Thursday, January 21, 2010

The return of the muffin pan

After a brief tryst with cookies, muffins have recaptured my heart, and therefore, my blog. However, lemon poppy seed muffins are SO 2009. In this blog post, I'm taking it to the next level, which I guess logically would be 2010. That makes these muffins super appropriate for this WHOLE ENTIRE YEAR...and eating them is a resolution you can totally, realistically keep.

I used this lemon poppy seed muffin recipe for the basis of my muffins.

Citrus Poppy Seed Muffins

  • 3 cups whole wheat flour
  • 1/3 cup poppy seeds
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup melted butter or margarine/5 tbsp canola oil
  • 1 cup sugar
  • 2 large eggs
  • 1 tablespoon grated lemon peel
  • 1 tablespoon grate orange peel
  • 1/3 cup lemon juice and orange juice (feel free to just use lemon juice for a more traditional taste)
  • 2/3 cup skim milk
  • 1/2 cup white chocolate chips (optional)
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla
  • 1 tbsp grapefruit juice
  • 1 tbsp lemon juice
Step 1: Preheat the oven to 350°F.

Step 2: Mix whole wheat flour, poppy seeds, baking soda, and salt.

Step 3: Beat butter and sugar together, then add eggs. Add citrus zests and juices, and beat the mixture until all ingredients are incorporated.

Step 4: Add half the dry mixture. Add milk, then add the rest of the dry mixture.

Step 5: Mix in white chocolate chips.

Step 6: Spoon into muffin cups.

Step 7: Bake for 15-18 minutes. Cool for 5.

Step 8: Dip the tops of the muffins in your citrus glaze. "What glaze is that?" you may be wondering. Well I'll tell you! It's this glaze!

Mix 1/2 cup powdered sugar, 1 tablespoon lemon juice, 1 tablespoon grapefruit juice, and 1/2 teaspoon vanilla until smooth. You should use this right away, so you might want to prepare it while your muffins are in the oven.

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