Lemon Poppyseed Mini Muffins
This recipe was originally intended for the Buenos Aires Delivery Blog. Their super hot team has been kind enough to let me contribute. I am also posting the recipe here, as I am trying to assemble a portfolio of blog post recipes….
- 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
- Preheat the oven to 400 degrees Fahrenheit, or 200 degrees Celsius. Or if your oven is as vague as mine, a bit over ‘medium’.
- 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.
- In a separate bowl, whisk together your dry ingredients: the flour, baking soda and salt.
- In a third bowl (Yep you’re going to have to wash some dishes!) beat the eggs, sour cream and butter.
- 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.
- Divide the batter into your muffin tin. You could also use a bread loaf tin to make a ‘budin de limon’.
- 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.
- Should you like to glaze the muffins, mix some powdered sugar with lemon juice to make a sugary glaze, and drizzle over muffins. Provecho!