Recipe For Lemon Poppy Seed Muffins

 This is a recipe for Lemon Poppy Seed Muffins! I though since spring was here, this would be a great way to start it out. This is even great to enjoy in the summer. The lemon flavor in the muffins are profound and refreshing and the mixture of flours makes them filling. Also, the amount of ingredients might seem like a lot but the taste it worth it. Enjoy!

 Yield: 24 muffins (This recipe originally calls for 48 but I cut it in half. This recipe also requires the use of a scale. I have a digital scale which I use at home, they are pretty cheap online. )

Pastry Flour                                                                                          1 lb.                    

Bread Flour                                                                                         4  oz. 

Baking Soda                                                                                         ½ tsp.

Baking Powder                                                                                  1 ½ tsp.

Poppy Seeds                                                                                     1 ½ oz.

Unsalted Butter (room temp.)                                                                 8 oz.

White Granulated Sugar                                                                       12 oz.

Honey/Glucose                                                                                      2 oz.

Olive Oil                                                                                            2 fl. oz. **

Eggs                                                                                                      6 

Salt                                                                                                        1 tsp.

Vanilla Extract                                                                                1 ½ fl. oz.

Lemon Zest, Grated                                                                          0.25 oz..

Sour Cream                                                                                           8 oz.

Powdered Sugar                                                                          As needed

Directions:

1.)    Preheat your oven to 425° F.

2.)    Sift together the baking powder and baking soda, bread flour and pastry flour. Stir in the poppy seeds and set aside.

3.)    Using a mixer, cream together the butter until lump free and fluffy. Add the sugar, honey/glucose, and olive oil and cream until light.

4.)    Gradually add the eggs one by one incorporating into batter, followed by the salt, vanilla, lemon zest and sour cream. Then with a spatula, fold in the flour mixture.

5.)    Portion out the muffins into 5 oz. each with a scoop and drop into a large greased muffin tin. (You will need muffin tins that are a bit larger and deeper than regular muffin tins.)

6.)    Bake for 15-18 minutes, just until the center of the muffins bounce back when lightly pressed.
 kj  Optional: Dust the muffins with powdered sugar after they have cooled.

**** Cooks note: When measuring small fluid ounce measurements, know that 2 Tablespoons equals 1 fluid ounce. So for this recipe measure out 4 Tablespoons of olive oil or ¼ cup olive oil.