Yield: 12 muffins
Measure | Ingredient |
---|---|
\N \N | Grated rind of 1 lemon |
3 \N | Whole eggs |
1¼ cup | Vegetable oil |
4 \N | To 4-1/2 cups 2% milk |
1½ teaspoon | Vanilla extract |
6¼ cup | All purpose flour |
1¼ cup | Sugar |
½ cup | Poppy seeds (or more) |
¾ teaspoon | Baking soda |
Pre-heat oven to 325 F. Reserve ¼ of lemon zest for glaze.
Combine ¾ zest, eggs, oil, milk and vanilla in bowl, Sift flour, sugar, poppy seeds and baking soda together. Slowly add one mixture to the other until just blended, scraping down sides of bowl.
Grease a 12 (large) mufin pan and insert muffin cups. Spoon batter into cups, and bake for 25 minutes or until done (use toothpick test-muffins are done when it comes out dry.) Lemon Glaze;
Combine juice of 1 lemon (about 3 tbs), zest of ¼ lemon (see above) and 3 tsps sugar in a non-reactive pan. Cook and stir until sugar is dissolved; brush on baked muffins.
Origin: Chef Bela Krajnyak, Blackcomb Resort, B.C. Canada Source: The Times-Colonist Newspaper Sept 21/94 From the collection of Karen Deck Submitted By KAREN DECK On 10-06-94