You can make these muffins in mini, regular or large sizes. One of my favorite muffins that I make during the year.
I also make these muffins with a sugar substitute and gluten-free with Pamela’s Gluten Free Baking and Pancake Mix, please read package directions. If you are using a sugar substitute be sure to start off with a small amount and taste test the batter to add more, you can always add but not take away.
Please remember to use Lemon and Vanilla Extracts for the best taste.
Leave 1 stick unsalted butter out for a 1/2 hour to soften. Room temperature for half and half, and eggs.
Bake at 350 Degrees, times will vary according to size of muffins.
In a separate bowl sift these dry ingredients.
1 ¾ Cups Unbleached Flour OR Gluten Free Mix
1 ¾ teaspoons Baking Powder (Omit if using above g.f. mix)
¼ teaspoon Salt (Omit if using above g.f. mix)
In an electric mixer bowl cream butter and sugar (Sugar substitute)
1 stick unsalted butter
1 Cup sugar
Once they are creamed turn off mixer and add:
2 Large Eggs
1 teaspoon Vanilla Extract
1 teaspoon Lemon Extract
1 teaspoon Poppy Seeds
Mix until blended in. Turn off mixer and add:
1/2 Cup Half and Half
1 Tablespoon Sour Cream
2 Tablespoons Agave Nectar
Mix until well blended.
Once it is well blended (mixed) turn off and let rest for 1 to 2 minutes. Then you are ready to fill the muffin tins.
Let cool and ice with your favorite cream cheese icing recipe…a hint…add 1 teaspoon of lemon and 1 teaspoon vanilla extracts.
Enjoy The Lemon Poppy Seed Muffins,
Jay The Baker