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Lemon Poppy Seed Muffins





Yields
Makes 12 muffins

Karen Fukui improved on a recipe to come up with this tender, cakelike muffin with a tangy glaze.

Lemon Poppy Seed Muffins




James Carrier
 3 cups all-purpose flour
 1/3 cup poppy seeds
 1 tablespoon baking soda
 1/2 teaspoon salt
 1/2 cup butter or margarine, melted
 1 cup sugar
 2 large eggs
 2 tablespoons grated lemon peel
 1/3 cup lemon juice
 2/3 cup milk
  Lemon glaze (recipe follows)
Step 1
1

In a bowl, mix flour, poppy seeds, baking soda, and salt.

Step 2
2

In another bowl, beat butter and sugar until well blended. Add eggs and beat until incorporated. Beat in lemon peel and lemon juice. Add half the flour mixture and stir just until evenly moistened, then stir in milk and remaining flour mixture. Spoon batter equally into 12 paper-lined muffin cups.

Step 3
3

Bake in a 350° regular or convection oven until tops are browned and a wooden skewer inserted in the center comes out clean, 15 to 18 minutes. Let stand on a rack 5 minutes, then remove muffins and let cool completely.

Step 4
4

Dip top of each muffin in lemon glaze; allow excess to drip off. Return to rack until glaze is set, about 15 minutes.

Step 5
5

Lemon glaze: In a bowl, mix 1/2 cup powdered sugar, 2 tablespoons lemon juice, and 1/2 teaspoon vanilla until smooth. Use immediately.

Step 6
6

Nutritional analysis per muffin.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 310Calories from Fat 32
% Daily Value *
Total Fat 11g17%

Saturated Fat 5.5g28%
Cholesterol 58mg20%
Sodium 510mg22%
Total Carbohydrate 48g16%

Dietary Fiber 1.3g6%
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.