Mini Lemon-Poppy Seed Muffins
When I was growing up, I absolutely loved poppy-seed muffins. As time went on, we fell apart from one another. Luckily, the muffins and I recently had a reunion, and are once again buddy-buddy.
2 cups all-purpose flour
1/4 tsp. baking soda
1/2 cup low fat milk
1/2 cup low fat plain yogurt
2 Tbsp. fresh lemon juice
1 Tbsp. lemon zest
1 cup sugar
1/2 cup unsalted butter, room temperature
2 large eggs
Preheat oven to 350 degrees. Grease mini muffin pans or line with paper liners.
In a medium bowl, whisk flour, baking powder, salt and baking soda, and set aside. In a small bowl, whisk milk, yogurt and lemon juice in a small bowl to blend. Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter on medium speed until light and fluffy. Beat in the sugar and lemon zest until blended. Add eggs one at a time, beating well after each addition, occasionally scraping down the sides of the bowl. Beat until light and fluffy. Beat in dry ingredients, alternating with the yogurt mixture, beginning and ending with the flour mixture. Mix until just blended. Fold in poppy seeds.
Spoon batter into prepared muffin cups by general tablespoonfuls. Bake muffins for 17-20 minutes, or until tested inserted comes out clean. Cool in pans for 5 minutes, then move to wire rack to cool completely.
Source: adapted from Bon Appetit, May 2009
Easy Blueberry Muffins
We had some blueberries in the fridge that I was afraid would go bad, so I decided to make some blueberry muffins. I found this super easy recipe in my "500 Best Muffin Recipes" cookbook (yes, that's really the name).
Ingredients
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup softened butter
1 cup granulated sugar
2 eggs
3/4 cup milk
1 1/2 cups blueberries
Preheat oven to 375 degrees. Grease muffin tin or line with paper cups.
In large bowl, mix together flour, baking powder and salt. Make a well in the center.
In another bowl (or in your mixer), cream together butter and sugar, then beat in eggs one at a time. Gradually stir in milk. (The mixture may look curdled, but don't be alarmed - it's normal.) Pour into the flour mixture and stir just until moistened. Gently fold in blueberries.
Spoon batter into prepared muffin tin, filling cups to the top. Bake in preheated oven for 25 to 30 minutes or until toothpick inserted in center of a muffin comes out clean and dry.
These were so easy and made the house smell great! I may make another batch tomorrow to freeze.
