Blackcomb Resort Lemon Poppy Seed Muffins And Glaze Recipe
Yield: 12 muffinsRecipe by luhu.jp
Ingredients:
Grated rind of 1 lemon,
6 1/4 cup: All purpose flour,
3: Whole eggs,
1 1/4 cup: Sugar,
1 1/4 cup: Vegetable oil,
1/2 cup: Poppy seeds, or more
4: To 4-1/2 cups 2% milk,
3/4 tsp: Baking soda,
1 1/2 tsp: Vanilla extract,
Directions:
Pre-heat oven to 325 F. Reserve 1/4 of lemon zest for glaze.
Combine 3/4 zest, eggs, oil, milk and vanilla in bowl, Sift flour,
sugar, poppy seeds and baking soda together. Slowly add one mixture
to the other until just blended, scraping down sides of bowl.
Grease a 12 (large) mufin pan and insert muffin cups. Spoon batter
into cups, and bake for 25 minutes or until done (use toothpick
test-muffins are done when it comes out dry.)
Lemon Glaze;
Combine juice of 1 lemon (about 3 tbs), zest of 1/4 lemon (see
above) and 3 tsps sugar in a non-reactive pan. Cook and stir until
sugar is dissolved; brush on baked muffins.
Origin: Chef Bela Krajnyak, Blackcomb Resort, B.C. Canada
Source: The Times-Colonist Newspaper Sept 21/94
From the collection of Karen Deck
Submitted By KAREN DECK On 10-06-94
Source from luhu.jp
Combine 3/4 zest, eggs, oil, milk and vanilla in bowl, Sift flour,
sugar, poppy seeds and baking soda together. Slowly add one mixture
to the other until just blended, scraping down sides of bowl.
Grease a 12 (large) mufin pan and insert muffin cups. Spoon batter
into cups, and bake for 25 minutes or until done (use toothpick
test-muffins are done when it comes out dry.)
Lemon Glaze;
Combine juice of 1 lemon (about 3 tbs), zest of 1/4 lemon (see
above) and 3 tsps sugar in a non-reactive pan. Cook and stir until
sugar is dissolved; brush on baked muffins.
Origin: Chef Bela Krajnyak, Blackcomb Resort, B.C. Canada
Source: The Times-Colonist Newspaper Sept 21/94
From the collection of Karen Deck
Submitted By KAREN DECK On 10-06-94
Source from luhu.jp
Tags
Muffin