On these bitter cold winter days we have been experiencing, nothing goes better with a nice cup of tea or my morning coffee like a little bite of sunshine.  For some reason lemons and oranges seem to represent sunshine to me.  Today’s recipe is another from “Butter Baked Goods” by Rosie Daykin.  While enjoying my lemon poppyseed muffin I came across a quote I wanted to pass on to everyone.  “The things you take for granted some else is praying for.”

Something to remember when the cold wind is blowing and you are scraping ice off your car and cursing…someone else doesn’t have a car or a nice warm house or maybe even a nice warm meal.  It never hurts for all of us to realize no matter how little we might feel we have there are so many more who have so much less.

Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

Make sure you have a couple of lemons on hand to get the best flavour out of your muffins.  This isn’t the time to use the artificial kind.

Assemble Your Ingredients

Assemble Your Ingredients

For your muffins you will need:

3/4 cup butter

3 cups all-purpose flour

1 tablespoon baking powder

1/2 tsp salt

1 1/2 cups granulated sugar

1/4 cup poppyseeds

1 cup sour cream

1/2 cup whole milk

1/2 cup fresh squeezed lemon juice (about 2 lemons)

2 eggs

Zest of 1 lemon

Preheat oven to 350F.  Grease or line 18 muffin cups and set aside.

Melt butter and set aside.

In a large bowl, combine the flour, baking powder, baking soda, salt, sugar and poppy seeds.  Mix well to combine and distribute poppy seeds evenly.

In a separate bowl, whisk together the sour cream, milk, lemon juice, eggs and lemon zest.

Add the liquid ingredients and melted butter to the dry ingredients and mix until just combined.  Make sure to not overmix the batter.

Fill the muffin liners about 2/3 full and bake in preheated oven for about 25-30 minutes until toothpick inserted in centre comes out clean.



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