If you don’t already have a recipe in your repertoire, you should consider this one!Use either lemon zest or lemon juice to replace the almond flavor and make Lemon Poppy Seed Muffins. They’re one of my favorites. In a second bowl, whisk together yogurt, eggs, and lemon zest.From supermarket aisles to those backlight bakery cases in every diner across the country, lemon poppy-seed muffins are ubiquitous, and easy to love Buttery and soft, tart and sweet, they are soothing in their simplicity, while seeds add just a bit of crunch So, here we have Lemon Poppy Seed Muffins. In a large bowl, whisk together flour, 1 cup sugar, poppy seeds, baking powder, baking soda, and salt. Line 2 12-cup muffin tins with paper liners and coat with nonstick spray.
The amount of natural lemon flavoring is perfection and those poppy seeds add such a nice bite.Favorite Day Gourmet muffins make a tasty breakfast treat Classic lemon poppy seed taste Naturally and artificially flavored Pack of 4 Kosher dairy Limited.I have a stash of these in my freezer just waiting to be warmed up & eaten on a cool fall morning. These muffins are light and fluffy on the inside and have a nice little crunch on the outside. Orange and Lemon Poppy Seed Muffins: For even more delicious tangy flavor, add in some orange zest along with the lemon.
Whisk until blended.Sift the flour, baking soda and baking powder together into a large bowl. Generously utter or spray the tops and cups of a 12 cup muffin pan.Combine the sugar and lemon zest in a small bowl.In a medium bowl, combine the lemon juice, eggs, sour cream (or yogurt) milk, and vanilla. 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1 inch cubesPreheat oven to 375F. Cut the butter in with two knives.Make a well and add in the wet ingredients.Recipe adapted from The Cheese Board Collective Cookbook
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