Best Lemon Poppyseed Muffins

In the same vein as a second semester home-ec class in 1977, here is a genuine muffin. Not cake batter in the shape of a muffin, but a not-too-sweet muffin with the coarser crumb that defines old school homemade muffins.

Preheat the oven to 400 degrees-this is always the first step.

List of ingredients-get them gathered with the proper cooking utensils second.

2 cups all-purpose flour

1 cup granulated sugar

2 1/2 TBS powdered buttermilk

2 TBS Poppy seeds

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup oil

1/2 cup milk

2 eggs

1 lemon

1/4 cup powdered sugar plus more for glaze

Ingredients for Lemon Poppyseed muffins
2 cups all-purpose flour
About 1 cup granulated sugar (adjust to how sweet you want the muffins to be)
2-1/2 Tablespoons powdered buttermilk.
2 teaspoons baking powder.
1/2 teaspoon baking soda (to activate the buttermilk).
2 Tablespoons poppy seeds.
Mix dry ingredients.
1/2 cup oil in a 2 cup measuring cup (this is canola oil).
1/2 cup milk (this is non-fat).
Add 2 eggs to wet ingredients.
Microplane the entire lemon zest into the dry or wet ingredients (this time into the dry, with a quick stir).
Cut lemon in half. Juice.
Remove seeds from the juice. Reserve the juices lemon halves. Add juice to wet ingredients.
Mix wet ingredients well.
Pour wet ingredients into the dry ingredients. Gently fold and stir just until all dry ingredients are incorporated.
Spray muffin pan with oil. Make sure your oven is preheated to 400 degrees.
Fill muffin cups 3/4 full.
Set timer to 20 minutes.
Stir up the lemon glaze, start with 1/4 cup powdered sugar.
Squeeze juice out of the reserved lemon halves.
Add a little milk. The glazers is adjusted by adding a little powdered sugar and a little milk or fresh lemon juice and lemon pulp and lemon zest left on the microplane until it looks right.
Stir glaze.
Stir glaze.
Add the lemon zest!
Remove from the oven. They should be deep golden brown and spring back when touched. Don’t burn your fingers!
Put just a little glaze on top!
According to my home economics teacher, never use a knife on muffins. Just pull open gently and place a pat of butter inside.

Muffins Template: #2 Wet Add-ins

cranberry-muffins.jpg
Made with homemade Cranberry Sauce

2 cups all-purpose flour

1/2 cup to 3/4 cup sugar

1 TBS Baking Powder

1 teaspoon salt (optional)

up to 1 teaspoon of additional spice to complement add-in (orange zest, cinnamon, nutmeg, vanilla, etc.)

1/2 cup canola oil

1/2 cup to 1 cup wet add-in (cranberry sauce, pumpkin, finely shredded zucchini, banana [2], yogurt, applesauce, or whichever ingredient you are planning to use)

2 eggs

Preheat oven to 400°F. Spray muffin pan with plenty of oil. Mix dry ingredients first in a large bowl. Mix wet ingredients–I do this in a 4-cup measure to save dirty bowls (I’m thrifty, not lazy LOL). Gently add wet ingredients to the dry ingredients, folding just until mixed. Fill muffin cups to 3/4 full. If you have leftover, put into an oven save custard dish (sprayed first) and cook for half the time. Bake for 20 minutes. Remove from pan within first 2 minutes to keep from “sweating” and store on a plate with a clean dishtowel covering.