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Lemon Poppy Seed Muffins With Maple Lemon Butter

Courses: Breads
Serves: 12 people

Recipe Ingredients

  Butter - for preparing pan
1 cup 198g / 7ozSugar - plus
2 tablespoons 30mlSugar - divided
1 cup 237mlButtermilk - shaken well
1/2 cup 118mlOil
1   Egg
2 tablespoons 30mlFinely-grated lemon zest
1 tablespoon 15mlPoppy seeds
2 1/2 cups 156g / 5.5ozCake flour
1 teaspoon 5mlBaking soda
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlLemon extract
1/4 cup 59mlLemon juice
  Maple Lemon Butter
1/4 cup 49g / 1.7ozUnsalted butter - room temperature
2 tablespoons 30mlMaple syrup
2 tablespoons 30mlPowdered sugar
1 tablespoon 15mlLemon juice
1/2 teaspoon 2.5mlFinely-grated lemon zest

Recipe Instructions

Heat the oven to 375 degrees. Butter a 12-cup muffin pan or line the cups with paper liners.

Place 1 cup of the sugar, the buttermilk, oil, egg, zest and poppy seeds in a large bowl. Use a wooden spoon to mix well. Add the flour, baking soda, salt and lemon extract. Stir until just combined; do not overmix. Spoon the batter into the prepared cups.

Bake the muffins until lightly browned and a toothpick inserted into the center of one comes out clean, about 20 minutes. Let cool in the pan for 5 minutes.

Combine the 2 tablespoons of sugar and the lemon juice in a small bowl and microwave on high for 1 minute. Dip the tops of the muffins in the glaze while still hot. Let the muffins rest at least 20 minutes before serving. Serve with Maple Lemon Butter.

To make the Maple Lemon Butter: Mix the butter, syrup, sugar, lemon juice and zest in a mini-processor until smooth. This can be made a day ahead; refrigerate. Let soften slightly before serving.

This recipe yields 12 muffins.

Each muffin: 276 calories; 175 mg sodium; 18 mg cholesterol; 10 grams fat; 1 gram saturated fat; 43 grams carbohydrates; 4 grams protein; 0.69 gram fiber.

Each of 12 servings of Maple Lemon Butter: 48 calories; 1 mg sodium; 10 mg cholesterol; 4 grams fat; 2 grams saturated fat; 4 grams carbohydrates; 0 protein; 0.01 gram fiber.

Source:
The Los Angeles Times, 05-08-2002

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