Cooking with Anita Marcela: Lemon Poppy Seed Muffins
The muffins are very easy to prepare, whisk the liquid ingredients, add the dry ones without beating so much and take it into the oven.
It is important not to beat the mixture too much so they do not get hard and come out with hollows inside. It's also a versatile recipe, because you can add many ingredients to make variations. In this case, simply replace poppy seeds and lemon zest with nuts or fresh fruits. Adding between 1/4 and 1/2 cup of any of these options, is enough.
Muffins are tastier fresh, so ideally eat them the same day they're baked. If you want to prepare them for breakfast, you can make the mixture the night before, pour it into the cupcake linens and put the cupcake pan in the fridge. In the morning you just have to preheat the oven and put them in. So you can have breakfast with fresh and warm muffins, without waiting so long.
Serves: 12 muffins
What you'll need //
- 2 cups all-purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 1/2 tablespoons poppy seeds
- 2 eggs
- 1 cup of milk
- 2/3 cup of sugar
- 1/2 cup of melted unsalted butter
- 1 teaspoon of vanilla
- 1 tablespoon lemon zest (2 lemons approximately)
Preheat the oven to 400F and make a cupcake pan with the tops.
In a bowl, combine the flour, baking powder, salt and poppy seeds. Safe aside.
In the bowl of the electric mixer, add the eggs, milk, sugar, butter, vanilla and lemon zest and mix until mixed.
Remove the bowl from the blender and add the flour mixture by mixing with a wooden spoon. Mix only the essentials for the mixture to be homogeneous.
Pour the mixture into the muffins linens and bake them for 17 minutes or until, when inserting a wooden stick, it comes out clean.