There's no discernible reason for why I suddenly need to have lemon poppy seed muffins; I mean, I can't connect it to anyone's blog or a stroll past a bakery window or a book I'm reading. The problem is, however, that my cookbooks do not have a recipe and the one I got online does not please me. They are not lemony enough and they did not include baking soda even though they had yogurt, but I liked the quarter-cup of poppy seeds.
I want a straightforward lemon poppy seed muffin recipe, one that I can make in the morning, with no monkey-business ingredients like lemon yogurt or separated eggs or lemon extract. Can you help me?
Come to think of it, I don't have a recipe for them either. If you find one, I'm definitely going to need a copy.
No answer, but a question: I would love to know some of your reasons behind your staunch rejection of certain ingredients. I prefer natural stuff when I can have it, too, but if I really, really wanted lemon poppy seed muffins from scratch and it called for lemon extract, I would just go out and buy the lemon extract. I cook with real rice all the time, but if I really, really want that casserole that bakes the whole time I'm at church, I just go ahead and keep Minute Rice on hand for the four times a year that I make that casserole, you know?
I suspect you don't want to be preachy, but if I want to be educated and I want to be educated by you, what then?
This is more cupcake than muffin, but it's the best I have to offer. (And it's a good one.) http://bit.ly/gcUGik
Here's my recipe:
DB, I don't feel preachy about this, just practical (but yes, sometimes I have a preachy button!). I didn't want to go shopping in order to make something that I think should be made from pantry staples. In this case, too, I think fresh lemons (a pantry staple for me) would taste better than extract. The only extracts I keep on hand are vanilla and almond. Since I know there are a gazillion recipes for lemon poppy seed muffins, I figured I would find one that used things I had on hand (and did not require separating eggs or glazing the tops or other fiddly things).
I hope that answers your question!
I haven't made them before, but I found a couple of recipes for you. From Food Network, which is hard to go wrong with: http://bit.ly/1VUuRN and from Cooking Light: http://bit.ly/hUSOVr (those have a glaze, but you wouldn't have to use it). Those are my go-to sites for great recipes.
Well, toots, I consider lemon extract a pantry staple and poppy seeds (I just Freudianly typed "poopy seeds") an "oh, all right, if you insist" ingredient. So I am no help.
I am looking forward to your poppy seed spinach dressing for spring but I'll have to go out and buy the nasty little things again.
I'm sure this isn't quite what you were looking for but the coincidence was too much to pass up. Have you ever seen this blog before?
Tessa, thanks for the link. I have seen her blog before, yes, but haven't been there for a while.
I don't have a recipe to share, but must say that the photo makes me laugh. Cute!
I made this bread a few weeks ago. It could easily be made in muffin form. It does however have a lemon (but just one). Next, time I'm going to skip the glaze. It didn't do one thing for me.
Okay, now I'm craving lemon poppyseed muffins!!!
Nothing can replace the flavor of real lemon. Sorry but lemon extract just doesn't cut it. If you are satisfied with the tenderness and consistency of your muffin recipe just leave out the extract. With a fine grater, zest just the surface of a whole lemon and squeeze the juice. I would probably add it to milk. It will thicken it, replacing the need to have yogurt on hand.
I too get very hungry for lemon poppy seed muffins.
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