Lemon & Poppyseed Sour Cream Muffins (small batch)
I always go to church on Sunday mornings. I am a Latter Day Saint and belong to the Church of Jesus Christ. Going to church on Sunday’s is really important to me. Its how I recharge my battery for the rest of the week. I do not know where I would be now were it not for my faith. It has carried me through these difficult past couple of years.
My faith, and being able to come on here and share my recipes with you each day. These two things have kept me going. The church gives me a purpose for living, and this blog and all that I get to share with you gives life to my purpose, if that makes sense.
I wanted to say thank you all so much for your wonderful feedback yesterday. It really means the world to me to know that I am doing something good here and that I am appreciated. I plan on responding to each of your comments in turn, but it may take me a few days. I just want you to know that I have read and appreciate each and every one of them. You made me cry gentle tears of joy.
Don’t worry, it was a very good thing as Martha would say.
- 3 TBS (43g) butter melted, or light olive oil
- 1/3 cup (63g) granulated sugar
- 1 large free range egg white
- 1/2 cup (60g) dairy sour cream
- the juice of one lemon (2 TBS)
- the freshly grated zest of one lemon
- 1 TBS (10g)poppy seeds
- 3/4 cup +2 TBS (124g) plain all purpose flour
- 1/4 tsp baking soda (bicarbonate of soda)
- 1/2 tsp baking powder
- 1/8 tsp salt
Some other muffin recipes you might really enjoy are:
SPECIAL K BREAKFAST MUFFINS – These are a real favorite of mine. I love Special K cereal, but I don’t always get it all eaten as quickly as I should. These muffins are a great way of using cereal that is not quite at its optimum. The recipe makes six delicious medium sized muffins.
FOUR PERFECT BLUEBERRY MUFFINS – When I say perfect, I mean truly perfect. With a lovely tender crumb . . . delicately flavored with fragrant lemon zest . . . and studded with plenty of fat blueberries. There is a bit of a demerara sugar crunch on top to add even further delight.
ULTIMATE BUTTERMILK BRAN MUFFINS – When I go so far as to call something the ultimate you better believe that these are really something special! Super moist and delicious with a beautiful well-rounded bakery style muffin top!
Lemon & Poppyseed Sour Cream Muffins (small batch)
- 3 TBS (43g) butter melted, or light olive oil
- 1/3 cup (63g) granulated sugar
- 1 large free range egg white
- 1/2 cup (60g) dairy sour cream
- the juice of one lemon (2 TBS)
- the freshly grated zest of one lemon
- 1 TBS (10g)poppy seeds
- 3/4 cup +2 TBS (124g) plain all purpose flour
- 1/4 tsp baking soda (bicarbonate of soda)
- 1/2 tsp baking powder
- 1/8 tsp salt
- Preheat the oven to 375*F/ 190*C/ gas mark 5. Butter a six cup muffin tin really well or line with papers.
- Whisk the flour, soda, salt and baking powder together in a small bowl. Set aside.
- Rub the lemon zest into the sugar until quite fragrant. Stir in the butter, poppy seeds, and the lemon juice. Fold in the sour cream. Add the dry ingredients and mix in just until evenly damped. Do not overmix.
- Divide the mixture evenly between the muffin cups.
- Bake in the preheated oven for 20 minutes. A toothpick in the center should come out clean.
- Leave to cool in the tin for 10 minutes, tip out and serve warm if desired.
Did you make this recipe?
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http://theenglishkitchen.blogspot.com/
Source: https://www.theenglishkitchen.co/2023/03/lemon-poppyseed-sour-cream-muffins.html
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