Dessert

Beth’s Lemon Poppy Seed Muffins

Beth’s Lemon Poppy Seed Muffins



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BETH’S EASY LEMON POPPY SEED MUFFINS
Makes 12 Muffins or 6 Tea Cakes

INGREDIENTS:
3 eggs, room temperature
¾ cup (150 g) sugar
¾ cup (180 ml) melted butter
½ cup (120 ml) water
3 tbsp (15 g) lemon zest
1 tsp (5 ml) lemon extract
1 tbsp (15 ml) poppy seeds
1 ½ cups (180 g) flour
1 tbsp (15 ml) baking powder
½ tsp (2.5 ml) baking soda
1 tsp (5 ml) salt

FOR GLAZE:
½ cup (50 g) of powdered sugar
2 tbsp (30 ml) heavy cream
zest of 1 lemon
1 tbsp (15 ml) poppy seeds

METHOD:
Preheat oven to 400F degrees (200C). 10-12 mins

Whisk together the flour, salt and baking powder and set aside.

Mix together eggs, sugar, butter ,water, lemon zest, lemon extract and poppy seeds.

Then slowly add the flour mixture just until combined, being careful not to over mix! (or your muffins will be tough)

Bake for 10-12 mins. It’s done when a toothpick comes out clean.

For GLAZE:
Mix cream and sugar until smooth. Once muffins have cooled place 1 teaspoon of glaze on each muffin, spread over surface. Sprinkle with a few seeds and top with fresh zest.

NOTE* For Tea Cakes place batter in Jumbo Muffin Tin, and bake for 350 for 13-15 mins. Flip upside down to create domes and glaze tops the same way.

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