#Foodie

#Foodie – lemon poppy seed muffins

 

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I have a pretty steady relationship with food. It started when my mom sort of forced me to learn how to cook and I realised that there’s more to life than rice, colourful veggies and meat. Macaroni and spaghetti with all sorts of cook-in sauces started replacing the staples. Varsity came and I could afford a few delicacies. After learning how to use my money wisely, I was one of those girls that had to have at least two different types of cereal and one yoghurt six pack. Lol sometimes cereal would be the only thing left for me to eat! Anyway I hope you get the picture, I’m a hopeless #foodie.

About a year ago, my sister introduced me to lemon poppy seed muffins…my life hasn’t been the same since. I’m not hooked on them or anything, I can control myself but once I do eat them, I feel completely heaven bound. As a matter of fact, I just had one…heaven!!! So when it comes to desserts, I’m down to malva pudding with custard, lemon poppy seed muffins served with absolutely nothing and lemon cheesecakes. Lemon cheesecake…yho!!! My God! Ja but that’s a story for another day. So considering that we’re on holiday (well at least a greater part us is), I thought I should try making my own desserts. I, therefore, will be sharing recipes to my favourite meals. Today we’ll start off with these incredibly moist and delicious muffins 🙂

Ingredients:

……………………………………………………………………………………………………

1/2 cup sweet creamy butter, softened

2/3 cup sugar

2 large eggs, separated

1 1/3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons poppy seeds

2 lemons, zest of, grated

1/4 teaspoon salt

1/2 cup buttermilk or 1/2 cup plain yogurt

2 tablespoons lemon juice

1 teaspoon vanilla

 

Directions:

……………………………………………………………………………………………………

  1. Preheat oven to 350°F (176 Celsius) Coat muffin tin with non-stick cooking spray.
  2. In a large bowl, cream the butter and sugar until fluffy.
  3. Add the egg yolks, one at a time.
  4. Beat well after each.
  5. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
  6. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
  7. Beat just until smooth.
  8. In another bowl, beat the egg whites until soft peaks form.
  9. Gently fold them into the muffin batter until blended.
  10. Spoon the batter into the prepared pan, 3/4-full.
  11. Bake at 350°F (176 Celsius) for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
  12. Cool for 5 minutes before removing to cool completely.
  13. I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.

 

**The above information can be found on www.food.com/recipes/lemon-poppy-seed-muffins

I haven’t tried this yet but I sure will. Do let me know how your attempt turns out. Happy holidays 🙂

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