Lemon Poppyseed Muffins
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 egg yolk
3 cups unbleached flour
1 tsp. baking soda
½ teas. Baking powder
pinch sea salt
1 cup buttermilk
1 Tbsp. fresh lemon juice
zest from 1 large lemon
¼ cup poppy seeds
Preheat the oven to 350. In a large bowl cream the butter until soft, slowly pour in the sugar and continue to beat until fluffy. Add the eggs, including the extra yolk, one at a time, beating well after each addition.
In a separate bowl, sift together the flour, baking soda, baking powder and sea salt and set aside. Add by alternating the dry ingredients with the buttermilk to the butter/egg mixture. Add the lemon juice, zest and poppyseeds.
Pour the batter into muffin cups and bake for 30 – 40 minutes or until a toothpick
Inserted into the middle comes out clean. Cool and pour the glaze over top.
Glaze:
1/3 cup fresh lemon juice
¼ cup icing sugar
makes 2 dozen muffins
copyright©Caren McSherry,2005
