Lemon Poppyseed Mini Muffins

• 2 Lemons – Juiced and Zested
• ⅓ Cup of Sugar
• ⅓ Cup of Honey
• 2 Cups of Unbleached Flour
• 2 Teaspoons of Baking Soda, or ‘Bicarbonato de Sodio’
• 2 Eggs
• ¾ Cup of Sour Cream, or ‘Casan Creme’
• ½ Cup of Butter, Melted, at Room Temperature
• 3 Tablespoons of Poppy Seeds, or ‘Semillas de Amapola’, available in your neighborhood dietetica
• Dash of Salt
• Hint of Vanilla Extract

Supplies: Muffin Tin or Loaf Pan, Non-Stick Spray or Paper Muffin Cups

Directions:

1. Preheat the oven to 400 degrees Fahrenheit, or 200 degrees Celsius.  Or if your oven is as vague as mine, a bit over ‘medium’.
2. Combine the sugar, lemon zest, lemon juice, vanilla and honey together in a bowl and mix to a thorough consistency.  Let soak for a few minutes so that the sugar becomes aromatic with the lemon.
3. In a separate bowl, whisk together your dry ingredients: the flour, baking soda and salt.
4. In a third bowl (Yep you’re going to have to wash some dishes!) beat the eggs, sour cream and butter.
5. Combine the wet ingredients slowly with the dry ingredients.  The batter should be somewhat runny.  Add the poppy seeds and stir.  Do not overmix the batter.
6. Divide the batter into your muffin tin.  You could also use a bread loaf tin to make a ‘budin de limon’.
7. Bake in the oven for 18 minutes, until the tops are lightly browned and a toothpick inserted into the middle of a muffin comes out clean.  Cool on the counter top.
8. Should you like to glaze the muffins, mix some powdered sugar with lemon juice to make a sugary glaze, and drizzle over muffins.  Provecho!