Lemon Poppyseed Muffins

I don’t think my sister nor I ever grew out of the idea of tea parties.  As a result, when I heard my sister was inviting a few girls over to watch Downton Abbey (a fantastic Masterpiece theatre series, if you haven’t watched it…well…you best get on that !), I offered to bake.  Together, Meg and I made some quick lemon poppyseed muffins to go along with the occasion.  We also dug out some old china teacups and saucers and had a time setting the table and pretending we, too, were members of the household depicted in the series – sipping tea, nibbling muffins, and making quiet but important conversation.  These muffins are a fantastic accompaniment to afternoon tea OR breakfast and the best part – they are quick and easy.  This recipe makes 12 regular-sized muffins.

Ingredients :

2 cups flour
2 tbsp poppy seeds
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt (optional)
1/2 tsp ginger
8 tbsp butter, soft
1 cup sugar
2 large eggs
zest and juice of 1 lemon
1-2 tsp vanilla
1 cup yogurt
1/2 tsp lemon extract (if you really like lemon, add this !)

Preheat the oven to 350F.  Line muffin tin with paper liners, as these are quite moist and may be difficult to remove without the liners.  Combine the flour, poppy seeds, ginger, baking powder, baking soda, and salt in a large bowl.

Mix well to combine.  In another bowl, cream the butter and the sugar until light and fluffy.  Beat in eggs, one at a time.



Add the lemon zest, juice, vanilla, and lemon extracts.  Next, add the flour mixture and the yogurt, alternating additions of each.



Stir until just combined – overstirring could cake the muffins to turn tough.



Pour the batter into the prepared pans and bake 18-20 minutes.  You’ll know the muffins are done when you tough the top and it springs back from your touch.

Take them out of the tray and let cool on a rack…but feel free to nibble before they lose all their warmth !  Grab a teacup, put on the kettle, prepare a nice cup of earl grey and you’re good to go.  Bon appétit !

Categories: English | Tags: , | Leave a comment

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