After all these months, it occurred to me that I really should be posting the metric equivalents for my recipes. See, my upcoming trip to the UK is making me a more thoughtful (and global!) person!!
Lemon Poppy Seed Muffins always remind me of beach vacations with my daughter, Molly. The local bakery made the most delicious ones I’ve ever tasted. These come close…
1/2 cup sweet creamy butter, softened (118.29 ml)
2/3 cup honey (158.51 ml)
2 large eggs, separated
1 1/3 cups flour (314.66 m)
1 teaspoon baking powder (4.92 ml)
1/2 teaspoon baking soda (2.46 ml)
2 tablespoons poppy seeds (29.58 ml )
2 lemons, zest of, grated
1/4 teaspoon salt (1.23 ml)
1/3 cup buttermilk (118.29 ml)
2 tablespoons lemon juice (29.58 ml)
1 teaspoon vanilla (4.92 ml)
Preheat oven to 350°F. Coat muffin tin with nonstick cooking spray or use paper liners.
In a large bowl, cream the butter and sugar until fluffy.
Add the egg yolks, one at a time.
Beat well after each.
In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
Beat just until smooth.
In another bowl, beat the egg whites until soft peaks form.
Gently fold them into the muffin batter until blended.
Spoon the batter into the prepared pan, 3/4-full.
Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing to cool completely.
I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.