HI Leah , I just saw your message.Sorry it took so
long. Here are a few recipes that go real well at my
shop. Enjoy!!
Sugar-topped lemon poppyseed muffins
1 3/4 cups all-purpose flour
1/2 cup sugar
1 TBSP. poppyseed
1 TBSP. shredded lemon peel
2 tsp. baking powder
1/2 tsp. salt
1 beaten large egg
3/4 cup milk ( whole or 2% )
1/4 cup oil ( vegetable)
2 TBSP. melted butter
2 TBSP. sugar
Grease or line 6 Texas size or 12 regular size muffin
tins.**
In medium mixing bowl, combine the flour,sugar,
poppyseeds,lemon peel, baking powder and salt.Using a whisk, stir until well combined.
In another bowl, combine well ; beaten egg,milk and oil.
Add the egg mixture all at once to the dry ingredients.
Stir just until all flour is moistened.
Spoon batter into prepared muffin tins ; dividing
evenly.
Bake muffins in a preheated 375°F. oven for 20-25
minutes or until golden brown on top and centers test
done. Allow to cool in tins for 5 minutes ; then
turn out onto a wire rack to cool completely.
When cooled, dip the entire tops of the muffins in the melted butter , then into the sugar, coating the
entire top evenly ( this is the best part!).
Let set for a few minutes before wrapping them.
*** Leah, I usually double this one for 6-8 large
muffins.I like to make them full, large, and this doesn't make quite enough batter to do that.
This recipe double,tripples ,etc, very well.
The baking times and oven temperature are for a regular
oven.Please adjust it for your oven.If you don't
know how, let me know and I'll tell you the temp.
There's more to come!! Sharon
|