Lemon Poppy Seed Muffins


This recipe brings back many sweet memories of my Mom. My Mom loved muffins of every kind. When she was undergoing treatment for her cancer, she had a very hard time swallowing. She could however, still eat and swallow muffins. I would make different flavors a couple of times of week. Lemon Poppy Seed muffins were her favorite. In your memory Mom with love. 


Ingredients:

1 cup flour

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cup sugar

1/2 stick butter, room temperature 

2 eggs, room temperature 

1 teaspoon vanilla

Zest of  2 large lemons

Juice of two large lemons*

3/4 cup of sour cream

1 1/2 Tablespoons of poppy seeds  


Preheat oven to 450 degrees. In a small bowl, whisk flour, salt and soda and set aside. Blend sugar and butter together in a separate bowl. Add eggs, vanilla, lemon zest and lemon juice. Blend in sour cream. Blend or stir in poppy seeds. 


Line with baking cups or spray your muffin with nonstick cooking spray. I bake muffins either way, so it’s your choice. Fill each muffin cavity about 2/3 full. Bake for 13 minutes or until a cake tester is inserted and comes out clean. Yields a bakers dozen, lucky 13! Enjoy!
*Using fresh lemon juice produces a subtle taste of lemon. If you prefer a stronger taste, omit the juice and use lemon extract. I actually prefer real lemon juice and lemon zest. Also, make sure you microwave your lemon(s) for 15 seconds on high and you will easily get twice the juice. This tip works on all citrus.

Nutty About Banana Muffins

I love muffins. I love banana walnut muffins. You will be nutty over this recipe that is full of banana flavor and packed with nuts. 
  
Ingredients:

4 Bananas, put 2 in mixer, 2 in a bowl that have been roughly mashed

3/4 stick butter, melted 

1 1/2 cups all purpose flour

1 teaspoon of cinnamon

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons vanilla

1 cup brown sugar

2 eggs

1 cup of chopped walnuts

  
Preheat oven to 375 degrees. Line muffin tin with liners. Put dry ingredients in a bowl,  flour, baking soda, salt and cinnamon.  Whisk together and set aside. 
Peel 2 bananas and place in mixer. Blend until smooth. Add eggs and mix well. Mix in brown sugar and add vanilla. Add melted butter that has cooled. 
Add dry ingredients. Blend and stir in roughly mashed bananas and walnuts.  Fill muffin liners about halfway full. Bake for 18 minutes or until done. I yielded 18 muffins from this recipe. They freeze well and if you share with a friend, they will love you forever. 😊  Enjoy.

  

  

Caramel Apple Cider Muffins

I love apples. I love caramel apples, apple cider, you name it. This recipe has a very light batter that is chocked full of Granny Smith apples. It’s apple heaven on a plate! The muffins have been made 2 ways. One with streusel topping and one way without. The batter for these muffins is light and thin, so if you choose to bake with the streusel topping, you will need to bake them for 10 minutes first before adding the streusel and then returning them to the oven. Either way, they are equally delicious.

Muffin Batter ingredients:
1 egg, I used jumbo
3/4 cup apple cider
1/4 cup sour cream
1/4 vegetable oil
1 teaspoon vanilla
1/2 cup sugar
1 1/2 cups flour
2 Tablespoons of baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 large Granny Smith apple, peeled, cored, medium dice
3/4 cup chopped walnuts

Optional Streusel Topping:
1 cup flour
8 Tablespoons light brown sugar
Pinch of salt
6 Tablespoons of butter, melted

Preheat oven to 400. Line 12 muffin tins with liners.

Mix egg, cider, sour cream, vanilla and oil in a bowl. In a large mixing bowl, whisk dry ingredients. Add wet ingredients to dry and do not over mix. Add walnuts and apples and stir gently. Fill muffin tins with batter.

For the streusel topping, combine flour, brown sugar, and salt. Stir in butter. You should have at least pea size crumbles. It’s ok if some are larger. Top muffin batter with crumb mixture. Bake muffins 10 minutes, remove from oven and add streusel topping. Continue to bake an additional 8-10 minutes.

Bake until golden brown 18-20 minutes. Makes 12 muffins.

Caramel Glaze:
1/2 cup of Kraft Caramel bits
1 Tablespoon of milk

Melt caramel bits and milk in a microwave safe bowl in the microwave. Check every 30 seconds and stir. Once melted, drizzle over muffins.

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Blueberry Burst Muffins

I love muffins. It’s been awhile since I made them. I had some blueberries in the fridge and thought…why not! Perfect for breakfast or brunch. Please enjoy!

Muffin Batter ingredients:
1 egg, I used jumbo
3/4 cup milk
1/4 vegetable oil
1 teaspoon vanilla
1/2 cup sugar
1 1/2 cups flour
2 Tablespoons of baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 cups of fresh blueberries

Crumb Topping:
1 cup flour
4 Tablespoons light brown sugar
2 teaspoons granulated sugar
1 teaspoon of baking powder
Pinch of salt
6 Tablespoons of butter, melted

Preheat oven to 400. Line 12 muffin tins with liners.

Mix egg, milk, vanilla and oil in a bowl. In a large mixing bowl, whisk dry ingredients. Add wet ingredients to dry and do not over mix. Add blueberries and stir gently. Fill muffin tins with batter.

For the crumb topping, combine flour, brown sugar, granulated sugar, baking powder and salt. Stir in butter. You should have at least pea size crumbles. It’s ok if some are larger. Top muffin batter with crumb mixture.

Bake until golden brown 18-20 minutes. Makes 12 muffins.

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