I have another confession to make. This is the first recipe I ever tried off a foodie blog (and I think that was in January, I'm totally new to this). I was on one of my friend's family blogs and saw a link to one of her cousins (I think) blogs- Picky Palate! Then a few weeks later I was wandering around again and saw someone had made Orange Berry Muffins out of a book I'd never heard of, Baking by Dorie Greenspan. We'll, I made the muffins, bought the book, joined the group, and started my own little cooking blog. So I think I owe Picky Palate a lot for this amazing recipe and pushing me into my foodie adventures.
I hope everyone has a great fourth of July! I'm going to go make something for our get together tonight...
Adapted from Picky Palate
3 Cups Flour
1 Tbsp Baking Powder (make sure your baking powder is no older than 6 months)
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 Tbsp Poppy Seeds
10 Tbsp Butter (1 1/4 stick), softened
1 Cup Sugar
2 Large Eggs
1 1/2 Cup Plain Yogurt
2 Tbsp Lemon Zest (finely shredded)
1 teaspoon Vanilla
Glaze
2 Tbsp Fresh Lemon Juice
1 Tbsp Butter, softened
1 Cup Powdered Sugar
1 Tbsp Meringue Powder, if available
Preheat oven to 375°F. Grease (or use liners) a 12 Cup Muffin Pan or two 24 Cup Mini-muffin pans and set on top of a baking sheet lined with a silicone mat (this helps prevent the bottoms from burning).
Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
In a large mixing bowl, cream butter and sugar together, beating until fluffy (about two minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest and vanilla.
Beat in one third of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in half of the remaining yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.
Distribute the muffin dough equally among the prepared muffin pans. Bake until muffins are golden brown, about 25 to 30 minutes (about 23 for mini-muffins). Test with a toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan and set on the cooling rack.
For the Glaze:
While the muffins are cooling, in a bowl, whisk together the powdered sugar, remaining softened butter, and lemon juice. Add more lemon juice if necessary to achieve the desired consistency. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.
Makes 12 muffins (or about 50 mini muffins)- they are best the day they are made, so go ahead and enjoy them warm!
These sound delicious! Happy 4th!
ReplyDeleteShari@Whisk: a food blog
Happy 4th of July! Your muffins look yummy. I adapted a similar recipe last week to make lemon poppy seed mini-muffins.
ReplyDeleteThese sound great, really fresh and zingy! Yum
ReplyDeleteI´m sure you had a wonderful 4th of july, and those muffins are beautiful.
ReplyDeleteThese sound sooo good! Thanks for posting ~ love your blog AND your recipes!
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