Blackcomb resort lemon poppy seed muffins and glaze
12 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Grated rind of 1 lemon | ||
| 3 | Whole eggs | |
| 1¼ | cup | Vegetable oil |
| 4 | 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 |
Directions
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