Poppy Seed Muffins with Lemon Recipe
Dear cooks, complete my collection of muffins. Poppy seed and lemon are on tonight. Muffin turned out delicious, tender and fragrant.
Servings
12
Cook Time
30minutes
Servings
12
Cook Time
30minutes
Ingredients
Instructions
  1. In the muffin to put paper molds. If there are no paper molds, grease the metal mold with oil and sprinkle with flour. You can bake one cake in the form of cake. In a bowl, mix the flour sifted through a sieve with baking powder, a pinch of salt and poppy seeds.
  2. Add zest from two small lemons. I grate the zest on a fine grater.
  3. Butter dissolve and cool.
  4. Beat eggs with a whisk and sugar, add butter and stir.
  5. Add milk, stir.
  6. Add flour mixture and stir.
  7. The dough is put in molds, filling of three quarters. Put the form with muffins in a preheated oven and bake at a temperature of 190 degrees for about 20 minutes until the muffins rise and acquire a Golden color. Ready to check with a match.
  8. While the muffins are baked to make Fudge. In two tablespoons of lemon juice stir the powdered sugar to the desired consistency. Enough for me 2-3 tablespoons of powdered sugar, who loves thick cotton cap, add more powdered sugar.
  9. Ready muffins lubricate sugar Fudge. For a more intense lemon flavor muffins can be pierced with a match to the juice got inside. Or you can cut a still warm muffin in half and pour directly fondant. That’s all, Bon appetit!

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