Last night was our Bible study, so it was leftovers, no time
to cook dinner. I did make some mini
muffins to take with us though. I found
this recipe a few months ago and have been wanting to try it but haven’t had
anything to do with a batch of muffins other than eat them myself. They turned out really well I think, and I
assume everyone else agreed as they were all eaten. Okay I may have eaten 4 of
them before we even left, but hey that’s beside the point.
1 cup all purpose flour
½ tsp baking powder
1/8 tsp baking soda
¼ tsp salt
½ cup milk
1 tbs lemon juice
½ cup sugar
¼ cup unsalted butter, room temperature
Zest from 1 lemon
1 large egg
1/8 cup poppy seeds
18 blueberries, frozen is fine
Position rack in the center of the oven and preheat to
350. Grease a mini muffin pan or line
with paper liners.
Whisk the flour, baking powder, baking soda, and salt in a
medium bowl. Whisk the milk and lemon
juice in a bowl and set aside to curdle (this makes buttermilk just in case anyone was unaware). Using an electric mixer,
beat sugar, butter and lemon peel until light and fluffy, occasionally scraping
down the sides of the bowl. Beat dry
ingredients in 3 additions alternating with the buttermilk in 2 additions. Mix just until blended. Mix in the poppy seeds.
Spoon the batter into the prepared muffin tin in heaping
tablespoons. Add a blueberry to the
center of each muffin and smooth the hole over so the blueberry is covered.
Bake until a toothpick inserted comes out clean. The recipe said 22-24 minutes, but mine were
done in 16. They also didn’t add
blueberries so I guess that cut back on the time quite a bit.
Makes 18 mini muffins, each muffin is 85 calories and 3 g
fat
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