Spring Essentials Lemonorange Poppy Seed Muffins Recipes
SPRING ESSENTIALS: LEMON/ORANGE POPPY SEED MUFFINS
You could say that I'm pushing the season. As a matter of fact, we are currently in the midst of Winter, and Spring is still two months down the road. With that said, these mini lemon/orange poppy seed muffins are light and buttery, and each bite elicits memories of Springtime. Serve them for an afternoon tea, out by the pond,...
Provided by Andy Anderson !
Categories Cakes
Time 30m
Number Of Ingredients 18
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Chef's Note: If you prefer, you can make these as full-sized muffins. You will just have to increase your cooking time by a few minutes, to accommodate the bigger muffins.
- 4. Place a rack in the middle position, a heat the oven to 350f (175c).
- 5. In a small bowl, add the salt, baking powder, baking soda and flour, and then whisk until combined.
- 6. In a large bowl add the sugar, butter, milk, sour cream, egg, orange zest, lemon zest, lemon juice, and poppy seeds, and whisk until combined.
- 7. Use a spatula to slowly fold the dry ingredients into the bowl with the wet ingredients.
- 8. Chef's Note: Be careful not to over mix the ingredients.
- 9. Add some mini cups into a mini pan.
- 10. Add a heaping tablespoon of batter to each mini cup.
- 11. Place into the oven and bake until the batter rises, about 18 - 22 minutes.
- 12. Chef's Tip: A toothpick placed into the center of the mini muffin should come out clean.
- 13. Remove from the oven, and allow to cool, about 10 - 15 minutes.
- 14. Chef's Note: Mix the ingredients together for the glaze, and drizzle on the tops of the mini muffins. FYI: I do a DOUBLE glaze.
- 15. PLATE/PRESENT
- 16. Place them on a nice serving plate, and serve with your favorite tea or coffee. Enjoy.
- 17. Keep the faith and keep cooking.
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