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Lemon Poppy Seed Muffins
Sometimes I get frustrated that I don't have a designated space for taking the photos I use on this blog. I wish I could have a place where all my bowls and spoons and plates and cups were right there when I need them and all my place mats and napkins and table cloths were always nicely ironed and ready to use. I wish I didn't have to clear the kitchen table of the crayons and papers and sippy cups and crumbs from breakfast or lunch.
 But, other times, I just roll with it. I am, after all, a mom of three with the youngest, a soon to be 2 year old, getting way ahead of herself with the "terrible twos". So I just pop the cooling muffin tray on the table with the doodles and the crayons and I take the photos that I need. And sometimes, it doesn't turn out half bad. You have to go with what life gives you, right? So if life gave you a few lemons, buttermilk you need to use up and poppy seeds you got for some dish ages ago and you have no idea what to do with, try these muffins, won't you? They're moist and fragrant and the perfect thing to wake up to on a cold and rainy morning.Lemon Poppy Seed Muffins (Adapted from Tammy?s Recipes)
2 cups flour 1 tsp vanilla
Preheat oven to 350F.
In a large mixing bowl, whisk together the dry ingredients.
In a smaller bowl combine the sugar and lemon zest. Rub them together until the sugar is slightly moist and fragrant. Add the egg, the butter, the buttermilk and the vanilla. Mix well.
Add the wet mixture to the dry ingredients, and stir just until moistened. Do not over mix. The batter will be fairly thick.
Divide batter evenly into 12 paper-lined or greased muffin cups. Bake muffins on rack in the middle of the oven for 20-25 minutes, until muffins test done.
Allow muffins to cool in pan for about 5 minutes, then remove to a wire rack to finish cooling. related searches : Lemon
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