Hello
it's summertime and very humid and hot here the past few days. I was craving something fluffy and light ... something tart and refreshing... I flipped through my recipes and through my cupboard to see what i have.... The choices seemed endless and then i found a bag of poppyseeds. They are not very popular in my family because of the tooth problem and that zombie look you get -lol but today i just ignored that fact and whipped them up anyhow... as i know Nigellas recipes work very well for me i used hers.... I had Dori Greenspans one in my hand too but i didn't have any sour cream so i had to put hers aside for some other time...
I hope you enjoy these as much as i do they are featherlight and really lemony... Enjoy Alissa
Lemon Poppy seed Muffins by Nigella Lawson
2 cups flour (280g)
1 cup sugar (200g)
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1/4 cup oil (like sunflower oil or any other without a distinctive taste)
4 tablespoons butter or margarine melted
3/4 cup milk
1 teaspoon lemon juice
1 teaspoon corn syrup (or golden syrup)
1 teaspoon vanilla extract
1 tablespoon lemon extract
2 tablespoons poppy seeds
recipe is taken from a wonderfull book called "the muffin lady. Muffins, cupcakes and quick breads for the happy soul" by Linda Fisher. This recipe is really tasty, light, airy and delicious. The muffins can very easily be frozen and unfrozen over night for a nice mid week breakfast.
METHOD
1.
Preheat the oven to 350°F (or 175°C). Combine and sift the flour, sugar, baking powder and salt.
2.
Make a well and place in it the eggs, oil, butter, milk, lemon juice, syrup, vanilla and lemon extracts.
3.
Blend with a fork and then add the poppy seeds. Combine without over mixing.
4.
Spoon into a wax paper lined 12 unit muffin pan and bake for 25 minutes.
5.
Yields twelve 2-4 ounces muffins or six 6-8 ounces ones. If making bigger muffins, adapt the cooking time a bit.
6.
Enjoy
1.
Preheat the oven to 350°F (or 175°C). Combine and sift the flour, sugar, baking powder and salt.
2.
Make a well and place in it the eggs, oil, butter, milk, lemon juice, syrup, vanilla and lemon extracts.
3.
Blend with a fork and then add the poppy seeds. Combine without over mixing.
4.
Spoon into a wax paper lined 12 unit muffin pan and bake for 25 minutes.
5.
Yields twelve 2-4 ounces muffins or six 6-8 ounces ones. If making bigger muffins, adapt the cooking time a bit.
6.
Enjoy
Nigella's Zitronen Mohn Muffins
ich hatte so Lust auf etwas leichtes fluffiges erfrischendes gestern und als ich so meine Vorräte durchstöberte fiel mir eine Tüte mit Mohn in die Hand... Tja das war einfach Zitrone -Mohn Muffins sind ein Klassiker und den hatte ich lange nicht gemacht... Ich wählte zwischen Nigellas und Dorie Greenspans Rezept - beide sensationell allerdings brauch man für Dories saure Sahne die ich nicht hatte....
Ich hoffe Ihr habt so viel Freude an den Muffins wie ich... Mohn ist imer so eine Sache wegen der Zähne aber ich habe das heute mal ignoriert und sie dennoch gebacken...
Viel Vergnügen Alissa
280 g Mehl
200 g Zucker
1 EL Backpulver
60 ml Öl
2 Eier
4 EL Butter
180 ml Milch
1 Zitrone
1 TL heller Rübensirup oder Glukosesirup
1 TL Vanille
1 EL Zitronenextrakt
2 EL Mohnsamen
Den Backofen auf 175°C vorheizen und die Muffinform mit Papiermanchetten auslegen.
In einer Rührschüssel das Mehl, Backpulver und Salz geben. Eine Mulde bilden und darin die anderen Zutaten geben und mit einer Gabel vermischend as der Teig eben so zusammenhält - nicht zu viel rühren!
Den Teig in die Muffinformen geben 3/4 voll und ca 27 Min backen. auf einem Kuchengitter abkühlen lassen.
Wer mag kann noch einen Zuckerguss darübergeben!
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