771 muffin ari . eas to make and taste good with or without the glaze. They are a perfect treat for a
hool lunch or breakfast on the go.
½
¼
2
2
½
‘¼
Glaze:
l
5
l/2
Cups granulated sugar
Cup butt r, soft n d (1 stick)
TB. PURE LEMON EXTRACT
tsp. PURE VANILLA EXTRACT
eggs
tsp. MINCED LEMON PEEL rehydrated
in 1 TB. water
Cup sour cream
Cup BLUE POPPY SEEDS
Cups all-purpose flour
tsp. baking powder
tsp.salt
Cup milk
Cup powdered sugar
tsp.milk
tsp. PURE LEMON EXTRACT
Preheat oven to 350° . Put 24 cupcake papers
into muffin pans and set aside. With a hand
mixer beat together the sugar and butter until
well blended.Add the LEMON and VANIUA EX-
.
II 1-800-741-7787 $ or visit www.penzeys.com
TRACTS and eggs and beat until fluffy. Mix in the
MINCED LEMON PEEL,sour cream,and POPPY
SEEDS. In a separate bowl,sift together the flour,
baking powder, and salt. Gradually add the flour
mixture to the POPPY SEED batter, alternating
with the milk. Beat after each addition and scrape
the sides of the bowl. The batter will be thick and
fluffy. Using a spoon, fill the cupcake papers%
full. Bake at 350° for 20-24 minutest switching the
pans on the racks after 12 minutes. They are done
when a toothpick inserted in the middle comes
out clean or the tops spring back when touched.
Remove the muffins from the pans and cool on
a cooling rack. While they are cooling, mix your
glaze. Put all of the glaze ingredients into a bowl
and mix with a spoon until well blended. When
the muffins are completely cool, frost with a thin
layer of glaze.
Yield: 24 muffins
Prep. time: 10 minutes
Baking time: 20-24 minutes
; ‘ ll I