Dedicated to Poppy Seed Lovers…
Today I learnt a new word, Blogiversary. I know it sounds really silly, but I have only been blogging three months so how could I have known the word? Anyway, yesterday, I celebrated three months of blogging. Nothing special, really. You see, my washer (washing machine) conked out about a month ago, so these days I go to the Laundromat to wash clothes. I thought I would only do this for two or three weeks before I buy a new one, but I’ve sort of gotten hooked. Before, it took me almost the whole day to wash and dry in little loads (very irritating), but now, with the huge 3-load-washer-driers, it barely takes two hours. So you’ve guessed right, I keep on postponing the buying of a new washer. Who wants to spend the whole day washing… when it can be done in two hours???
Anyway, my three month Blogiversary was spent at the Laundromat with a cup of coffee, blog cookies and a book to read. Don’t wonder, this Laundromat has nice tables and chairs, is fairly clean and anyway, I have become an expert, I even know the off peak hours, so it was just me and the washer-driers. This weekend I also met a lot of nice people on the WordPress platform. I’m so excited. We had wonderful conversation, it was amazing.
The recipe today is dedicated to poppy seed lovers. We had a long discussion on poppy seeds the last time I posted a poppy seed cake, recipe. I still maintain that they are very tasty and don’t stick in the teeth. And, I’ve since confirmed that their outer coat is a good source of dietary fiber, they are an excellent source B-complex vitamins and contain micronutrients like iron, copper, calcium, potassium, manganese, zinc and magnesium. So voilà, the recipe… of this fluffy and wonderful creation.
Now whisk together the sugar, eggs, yoghurt, melted butter and the lemon zest (rind) or lime if using lime. I prefer the lime. It has a stronger and more pleasant smell. Please your palate and mood on this one!
Spoon the mixture , evenly into a well greased, 12 hole, non-stick muffin pan (tin). I normally use canola oil and a silicon brush. If you don’t have a non-stick muffin pan (tin), use paper cases, or if preferred just use paper cases. I baked these muffins at 425°F (220°C) but I think the oven was slightly too hot, It depends on your oven, the’ll bake between (400-410°F) (200-210°C).
Poppy Seed Lemon Muffins
Preparation time: 20 minutes; Total cooking time: 20-25 minutes; Makes: 12 large muffins
- 375g (3 cups, 10½oz) all-purpose (plain) flour
- 15ml (1 tablespoon) baking powder
- 2½ml (½ teaspoon) baking soda (bicarbonate of soda)
- 40g (¼ cup, 1½oz) poppy seeds
- 250g (1 cup, 9oz) sugar
- 2 eggs
- 400ml (1⅔ cups, 13fl oz) plain whole milk yoghurt
- 125 g (½ cup, 1 stick + 1tablespoon) butter, melted
- 15ml (1 tablespoon) finely grated lemon or lime zest
- 50g (3 tablespoons, 2oz) sugar, extra
- 45ml (3 tablespoons) freshly squeezed lemon juice
- Preheat oven to 410°F (210°C). Brush a medium, 12-hole, non-stick muffin tin (pan) with melted butter or oil or if preferred, just use paper cases.
- Sift flour, baking powder, baking soda (bicarbonate of soda) and poppy seeds into a bowl. Make a well in the centre.
- In another bowl, whisk together sugar, eggs, yoghurt, melted butter and lemon zest (rind) until well blended.
- Add the blended mixture to the sifted flour. Stir gently until just combined. Do not over mix.
- Spoon mixture evenly, into prepared muffin tin (pan). Bake at 410°F (210°C) 20-25 minutes or until golden and a toothpick inserted in the centre comes out clean. Stand for 5 minutes, then loosen, carefully, with a flat bladed knife and transfer onto a wire rack to cool slightly.
- Lemon Syrup: In a small saucepan, heat the extra sugar and lemon juice over medium heat, stirring, until sugar is dissolved. Brush lemon syrup over warm muffins.
- **I weigh the flour and butter, I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup).
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 425°F (220°C) for 23 minutes, but felt the oven was a bit too hot. Next time I would bake them at 410°F (210°C)
- I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: invest on a weighing scale (mine cost only $9.00 and it’s digital).
These muffins have been made by: