Okay. You all know that I am not a strong advocate of cooking or baking. So if I take the trouble of making an item that has more than one ingrediants you know it has something. I made it twice. Yep. It's amazing. Sponge can vouch for the amazingness and so can Mommy Twoder and Minnie Twoder and Twoder Pops.
Ok. I love these. Plus I wanted to illustrate to Lunch Pale that a muffin can still be a muffin with a glaze on top. (yes I know that discussion is a month old! ;D)
Raspberry-Filled Poppy Seed Muffins
2 1/4 cup flour
1 1/4 cup sugar
2 tsp baking powder
1/4 teaspoon salt
1/8 tsp baking soda
3 eggs
1/2 cup vegetable oil
1/2 cup buttermilk
3/4 cup chopped pecans (i like to leave these out.)
2 tablespoons grated lemon peel
2 tsp poppy seed
3 tablespoons seedless raspberry seedless raspberry preserves
Glaze:
3/4 cup confectioners sugar
1/4 cup lemon juice
-In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and buttermilk. Stir into dry ingredients just until moistened. Fold in the pecans, lemon peel and poppy seed.
-Fill greased or paper-lined muffin cups with a rounded tablespoonful of batter. Drop 1/2 tsp of preserves in the center of each, top with remaining batter.
-Bake at 350 degrees for 15-20 min or until a toothpick comes out clean. Combine glaze ingredients. Poke holes in warm muffins, drizzle with glaze. Cool for 5 min before removing from pans to wire racks. Serve warm.
-Twoderful.
No comments:
Post a Comment