Lemon poppy seed muffins
In the spirit of today’s coffeehouses, here are recipes to serve if you have friends over for coffee--or tea. Be sure to have a bowl of strawberries or finger-cut pineapple or melon to balance the mix. The muffins and cake would also enhance a brunch menu.
I like to warm up the muffins and cake in the microwave just before serving. Use 10% power and check every 20 seconds (by touching them) so that they are not overheated.
Don’t forget the milk and lemon wedges for tea drinkers when setting the table.
Heat the oven to 375 degrees. Butter a 12-cup muffin pan or line the cups with paper liners.
Place 1 cup of the sugar, the buttermilk, oil, egg, zest and poppy seeds in a large bowl. Use a wooden spoon to mix well. Add the flour, baking soda, salt and lemon extract. Stir until just combined; do not overmix. Spoon the batter into the prepared cups.
Bake the muffins until lightly browned and a toothpick inserted into the center of one comes out clean, about 20 minutes. Let cool in the pan for 5 minutes.
Combine the 2 tablespoons of sugar and the lemon juice in a small bowl and microwave on high for 1 minute. Dip the tops of the muffins in the glaze while still hot. Let the muffins rest at least 20 minutes before serving.
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