LEMON POPPY SEED MUFFINS
1 3/4 cups flour
2 teaspoons baking powder
1 1/2 teaspoons poppy seeds
1/2 teaspoon salt
1/2 cup milk
1/2 cup sugar
6 tablespoons (3/4 stick) butter, melted
2 teaspoons finely grated lemon zest
Lemon Glaze (optional)
Preheat oven to 350 degrees. Grease 12 muffin cups or line with paper liners. In a large bowl, combine flour, baking powder, poppy seeds, and salt. In a medium bowl, combine egg, milk, sugar, and butter. Whisk until well blended. Stir in lemon zest. Add to flour mixture; stir just until moistened. Divide batter among muffin cups. Bake until a toothpick inserted in centers comes out clean, 16 to 19 minutes. Cool in pans 5 minutes before removing to a wire rack. Serve warm, or drizzle with Lemon Glaze and cool completely. Makes 12 muffins.
1/2 cup confectioners’ sugar
1 1/2 teaspoons fresh lemon juice
1 teaspoon water
In a small bowl, combine confectioners’ sugar, lemon juice, and water. Stir in additional water, 1/4 teaspoon at a time, to reach desired drizzling consistency.
Copyright © 2019 by Cynthia O’Connor O’Hara