Monday, January 25, 2010


Tomorrow is my turn to bring snack for our Ladies Bible Study.  I made two new recipes.  I hope you enjoy them.

Lemon Poppy Seed Muffins

3 1/4 C. flour
2 C. sugar
1 C. milk
1/2 C. butter, softened
2 eggs
1/4 C. poppy seeds
2 T. lemon juice
2 t. lemon rind
2 t. baking soda
3/4 t. salt

Using an electric mixer, mix together at low speed.

Bake in muffin tins at 350 degrees for 20-25 minutes or bake in four small loaf pans for about *45 minutes.

*As you can see from the picture, I baked mine in small loaf pans but they were done before 45 minutes.  I would check them at 30 minutes and if not done continue to check every 5 minutes.

Raspberry Crumble Muffins
          ~~from the cookbook 1 Mix, 100 Muffins

2 C. flour
1 T. baking powder
1/2 t. baking soda
1/8 t. salt
heaping 1/2 C. superfine sugar (didn't have so used reg.)
2 large eggs
1 C. plain yogurt
6 T. sunflower oil or melted, cooled butter
1 t. vanilla extract
scant 1 C. frozen raspberries

Crumble Topping

1/2 C. flour
3 T. butter
2 T. superfine sugar

Make crumble topping and set aside.  Put the flour into a bowl.  cut the butter into small pieces, add with the flour and rub it in with your fingertips until the mixture resembles fine breadcrumbs.

To make the muffins, sift together the flour, baking powder, baking soda, and salt into a large bowl. Stir in the sugar.
Lightly beat the eggs in a large bowl, then beat in the yogurt, oil and vanilla extract.  Make a well in the center of the dry ingredients, pour in the beaten liquid ingredients and add the raspberries.  Stir gently until just combined;do not overmix.
Spoon batter into the prepared muffin pan (greased or paper liners).  Scatter the crumble topping over each muffin and press down lightly.  Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch.
Let muffins cool in pan for 5 minutes, then serve warm or let cool completely.