Friday, December 28, 2007
These Muffins Are Healthy, I Swear
Well look at me posting two days in a row. I guess this really means I’m on vacation with time to spare. I could certainly get used to this life. And (and this is truly worth a tad of bragging), I said I was going to make something and then I DID. Within twenty-four hours. I’m really on a roll.
Those lemon poppy seed muffins I was drooling over last night from my new Dorie Greenspan’s Baking From My Home To Yours, well, it’s confirmed they are drool worthy. Sneaking two at time up to your room to eat alone worthy too. They’re damn good. So moist, lemony, and soft. Even the kids, who usually say things like “what are those black things?” didn’t question. They just ate, and then said “these are really good.” You heard it here folks: these are really good. Even my nine-year-old sister, Chuckie, liked them.
Let me tell you something about Chuck, she’s a sugar fiend. She doesn’t like apples without peanut butter; she doesn’t like strawberries without sugar (who heard of a child that doesn’t like a plain strawberry?); she asks for a bagel with cream cheese, only to lick every ounce of the cream cheese off without a bite of her bagel. My mom cooks kale into her spaghetti sauce, pays her to eat spinach, but she won’t have it. She wants twizzlers, jello, pretty much anything with fructose corn syrup as the first ingredient or red dye #40 lingering somewhere near the end. It’s concerning.
I’m not trying to pretend that lemon poppy seed muffins are health food. White flour, butter, sugar…not exactly legumes and veggies. But at least it’s homemade. At least I know what went in to it. And she ate it. Maybe next time I can sneak in something or better yet, just bribe her with them (extra glaze and all that).
Because you know what? These are bribe worthy.
Lemon Poppy Seed Muffins out of Baking From My Home To Yours
2/3 cup sugar
Grated zest & juice of 1 lemon
2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
¾ cup sour cream
2 large eggs
1 tsp. pure vanilla extract
1 stick unsalted butter, melted and cooled
2 tbsp. poppy seeds
1 cup confectioners’ sugar, sifted
1.5 tbsp. fresh lemon juice
1.Preheat the oven to 400F. Butter a regular size muffin pan.
2.In a large bowl, rub the sugar and lemon zest together with your fingers until the sugar is moist. Whisk in the flour, baking powder, baking soda, and salt.
3.In a separate bowl whisk the sour cream, eggs, vanilla, lemon juice, and melted butter together until blended. Pour the liquid ingredients over the dry ingredients and whisk until just blended. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
4.Bake for 18-20 minutes (mine were actually done after 16 min.) or until tops are golden brown. Transfer the pan to a rack to cool. Remove muffins from the pan and place directly on the rack.
5.For icing, whisk the sugar and lemon juice together until just liquidy enough to drizzle over the muffins when completely cool.