Spring Essentials Lemonorange Poppy Seed Muffins Food

SPRING ESSENTIALS: LEMON/ORANGE POPPY SEED MUFFINS

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Chef's Note: If you prefer, you can make these as full-sized muffins. You will just have to increase your cooking time by a few minutes, to accommodate the bigger muffins.
• 4. Place a rack in the middle position, a heat the oven to 350f (175c).
• 5. In a small bowl, add the salt, baking powder, baking soda and flour, and then whisk until combined.
• 6. In a large bowl add the sugar, butter, milk, sour cream, egg, orange zest, lemon zest, lemon juice, and poppy seeds, and whisk until combined.
• 7. Use a spatula to slowly fold the dry ingredients into the bowl with the wet ingredients.
• 8. Chef's Note: Be careful not to over mix the ingredients.
• 9. Add some mini cups into a mini pan.
• 10. Add a heaping tablespoon of batter to each mini cup.
• 11. Place into the oven and bake until the batter rises, about 18 - 22 minutes.
• 12. Chef's Tip: A toothpick placed into the center of the mini muffin should come out clean.
• 13. Remove from the oven, and allow to cool, about 10 - 15 minutes.
• 14. Chef's Note: Mix the ingredients together for the glaze, and drizzle on the tops of the mini muffins. FYI: I do a DOUBLE glaze.
• 15. PLATE/PRESENT
• 16. Place them on a nice serving plate, and serve with your favorite tea or coffee. Enjoy.
• 17. Keep the faith and keep cooking.

LEMON POPPY SEED MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
• In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.
• Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.