 mg, Carbohydrate 25 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 8%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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