| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Bread |
24 |
Servings |
INGREDIENTS
| 5 |
|
Eggs |
| 1/3 |
c |
Soy oil |
| 1 1/3 |
c |
Milk |
| 3/4 |
c |
Lemon juice |
| 3/4 |
lb |
Lightly salted butter; melted |
| 3 1/2 |
c |
Unbleached white flour |
| 2 |
tb |
Baking powder |
| 1 1/2 |
c |
White sugar |
| 2 |
c |
Whole wheat pastry flour |
| 1/2 |
c |
Poppy seeds |
INSTRUCTIONS
From: MBicking@aol.com
Date: Thu, 8 Jun 1995 19:31:54 GMT
Here's my favorite al time Lemon Poppy seed Muffin recipe (from Eric
Nagy):
Mix wet ingredients completely but gently with whisk. (It is best not to
add the butter until ready to mix wet and dry together, otherwise it may
get lumpy as it sits.) Combine dry ingredients. When grating the lemons,
remove only the yellow outer layer, as the white is very bitter. Stir
together wet and dry until just mixed--do not over mix. Fill buttered or
paper lined muffin tins generously. Cook immediately. Batter does not store
well.
Cooked muffins also do not last long unless frozen, in which case they do
quite well. (Cooked muffins also do not last long because they're very
yummy.)
I cook them for 20 minutes at 325 - 350 F. in a convection oven or for the
same length of time at 400 F. in a conventional oven. Makes 2 dozen.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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