Way back in the summertime, my Mom had a wonderful bridal shower for me in NY. There were tons and tons of tasty treats at that shower, but one of my favorites was the poppy seed muffins. They were so dense and moist – and absolutely delicious. I love muffins because they are pretty much a cupcake, but have a bit of a better reputation as far as the health stuff goes. I am not sure that they always deserve it, but you can have a little less guilt for eating a muffin than you can for eating a cupcake!
I had my Mom send me the recipe for these muffins and in the busyness of the wedding season, the recipe got tossed to the side. Just the other day when I was going through one of my piles of papers, I came across this recipe. I decided to make it today and I’m so glad I did. I am sending a care package to a friend, so I made a dozen mini muffins to include in that and then 6 regular sized muffins for us. The house smells great, and while the muffins are still too hot to test, the smell (and ok, I’m guilty, the taste of the batter) lead me to believe that they are going to be just wonderful.
I did make a little change to the recipe. They were originally just plain ol’ poppy seed muffins, but I decided to add a little zing and make them lemon poppyseed muffins. Instead of a teaspoon of vanilla extract, I added about 3/4 teaspoon pure lemon extract and about 1/4 teaspoon vanilla extract. I also used vanilla yogurt instead of plain – just because I like it better.
Lemon Poppy Seed Poundcake Muffins
2 cups all purpose flour
3 teaspoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sugar
1/2 cup butter
1 cup plain (or vanilla) yogurt
1 teaspoon pur vanilla extract (or a combination of lemon and vanilla)
In a small bowl, stir together flour, poppy seeds, salt and baking soda. IN large bowl, cream together sugar and butter. Beat in eggs, one at a time. Beat in yogurt and vanilla until well blended. Stir in flour mixture until mostened throughly. Spoon batter into greased muffin tins and bake at 400 degrees for 15-20 minutes or until a wooden pick inserted in center comes out clean. Cool muffins on wire rack 5 minutes before serving.
Yield: 12 muffins