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Lemon Poppyseed Muffin

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Recipe

 

Yield

12 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ⅓ cups cake flour
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½ teaspoon baking soda
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4 ounces butter
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1 ⅓ cups sugar
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4 large eggs
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3 tablespoons lemon juice
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3 teaspoons lemon zest
grated
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2 teaspoons vanilla extract
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5 tablespoons poppy seed
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½ cup sour cream
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Ingredients

Amount Measure Ingredient Features
315 ml cake flour
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2.5 ml baking soda
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115.6 ml/g butter
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315 ml sugar
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4 large eggs
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45 ml lemon juice
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15 ml lemon zest
grated
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1E+1 ml vanilla extract
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75 ml poppy seed
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118 ml sour cream
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Directions

Pre-heat oven to 375℉ (190℃).

Butter muffin tins for 12 muffins.

Sift the dry ingredients (flour and soda) and set aside.

Cream the butter in a large bowl and add the sugar a little at a time, beating until light and fluffy; add the eggs one at a time, beating well, then add the lemon juice, vanilla, lemon peel and poppy seeds.

Add the flour and sour cream to this making sure the batter is well mixed.

Fill muffin tins about ¾ full.

Bake for 20 to 25 minutes or until golden.

Dust with confectioners' sugar and serve warm or cool on a cake rack.

The original recipe calls for separating the eggs and whipping the egg whites separately with half the sugar.

This meringue is then folded into the batter just before baking.

This makes for a lighter muffin, but is unnecessary.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 27342% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 106mg 4%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 3%
Sugars g
Protein 9g
Vitamin A 8% Vitamin C 4%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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