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Lemon Poppyseed Muffins

February 24, 2011

Don’t Lemon Poppyseed Muffins just make you envision a lovely summery brunch? I like to take a moment and picture cloth-lined baskets filled with these lemony treats cascading down an old barn table, accompanied by pitchers of mimosas, plenty of butter and jam. You’re drooling, right? I know. Me too. We should plan a brunch soon. In a field. With a big barn table. You have one of those, right? Righttttt.

Alas, we must settle for a restaurant in West Hollywood with a tree in the patio. But the mimosas are good. The muffins are great. Life is good.

These little lovelies get quite the kick from an all natural lemon extract. Not the bottled juice yuckiness, just the absolute essence of lemon in a little bottle to complement the real lemon squeezed into the mix. Recipe after the jump!

Lemon Poppyseed Muffins

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 1/5 teaspoons baking powder
  • 1 cup sugar
  • 1/4 teaspoon vanilla
  • 3/4 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1 egg
  • 1 /2 teaspoons lemon extract
  • 1 cup milk
  • 1/2 cup butter
  • 1 tablespoon lemon zest (from two lemons)
  • Juice of two lemons (about 1/4 cup, give or take)

Preheat oven to 375 degrees. Mix all dry ingredients, set aside. Mix wet ingredients. Combine 🙂

Pour into greased muffin tins, bake at 375 degrees for 18-20 minutes. Makes about 15 minutes.

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